Weekend breakfasts offer the time for creating a satisfying meal. When it comes to hash, one can include any number of ingredients, such as squash or sweet potatoes, and even topping it with a poached egg for more protein. In our version, we added sunchokes (also called Jerusalem artichokes) for a lovely texture and flavour that’s perfect for the season.
- Breakfast Hash is also delicious as a filling for omelettes or large, thin crepes.
- Sunchokes, also known as Jerusalem artichokes, are a bit like a cross between a water chestnut and a potato. They’re so easy to prepare, since you don’t need to peel; just scrub clean and slice or dice. In a pinch, you can substitute with canned water chestnuts.
2 carrots, peeled and diced
6 red radishes, trimmed and thinly sliced
1 cup (250 mL) sunchokes, scrubbed and diced
1 Tbsp (15 mL) camelina oil or coconut oil
1 yellow onion, peeled and diced
1 celery stalk, diced
2 garlic cloves, minced
1 Granny Smith apple, unpeeled, cored, and thinly sliced
1 Red Delicious apple, unpeeled, cored, and thinly sliced
2 Tbsp (30 mL) chopped celery leaves
1 Tbsp (15 mL) chopped fresh sage leaves
1/4 tsp (1 mL) sea salt
Freshly ground black pepper, to taste
4 strips turkey bacon, cooked and crumbled
Bring saucepan of water to a boil. Add carrots, radishes, and sunchokes. Blanch for 2 minutes; drain and set aside.
In cast iron pan or heavy skillet, heat oil. Add onion and celery and sauté over medium heat just until they begin to soften. Add garlic, blanched vegetables, and apple slices, and sauté for 3 minutes, or just until they begin to soften. Do not overcook vegetables and fruit or dish will quickly become mushy.
Stir in celery leaves and sage, and cook for 1 more minute, just until slightly wilted. Add salt and pepper to taste.
Spoon into heated serving dish and scatter cooked turkey bacon bits overtop.