Sunchoke Hash with Fried Eggs

• 2 1/2 pounds sunchokesscrubbed, peeled and cut into 1-inch pieces
• 1/2 pound German Butterball, baby Yukon or baby white potatoes, peeled and cut into 1-inch pieces
• 5 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 2 ounces sharp cheddar cheese, such as Beecher's or Bleu Mont Bandage Wrapped Cheddar, shredded (1/2 cup)
• 4 small scallions, thinly sliced
• 3 tablespoons unsalted butter
• 4 large eggs or duck eggs

1. Preheat the oven to 400.
2. Spread the sunchokes and potatoes on 2 separate baking sheets.
3. Toss the sunchokes with 2 tablespoons of the olive oil and season with salt and pepper.
4. Toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper.
5. Roast until fork-tender, 30 minutes for the potatoes and 35 minutes for the sunchokes.
6. Transfer the sunchokes and potatoes to a large bowl and mash with a wooden spoon or potato masher.
7. Stir in the cheese and scallions and season the hash with salt and pepper.
8. In a large nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil over moderate heat.
9. Scoop two 3/4-cup measures of the hash into the skillet and flatten into 4-inch rounds.
10. Cook over moderate heat until golden and crisp, 3 to 4 minutes per side.
11. Transfer to plates and keep warm.
12. Repeat with another 1 tablespoon each of the butter and olive oil and the remaining hash.
13. Wipe out the skillet and heat the remaining 1 tablespoon of butter in it.
14. Add the eggs and cook over moderate heat until the whites are set and the yolks are slightly runny, about 3 minutes.
15. Serve the hash topped with the eggs.

baby white potatoes, extravirgin olive oil, kosher salt, freshly ground pepper, cheddar cheese, scallions, unsalted butter, eggs

Taken from www.foodandwine.com/recipes/sunchoke-hash-with-fried-eggs (may not work)