Sunchoke Hash with Fried Eggs

1. 1

   Preheat the oven to 400.

2. 2

   Spread the sunchokes and potatoes on 2 separate baking sheets.

3. 3

   Toss the sunchokes with 2 tablespoons of the olive oil and season with salt and pepper.

4. 4

   Toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper.

5. 5

   Roast until fork-tender, 30 minutes for the potatoes and 35 minutes for the sunchokes.

6. 6

   Transfer the sunchokes and potatoes to a large bowl and mash with a wooden spoon or potato masher.

7. 7

   Stir in the cheese and scallions and season the hash with salt and pepper.

8. 8

   In a large nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil over moderate heat.

9. 9

   Scoop two 3/4-cup measures of the hash into the skillet and flatten into 4-inch rounds.

10. 10

    Cook over moderate heat until golden and crisp, 3 to 4 minutes per side.

11. 11

    Transfer to plates and keep warm.

12. 12

    Repeat with another 1 tablespoon each of the butter and olive oil and the remaining hash.

13. 13

    Wipe out the skillet and heat the remaining 1 tablespoon of butter in it.

14. 14

    Add the eggs and cook over moderate heat until the whites are set and the yolks are slightly runny, about 3 minutes.

15. 15

    Serve the hash topped with the eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.