One-Skillet Egg & Celeriac Root Hash
This breakfast satisfies the crispy crunchy craving for hash browns with the rich, savory flavor of celeriac, topped with creamy eggs. Serve with hot sauce for peak deliciousness.
Adapted from a recipe by Sandra Shields, who incorporates parsnips too—yum! (image source)
Ingredients
2 cups celeriac, grated
2 cups mixed roots (carrot, potato, parsnip, etc.), grated
5eggs
3 Tbsp olive oil
1 tsp salt and pepper to taste
1 tsp garlic powder
directions
Preheat the oven to 325o degrees. In a large bowl, mix together the grated parsnip and celeriac root, 1 egg (beaten), sea salt, parsley, pepper, onion powder and garlic powder. Mix thoroughly.
In a large non-stick skillet, pour in 3 tablespoons of olive oil. Heat over medium-high. Add the hash mixture and pat it down into one even layer to brown one side. Let this cook for five minutes, or until the bottom has browned. With a rubber spatula, turn over the hash brown to the other side to brown. It will not turn in one piece, which is fine. Flip it in sections. Brown for a few minutes on this side.
After the hash browns are brown on both sides and tender, make four egg sized nests in your pan (refer to the photo). Crack the eggs in the nests, and sprinkle with a little additional sea salt and pepper. Pop the pan in the oven and bake the eggs for 8 to 12 minutes until the whites are set and the yolks are cooked to your liking. Remove the pan from the oven. Chop some fresh basil and sprinkle it on the top before serving.
