Weekend breakfasts offer the time for creating a satisfying meal. When it comes to hash, one can include any number of ingredients, such as squash or sweet potatoes, and even topping it with a poached egg for more protein. In our version, we added sunchokes (also called Jerusalem artichokes) for a lovely texture and flavour that’s perfect for the season.
Per serving:
Bring saucepan of water to a boil. Add carrots, radishes, and sunchokes. Blanch for 2 minutes; drain and set aside.
In cast iron pan or heavy skillet, heat oil. Add onion and celery and sauteu0301 over medium heat just until they begin to soften. Add garlic, blanched vegetables, and apple slices, and sauteu0301 for 3 minutes, or just until they begin to soften. Do not overcook vegetables and fruit or dish will quickly become mushy.
Stir in celery leaves and sage, and cook for 1 more minute, just until slightly wilted. Add salt and pepper to taste.
Spoon into heated serving dish and scatter cooked turkey bacon bits overtop.