Thursday, March 26, 2015

Parmesan Celeriac Hash

If you have a food processor with a grating attachment, this is quick to prepare. It works well for a quick weeknight dinner when served with fried eggs and maybe toast and/or bacon. Or of course, make it to go with brunch. Optionally, you could add chopped cooked bacon to the hash, and/or cook the hash in bacon fat instead of olive oil.

Olive oil
2 medium celeriac roots, peeled and shredded
1 medium onion, shredded or finely chopped
Salt and pepper to taste
1-2 tsp dried thyme
1/2 cup grated Parmesan

Heat a couple tablespoons of olive oil in a large skillet. Add the shredded celeriac and onion. Cook, stirring periodically, over medium-high heat until the celeriac is tender and has browned pleasantly in places. Stir in the salt and pepper and thyme. Remove from heat and stir in the Parmesan. Serve hot.

Serves 4-6.

No comments: