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Jerusalem Artichoke Hashbrowns

From Chef Paul La Valley

4-6 oz. Jerusalem Artichoke (the red or purple ones have more flavor)
1/8 c. Shredded Parmesan
1 tsp. Chopped Parsley
1 TBLS. Butter (unsalted)
Pinch of Salt & Pepper to taste

1. Using a mandolin or box grater, thinly shred the artichokes to have a match stick-like appearance. (It is not necessary to peel the artichokes. Sometimes they are difficult to peel. If you peel the artichokes, quickly place them in a bowl of lemon water to stop them from oxidizing.)

2. Mix artichokes and remaining ingredients in a bowl. (Try to work quickly to keep them from discoloring.) Form a ball and squeeze with both hands to release excess moisture. Then press together to form a thin pancake. It will have a birds nest appearance.

3. Add butter to hot skillet. Lay artichokes in the pan and fry 2-4 minutes at medium high heat or under golden brown. Flip and repeat on other side.

Perfect as a base for an Eggs Benedict or as a side dish where you would normally serve potatoes.

Yield – one serving.

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