Sunchoke Latkes with Poached Eggs

• Vegetarian

• Produce

  • 1 tbsp Chives, Fresh
  • 1 Chives
  • 1/4 lb Parsnips
  • 1/2 lb Sunchokes
  • 1/2 lb Yukon gold potatoes

• Refrigerated

  • 1 Egg, large
  • 2 Eggs

• Condiments

  • 1 Sriracha

• Baking & Spices

  • 2 tbsp All-purpose flour, unbleached
  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on naturallyella.com

Description

Directions

• Using a box grater or food processor, shred the potatoes, parsnips, and sunchokes. Place in a clean tea towel or cheesecloth and squeeze out all the excess liquid. Place in a bowl and add the eggs, flour, chives, salt, and pepper. 
• Heat a medium, well-seasoned cast iron skillet over medium-low heat. Add a tablespoon of the olive oil and swirl around the pan. Wet your hands and measure out about 3 tablespoons of the sunchoke mixture. Pat into a patty that’s about ¼” thick. Place in the heated pan and fry for three minutes. Flip and fry for another three minutes. The outsides should be golden and crisp while the inside should be hot. 
• Repeat with remaining sunchoke mixture. Add more oil ass needed to keep the sunchokes golden. Divide onto four plates and serving with topped with poached eggs, sriracha, and chives.

Nutrition