Simple Sunchoke Hash with Pasture-Raised Eggs and Sausage Breakfast Recipe
4P Foods Team Member
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.
This recipe is no (sun)joke with pasture-raised sausage, farm-fresh eggs, and, of course, the delicious root vegetable sunchoke. Make Sunchoke Hash in autumn and winter when root vegetable season is in full swing. You will need a sheet pan for roasting the sunchokes in the oven plus a frying pan to cook the pasture-raised sausage and fry the farm-fresh eggs for this delicious breakfast recipe. The measurements listed here serve two to four people, but this can easily be scaled up for a larger group at a holiday brunch. Enjoy this simple recipe for autumn breakfast or winter holiday brunch.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
- 1 lb. sunchokes (Jerusalem artichokes) 1/2 tsp thyme leaves
- 2 -3 tbsp. Extra Virgin Olive Oil
- pinch red chili flakes
- 1/2 onion, small dice
- 1 tbsp. chopped parsley 1 lb. sausage — four links farm fresh eggs
Directions
Wash (always rinse your produce) and chop sunchokes into 1/2” chunks. Toss in olive oil with thyme, and then season with salt, pepper and chili flakes. Roast in a 425 ̊F oven until fork tender; this will take about 20 minutes. Set aside roasted sunchokes.
Grill or pan fry sausages until cooked to an internal temperature of 160°F.
Sauté onion in olive oil until translucent then add sunchokes to the pan. Season to taste with salt and pepper. Once warm add parsley to finish.
Cook your egg however you like it, but a sunny side up egg with sunchokes seems to just go together! This makes 2 to 4 servings.