Celeriac Bacon Hash

Root Vegetables Potato Bacon
Adding celeriac to this simple hash creates a light, fresh fl avour contrast to the rich bacon and sweet potatoes. A perfect winter side dish to breakfast (you could even top with a poached egg), lunch or dinner.
By / Photography By | April 15, 2018

Ingredients

  • 1 large celeriac, peeled, cut into 1/2-inch pieces
  • 1 pound sweet potatoes, peeled, cut into 1/2-inch pieces (or your favourite root vegetables)
  • 2 sprigs thyme, rosemary or oregano
  • 1 bay leaf
  • 1 cup chicken stock or vegetable broth
  • 3 tablespoons olive oil
  • 1/4 teaspoon cayenne pepper
  • 1 red onion, diced
  • 1 garlic clove, thinly sliced
  • 5 slices bacon, cooked, crumbled
  • sea salt and fresh ground pepper to taste

Preparation

Cook celery root, sweet potatoes, thyme, bay leaf, chicken broth, oil and cayenne pepper in a large nonstick skillet over medium-high heat, tossing occasionally, until vegetables are just begin-ning to soften and liquid is evaporated, 15–20 minutes.

Add onion and garlic; season with salt and black pepper and cook, tossing often and scraping up any browned bits, until vegetables are tender, 30–35 minutes. Remove thyme and bay leaf and toss in bacon.

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Ingredients

  • 1 large celeriac, peeled, cut into 1/2-inch pieces
  • 1 pound sweet potatoes, peeled, cut into 1/2-inch pieces (or your favourite root vegetables)
  • 2 sprigs thyme, rosemary or oregano
  • 1 bay leaf
  • 1 cup chicken stock or vegetable broth
  • 3 tablespoons olive oil
  • 1/4 teaspoon cayenne pepper
  • 1 red onion, diced
  • 1 garlic clove, thinly sliced
  • 5 slices bacon, cooked, crumbled
  • sea salt and fresh ground pepper to taste

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