Smoky Sunchoke, Sausage, And Pepper Hash Recipe

Name: Smoky Sunchoke, Sausage, And Pepper Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups cold water; 1/2 teaspoon fresh lemon juice; 1 1/2 pounds sunchokes; 1/2 pound Yukon gold potatoes (about 1 large); 3 tablespoons olive oil, divided; 6 ounces bulk sweet turkey Italian sausage; 1 medium red onion, chopped; 1 medium red bell pepper, chopped; 2 garlic cloves, minced; 1/2 teaspoon smoked sweet paprika; 1 tablespoon fresh thyme leaves, divided; 1 1/2 teaspoons grated lemon rind, divided; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons white vinegar; 6 large eggs

Servings: persons

8 cups cold water
1/2 teaspoon fresh lemon juice
1 1/2 pounds sunchokes
1/2 pound Yukon gold potatoes (about 1 large)
3 tablespoons olive oil, divided
6 ounces bulk sweet turkey Italian sausage
1 medium red onion, chopped
1 medium red bell pepper, chopped
2 garlic cloves, minced
1/2 teaspoon smoked sweet paprika
1 tablespoon fresh thyme leaves, divided
1 1/2 teaspoons grated lemon rind, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons white vinegar
6 large eggs

1
Combine 8 cups water and lemon juice in a large pot; add sunchokes and potato. Bring to a boil over high heat. Simmer 35 minutes or until sunchokes and potato are tender when pierced with a fork; drain. Cool. Peel sunchokes with a sharp paring knife. Dice sunchokes and potato.
2
Preheat oven to 200u00b0.
3
Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon oil to pan. Add sausage; cook 5 minutes, stirring to crumble. Add 1 1/2 teaspoons oil, onion, bell pepper, and garlic; cook 5 minutes. Transfer mixture to a plate.
4
Wipe pan clean with paper towels. Add remaining 1 1/2 tablespoons oil to pan. Add sunchokes and potato; cook over medium-high heat 7 minutes, stirring occasionally. Add sausage mixture, paprika, 1 teaspoon thyme, 1/2 teaspoon lemon rind, salt, and pepper. Keep warm in 200u00b0 oven.
5
Fill a saucepan with water to about 2 inches. Bring to a gentle simmer over medium heat; add vinegar to pan. Working with 1 egg at a time, crack each egg into a small ramekin; gently pour into pan. Cook eggs 3 1/2 minutes. Transfer poached eggs to a paper towel-lined plate using a slotted spoon. Divide hash among 6 plates; top each with a poached egg. Sprinkle evenly with remaining 2 teaspoons thyme and remaining 1 teaspoon lemon rind.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 cups cold water, 1/2 teaspoon fresh lemon juice, 1 1/2 pounds sunchokes, 1/2 pound Yukon gold potatoes (about 1 large), and more.

Yes, Smoky Sunchoke, Sausage, And Pepper Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Sunchoke, Sausage, And Pepper Hash

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