Sunchokes. Also known as Jerusalem Artichokes. Also known as fartichokes. LOL. The funny part about writing a food blog is that you pick up lots of useless knowledge that you may have otherwise never known. So the other day I was in the super market and happened upon a bunch of sunchokes. And on a whim, I decided to buy them. Mostly because I had seen them before on Chopped. Hah. So I bought a bunch and needed to figure out what to do with them. And I started researching exactly what sunchokes were. And what I found was amazing. They are often used as a substitute for potatoes due to the texture/consistency. And they contain the carbohydrate inulin (not insulin) instead of starch. Which means that they are a great source of fiber. Hence the nickname fartichokes.
Since I found out they were used much in the same manner as potatoes, I decided to make a hash and serve breakfast for dinner. It turned out surprisingly good and I would definitely do it again when they are in season!
Here’s a picture of a sunchoke/Jerusalem artichoke in it’s raw form.
So I started my hash like I would any good hash. With bacon.
Added an onion and cooked for a few minutes.
Added my peeled/diced sunchokes.
Added paprika, salt and garlic powder. Cook until sunchokes are tender.
Serve and enjoy!
1 lb sunchokes/Jerusalem artichokes, peeled and diced
2 slices bacon, chopped
1 medium onion
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
Peel and chop sunchokes. In a medium frying pan, saute bacon and onion. Add sunchokes. Season with paprika, garlic powder and salt. Cook until the sunchokes are tender. Serve and enjoy!