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Celeriac hash with peppers, eggs and bacon
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600g celeriac (about 1 small), peeled and cut into 1cm cubes
150g smoked streaky bacon, roughly chopped
200g Swiss chard, leaves and stalks chopped
1 red pepper, roughly chopped
3½ tbsp olive oil
30g unsalted butter
¼ x 25g pack chives, finely chopped
1. Put the celeriac in a large pan of salted water. Bring to the boil, then reduce the heat and simmer for 5 minutes until just tender. Drain thoroughly and set aside. Meanwhile, put the bacon, chard, red pepper and 1½ tbsp oil in a large pan set over a high heat. Fry for 10 minutes until the bacon is crisp and the chard has wilted down a little. Season and transfer to a warm plate, leaving any residual oil in the pan.
2. Return the pan to the heat, adding 1½ tbsp oil and the butter. Once hot, add the celeriac and fry, turning frequently, for 10 minutes until golden and cooked through. Stir the bacon and vegetable mixture into the pan.
3. While the celeriac is frying, heat the remaining ½ tbsp oil in a small frying pan and fry the eggs to your liking (if you don’t have another pan, wait until the celeriac is cooked, transfer it to a plate and fry the eggs in the residual oil and butter). Serve the hash with the eggs on top and the chives scattered over.
This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.