My F&W
quick save (...)

Sunchoke Hash with Fried Eggs

  • ACTIVE: 1 HR

The key to making a good potato hash, it turns out, is adding nutty, slightly sweet roasted sunchokes and a little bit of well-aged cheddar cheese. Buy the smoothest, least knobby sunchokes you can find because they're easier to peel.

  1. 2 1/2 pounds sunchokes—scrubbed, peeled and cut into 1-inch pieces
  2. 1/2 pound German Butterball, baby Yukon or baby white potatoes, peeled and cut into 1-inch pieces
  3. 5 tablespoons extra-virgin olive oil
  4. Kosher salt
  5. Freshly ground pepper
  6. 2 ounces sharp cheddar cheese, such as Beecher's or Bleu Mont Bandage Wrapped Cheddar, shredded (1/2 cup)
  7. 4 small scallions, thinly sliced
  8. 3 tablespoons unsalted butter
  9. 4 large eggs or duck eggs
  1. Preheat the oven to 400°. Spread the sunchokes and potatoes on 2 separate baking sheets. Toss the sunchokes with 2 tablespoons of the olive oil and season with salt and pepper. Toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast until fork-tender, 30 minutes for the potatoes and 35 minutes for the sunchokes.
  2. Transfer the sunchokes and potatoes to a large bowl and mash with a wooden spoon or potato masher. Stir in the cheese and scallions and season the hash with salt and pepper.
  3. In a large nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil over moderate heat. Scoop two 3/4-cup measures of the hash into the skillet and flatten into 4-inch rounds. Cook over moderate heat until golden and crisp, 3 to 4 minutes per side. Transfer to plates and keep warm. Repeat with another 1 tablespoon each of the butter and olive oil and the remaining hash.
  4. Wipe out the skillet and heat the remaining 1 tablespoon of butter in it. Add the eggs and cook over moderate heat until the whites are set and the yolks are slightly runny, about 3 minutes. Serve the hash topped with the eggs.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.