Sage & celeriac hash browns in a frying pan

Sage & celeriac hash browns

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(1 ratings)

Prep: 20 mins Cook: 10 mins


Serves 4 (makes 16)

Make the most of seasonal celeriac with our sage and celeriac hash browns. This underused veg is great paired with grilled bacon and a fried egg 

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal305
  • fat14g
  • saturates6g
  • carbs28g
  • sugars5g
  • fibre8g
  • protein12g
  • salt1.6g
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  • 400g peeled celeriac, finely grated



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

  • 400g potato (about 1 medium potato), peeled and finely grated



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 onion, finely sliced



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

  • pinch red chilli flakes
  • 6 sage leaves, finely chopped, plus extra for frying
  • 1 egg, plus 4 to serve (optional)



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 4 tsp cornflour
  • 6 rashers smoked, streaky bacon



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 20g butter



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


  1. Combine the celeriac, potato, onion, chilli flakes and chopped sage in a bowl and season well with salt and pepper. Crack in the egg and scatter over the cornflour, then use a fork to thoroughly mix everything together, so that the egg is well distributed throughout the mixture. 

  2. Put the bacon under a hot grill to crisp up. Meanwhile, heat the butter in a non-stick frying pan over a medium-high heat until it bubbles then starts to brown and smell nutty. Add the extra sage leaves and swirl them around in the butter to infuse, then remove with a slotted spoon and place on kitchen paper for later.

  3. Spoon enough of the celeriac mixture to form teacup-sized patties (about 7cm) into the pan, pressing them down gently with the back of a spoon or spatula. Turn the heat down a little and fry the hash browns for 3-5 mins on each side until golden and crunchy. Place in a warm oven with the grilled bacon while you fry some eggs, if you like. Serve the hash browns with the fried eggs on top, if using, along with the bacon and crispy sage.

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Comments, questions and tips

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mhchevalier's picture
26th Jan, 2019
This was a similar recipe to traditional rüchtis my grandma makes, but with celeriac, an ingredient I had never tried before. I found this recipe easy to follow and was tastier, the celeriac added an element I hadn't tried before. Plus, all my family enjoyed it (which is saying something).
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