Celery Root Hash Browns
 

Celery Root Hash Browns

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We love to swap celery root for potatoes to mix up our breakfast hash browns. These are delicious with a buttery flavor.

SERVING SIZE

serves 2-4

INGREDIENTS

2 celery roots, peeled and grated

½ teaspoon sea salt

⅛ teaspoon pepper

½ teaspoon paprika

1 egg white

3 tablespoons olive oil, more as needed

ketchup or hot sauce (optional)

 

INSTRUCTIONS

Peel the celery roots and grate them using a box grater or a food processor with a grater attachment. In a medium bowl, mix the grated roots, salt, pepper, paprika and egg white.

Form them into 3-inch flattened circles. Set aside.

In a medium sauté pan on medium-high heat, heat 1 tablespoon olive oil and cook the hash browns (one or two at a time), until they are browned on each side. Add more oil each time.

Lay the finished hash brown patties on a plate with paper towels to absorb the extra oil.

  PRINT VERSION

vegetable plate

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