Celeriac hash with ham hock & duck eggs

Celeriac hash with ham hock & duck eggs

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(8 ratings)

Prep: 15 mins Cook: 35 mins


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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  • small knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



    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



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


  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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29th Apr, 2020
Delicious! Used bacon, hen's egg, and stilton instead of what the recipe called for because lockdown means make do. Still so good! And quick and easy. First time cooking celeriac, will definitely be doing this again
3rd Apr, 2020
Day Whatever of the Coronavirus, I decided to buy a celeriac as I had heard they have a long shelf life (and most veg had been stripped from the supermarket). I decided to try this recipe, as it looked simple enough for my son to help with. I had to tweak it due to not having all the ingredients. I swapped the ham hock for pancetta, the cavolo nero for spinach and duck for hen eggs. I also had to use dried thyme. The result was... lovely. It was extremely tasty with the hints of mustard and cheese with different bits. It was not too heavy and is definitely a recipe I can't wait to repeat. I had never had celeriac before so was worried I wouldn't like it, but it is now my favourite veg. I found it a kind of cross between potato and parsnip with a very mild hint of celery. Looking forward to cooking with this veg again!
9th Mar, 2017
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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