Celeriac Hash Browns

Celeriac Hash Browns

These have a nice crispy edge and a little soft centre. They are amazing for breakfast as well as dinner. You can whip them up and have them on the table in under 20mins. Serve with some wilted kale with lots of lemon and a good quality olive oil. To make this dairy-free, you can add 1 tbsp nutritional yeast instead of the cheese.

Looking for other breakfast recipes? Check these out.

GF

Serves 2 (makes 8)

Ingredients:

For the hash browns:

320g celeriac, grated

2 tbsp chickpea flour/ gf flour

1 tsp chipotle paste

1/4 tsp garlic powder

15g grated cheese (I used Grana Padano)

1 medium egg, lightly beaten

Salt and pepper

For the beans:

250g jarred cannellini beans

Zzest of 1 lemon and 1 tbsp juice

1 tbsp olive oil, plus extra for frying

Add all the ingredient for the hash browns into a bowl and lightly mix together until combined.

Set a large frying pan to a medium to high heat and add 2 spoons of olive oil. Gather a heaped tablespoon of the celeriac and place into the pan. Do the same again! Push down on the celeriac and let it sizzle. Fry until golden before flipping it over, about 2-3mins on either side. Continue with the rest of the browns.

Mix the beans in a saucepan to warm through. Divide between two plates and serve with the hash browns on top, drizzle over olive oil, pepper and lemon juice.

Watch me make the recipe here!