Celeriac Hash Recipe | Vegan & GF

Six ingredient celeriac hash recipe, perfect for every meal. Add this celeriac hash to a savoury brunch menu or as a side to your main meal.  

You can fry or bake this celeriac hash recipe, but my favourite method is to bake them then finish them for a final minute or two in the pan. Either, or both. The choice is yours, but all methods will be listed below. 

Nutritional Information  

The following information is for one celeriac hash, baked. Each hash contains 40 calories, 1.5g of fibre and 1g of protein, a fifth of the recommended daily amount of vitamin K and an eighth of your daily vitamin C.  

How to store and keep 

Store in an airtight container and keep refrigerated. To reheat, you want them on a low heat in the oven. Microwaving them risks making them soggy. Preheat your oven to 170°C, place the hash browns on a baking sheet, and bake for 10-15 minutes or until they are heated through. 

You can also freeze them for up to three months. Once frozen, you can transfer the hash browns into freezer bags or airtight containers.   

Ingredient Choices and Substitutions  

I haven’t tried this recipe with an alternative egg replacer but see no reason why an alternative wouldn’t work. You would probably have great results with something like Crackd or the Oggs whole egg replacer if you wanted to try one of those. 

The potato is important; the potato starch helps bind the celeriac and is really important for the overall texture. Don’t be tempted to skip the potato for extra celeriac.   

Celeriac Hash Recipe 

A celeriac hash brown recipe that can be added to any savoury breakfast/ brunch or as a side to your main dish.  

This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.  

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Celeriac Hash Recipe

A celeriac hash brown recipe that can be added to any savoury breakfast/ brunch or as a side to your main dish.

Course Brunch, Side Dish

Cuisine British

Keyword Celeriac Hash

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 10

Calories 40 kcal

Ingredients

• Celeriac 250g (roughly half a celeriac), grated
• 1 medium potato peeled, grated
• Pinch of chilli flakes
• 1 flax egg
• 1 tbsp cornflour
• 1 tsp dried rosemary
• ½ tsp dried sage
• Salt
• Pepper

Instructions

1. If you wish to bake them, preheat your oven to 175°c and line a baking tray with greaseproof paper.

2. Mix your flaxseed and water to create your flax egg. Set aside.
3. Combine the celeriac, potato, chilli flakes, rosemary and sage in a bowl and season well with salt and pepper. Add in your prepared flax egg and cornflour, then use a fork to thoroughly mix everything together, so that the ‘egg’ is well distributed throughout the mixture.
4. Heat the oil in a non-stick frying pan over a medium-high heat. Spoon enough of the celeriac mixture to form teacup-sized patties (about 7cm) into the pan, pressing them down gently with a spatula. Turn the heat down a little and fry the hash browns for roughly 5 mins on each side until golden and crunchy.
5. Alternatively, shape them into 10 rounds and place them on your lined baking tray. Press with the spatula to flatten them, then place in the oven for 20-25 minutes, flipping them halfway. If you want to finish them in the pan, cook for 20 minutes in the oven then prep the pan as described above and cook for roughly 2 minutes on each side.

Serve and enjoy!

Until tomorrow, 

Sophie 

Back to 5 Ingredients, 5 Recipes November 2023.

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