Celeriac hash with ham hock & duck eggs

Celeriac hash with ham hock & duck eggs

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(1 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 2

This hearty hash is a great way to use up any leftover root vegetables. You could try swapping the celeriac for parsnips, potatoes or Jerusalem artichokes

Nutrition and extra info

Nutrition: per serving

  • kcal387
  • fat23g
  • saturates7g
  • carbs9g
  • sugars7g
  • fibre13g
  • protein29g
  • salt2.6g
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Ingredients

  • small knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 small onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 2 thyme sprigs, leaves picked
  • ½ celeriac (about 350g), halved, thinly sliced, then roughly chopped
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2-3 large leaves cavolo nero or spring greens, stalks removed, shredded
    Cavolo nero

    Cavolo nero

    ca-voll-oh nee-ro

    A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…

  • 90g cooked ham hock, shredded
  • 1 tbsp wholegrain mustard
  • 2 duck eggs
  • 25g Gruyère, cut into small chunks (optional)
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

Method

  1. Heat the butter and oil in a wide frying pan. Add the onion and cook slowly for 15 mins or until turning golden. Stir in the garlic and thyme for 30 secs, then add the celeriac and some seasoning. Stir to make sure the celeriac is well coated in the buttery onions, then add a splash of water and cover the pan with a lid or piece of foil. Cook for 8-10 mins until the celeriac has softened and is caramelising in places.

  2. Add the cavolo nero and ham, and stir well. Increase the heat to wilt the cavolo nero and crisp the ham in places. Add a splash more water if anything starts to stick to the pan. Dot around spoonfuls of mustard, then create two spaces to cook the eggs. Add a drizzle more oil to the gaps if the bottom of the pan looks dry, then crack in the eggs. Dot the cheese around the pan and cover with a lid or foil for 2-3 mins. By this time, the egg whites should be cooked and the yolks still runny. Season the eggs with a little black pepper and serve from the pan.

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Comments, questions and tips

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The_Hearty_Eater
9th Mar, 2017
5.05
The recipe is really straight-forward and delicious. I doubled the ingredients so naturally it took me a bit longer than double the time allowed to soften the celeriac but worth the wait! It was a very successful family lunch.
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