Jerusalem artichoke and kale hash
(https://ohmydish.com)This Jerusalem artichoke and kale hash is a delicious variation of a traditional Dutch favourite. Jerusalem artichoke is an often overlooked vegetable, but its full of flavour and very healthy.
Jerusalem artichokes are an underappreciated vegetable which are packed with iron, vitamins and potassium. They have much more flavour than potatoes, as they taste nutty and are reminiscent of artichoke.
With its distinct flavour, the Jerusalem artichoke combines well with kale, bacon and onion in this delicious winter hash. Satisfying and tasty with mustard and a hint of nutmeg. You can choose to add a little more kale for a greener hash.
When Jerusalem artichokes are fresh, you don't absolutely have to peel them. This saves a lot of time because, with their uneven shape, peeling them is labour-intensive. To make peeling easier, you could blanch them briefly in boiling water. You can then rub off the skins with your fingers, so there is no need to use a peeler.
Recipe jerusalem artichoke and kale hash
Ingredients
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Made by Véronique
Published at 2024-01-08, this recipe is for 4 persons and takes 50 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Preparation – 20 minutes
Peel the potatoes and Jerusalem artichokes, cut them into chunks and immediately place them in a large pan of cold water to prevent discolouration.
Bring to a boil and add a generous pinch of salt. Wash the kale, if necessary, remove and discard the hard core and finely chop the leaves.
Add the kale and turn down the heat as soon as the water boils.
Meanwhile, peel and finely chop the onion and garlic cloves.
Finishing the Jerusalem artichoke and kale hash – 30 minutes
Fry the bacon in a medium frying pan, and add the onion and garlic after about 5 minutes. Sauté until the onion is translucent and softened.
Let the potatoes simmer for around 20 minutes, then lay the smoked sausage on top of the potatoes, Jerusalem artichoke and kale to heat with them for the last 5-10 minutes.
Once the potato, Jerusalem artichoke and kale are cooked, drain through a large sieve. The exact cooking time depends on the size of the vegetables. Place everything back in the large pan and use a masher to mash coarsely.
Add the fried bacon, onion and garlic and make the hash smooth with a knob of butter and a small splash of milk.
Season with 1 tablespoon of mustard, a generous pinch of nutmeg, pepper and salt. Serve with the smoked sausage. Enjoy!
Where can I buy Jerusalem artichokes?
Jerusalem artichokes are not always available in supermarkets. In season, they are usually on sale in markets, at greengrocers, and at wholesalers.
How long can I store this kale hash?
You can keep this kale hash in the fridge for up to three days after cooking. If you want to keep it longer, you can freeze it for up to 3 months.
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