Sunchoke and bacon hash
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ever heard of a sunchoke? Or even cooked with one? You may be missing out on a centuries-old flower that makes an excellent addition to a dish. It's actually a species of sunflower and has roots native to America. If you're scouring the grocery store aisles in search of it, look for something that resembles a misshapen stub of ginger. In terms of flavor, it has a mild, nutty taste reminiscent of artichokes. In this recipe, the sunchokes take on the role of a potato and works with bacon, scallions, arugula, and olive oil to create an innovative breakfast dish. Consider making this the next time you need to shake up your morning routine!
Ingredients
Sunchokes Jerusalem artichoke
1 pound(s)
Olive oil
4 tsp
Uncooked Canadian bacon
6 oz
Uncooked scallion(s)
0.5 cup(s)
Arugula
1 cup(s)
Jarred minced garlic
1 Tbsp
Kosher salt
0.5 tsp
Black pepper
0.25 tsp
Dijon mustard
2.5 tsp
Instructions
1
Place sunchokes in a medium saucepan and add enough water to cover them; bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until sunchokes are tender, about 8 minutes; drain in a colander, shaking out excess water.
2
Heat 2 tsp oil in large skillet over medium-high heat; add bacon and scallions. Cook, stirring with a spatula until bacon begins to brown, about 6 minutes. Add remaining 2 tsp oil, arugula, garlic, salt, pepper and sunchokes; cook, stirring and using spatula to press down on a few sunchokes until they are lightly mashed, about 2 minutes. When arugula wilts, remove from heat and stir in mustard.
3
Serving size: about 1 cup.
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