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Photo of Sunchoke and bacon hash by WW

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), unpeeled, cut in 1/2-inch-thick slices

Olive oil

4 tsp, divided

Uncooked Canadian bacon

6 oz, diced

Scallions

½ cup(s), chopped, chopped

Arugula

1 cup(s), roughly torn

Jarred minced garlic

1 Tbsp

Kosher salt

½ tsp

Black pepper

¼ tsp

Dijon mustard

2½ 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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