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some crispy celeriac hash , baked and fried, on a white plate

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!