Sunchoke Hash Browns. This probably about 1.5 pounds of sunchokes, grated and cooked, ready to serve. They cook down quite a bit, but take a while. I used quite a bit of Earth Balance at the bottom of the pan, seasoned them with salt and pepper, and (I think) I put in a little water at one point to prevent them from drying out too much as they cooked. They took 15-20 minutes on medium-high heat, and I had to stir fairly often. All the cooking made them lose their characteristic crispness (which is good if you're making hash browns!), but the sunkchokes retained their fresh taste. I also included a finely chopped onion, which provided a really good flavor. I don't think you'd be able to fool anyone into thinking they're potatoes, but they satisfy hash-brown cravings and they're delicious in their own right.
2 comments:
Perhaps you can open your own Waffle House! Scattered covered and smothered.
great idea! I love sunchokes so much. I noticed that they are back at the farmer's market too. Yum!
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