Earthy, sweet celeriac hash is the one celeriac recipe that you must make!
Here’s a potentially controversial statement. This celeriac hash is better than potato hash. There, I said it. Celeriac (or celery root) is that ugly duckling vegetable that often gets ignored at the grocery store. But looks can be deceiving. If you’re new to the world of celeriac recipes, then this recipe for Oven Roasted Celeriac Hash with Crispy Bacon is the you-just-can’t-go-wrong starting point.
What is celeriac (or celery root)?
Celeriac or celery root is a very knobby root vegetable. Celery stalks and celeriac are from the same plant as well. Celeriac is more delicious and versatile than celery stalks, at least in my opinion. The flavor of celeriac is similar to celery, but milder. It also has a creamy taste. I use celeriac in all the ways that I’d use potatoes, but get even more flavor from it to boot.
How to prep celeriac (celery root)
This vegetable is a gnarly looking thing. But don’t let those looks fool you. You’ll need to prep the vegetable first before being able to make celeriac hash or any celeriac recipe. Because of all the knobby bits, it’s hard to peel the root with a simple vegetable peeler. So I peel any smooth areas first with a peeler (if there is a large smooth area at the top of the root vegetable). Next, I peel / thinly cut off the skin and bumpy areas of the vegetable. Since it’s hard to get in between those bumpy parts, I just snip ’em off. Now you’re left with a white root vegetable with a smooth surface.
How to make celeriac hash in the oven
Just like potato hash, you can make celeriac hash in a pan, on the stove. But, since I like making a lot of it at once, I usually make it in the oven.
Which saves on active time that I’d be at the stove stirring the celeriac hash. I can fit more in a half sheet pan, and freeze leftovers for another time. Still get deliciously crispy results, with a creamy inside.
Line a baking sheet with parchment paper, or non-stick foil. Cut the celeriac root into 1/2 inch cubes. This doesn’t have to be precise, but if the pieces are roughly the same size, they will cook evenly. Place the celeriac pieces on the baking sheet, along with bacon and other spices. If the bacon you use is quite salty, you will need to be mindful about how much you season the hash. Bake the celeriac pieces along with the bacon, until the bacon is crispy and the hash is caramelized. To make sure it gets evenly roasted, toss the celeriac hash a couple of times on the baking sheet. This also ensures that the bacon fat gets distributed well.
Which type of bacon I use to make celeriac hash
I use thick cut bacon in this recipe, so that it can withstand the roasting. If you only have regular bacon, then I recommend adding the bacon halfway through the roasting time. You’d also need to add just a little bit of oil to the celeriac. This is to make sure the celeriac is at least lightly coated with a fat so that it starts to become crisp before the bacon is added.
Adding swiss chard
You can add any type of leafy green to this hash. The cook time will change depending on the leafy green that you use. There are two options to cooking the swiss chard, I used swiss chard here, but you can use other options such as,
KaleSpinachCollard greensBeet tops / beet greensTurnip greens
Adding leafy greens is optional, but they do add a lot of nutrition and fiber to your celeriac hash.
Serving suggestions
I love eggs, so it’s a no brainer for me to serve this with a fried egg or even a poached egg! You can even top it with some parmesan cheese if you like. Just make sure to adjust the salt, because parmesan cheese is salty too.
Can I make this vegetarian / vegan?
Yes you can. Replace the bacon with mushrooms, and use coconut milk or almond milk instead of the cream.
Why I love this recipe
This truly is an incredibly flavorful alternative to potato hash. It’s also lower in carbs and healthier than potatoes. And I love the peppery, mild celery flavor. This celeriac hash recipe is also very easy to make, since you can make it in the oven. I also often double the recipe and freeze the extra, so that I’ve got leftovers ready for breakfast or brunch another day!
