LOL! I wonder who said, this Celeriac Hash with Ham Hock and Eggs 'looks a bit messy'
However, this delicious, hearty hash is a great way to use up any leftover root vegetables. We love celeriac but it could be swapped with parsnips, potatoes or Jerusalem artichokes … for those of you who live the LCHF lifestyle just bear in mind the carb quantities!
Ingredients
Serves Two
small knob of butter
2 tsp oil
1 small onion (I like the red ones), halved and sliced
1 garlic clove, crushed
2 thyme sprigs, leaves picked
½ celeriac (about 350g), halved, thinly sliced, then roughly chopped
2-3 large leaves Cavolo Nero or spring greens, stalks removed, shredded
90g cooked ham hock, shredded
1 tbsp. wholegrain mustard
2 eggs (we like free range)
25g gruyere, cut into small chunks (optional)
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 spoonful's 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.
Nutrition, per serving
fat 23g carbs 9g protein 29g
From an original idea here
Here are three other Hash recipe suggestions …
Ingredients
Serves Two
small knob of butter
2 tsp oil
1 small onion (I like the red ones), halved and sliced
1 garlic clove, crushed
2 thyme sprigs, leaves picked
½ celeriac (about 350g), halved, thinly sliced, then roughly chopped
2-3 large leaves Cavolo Nero or spring greens, stalks removed, shredded
90g cooked ham hock, shredded
1 tbsp. wholegrain mustard
2 eggs (we like free range)
25g gruyere, cut into small chunks (optional)
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 spoonful's 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.
Nutrition, per serving
fat 23g carbs 9g protein 29g
From an original idea here
Here are three other Hash recipe suggestions …
A variety of recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
30 comments:
...hash is something that I've never had.
Interesting...I would like to try it before I made it.
We had something like this tonight for dinner.
Gracias por la receta, se ve muy rica.
I have never had egg in my hash but then again I usually make it from roast beef leftovers
Looks good.
I recall my mom doing hash, but it was usually with left over roast beef and potatoes, added other items.
Coffee is on and stay safe
Jan - hash is one of my favorite meals! Can't beat a good hash!
That surely looks delicious and healthful!
mmm so interesting. x
That sounds good.
I did smile at your post title. Thank you.
Hmmm, good idea :-)
Looks interesting.
This looks great. I'm having spinach and fried eggs today, yummy! Valerie
Interessante e alternativa questa ricetta, grazie per la condivisione.
That's a great way to use up leftovers, and it looks very tasty.
Himself enjoys hash.
I love hash, and this is looking so good. I love your other suggestions too.
I've never been a fan of hash, but that's because I've only ever had the kind that came in a can.
Hash is perfect for fall and leftovers. Thank you for the recipe
I am trying so hard to cut things out of my life. I don't bring bread home (don't bake any either), I have been pulling away from stratches and trying to focus on my protein. My hardest thing to push away is sugar...
I have been working on keeping the sugar out of my life. It is my drug of choice! Hugs- Diana
Making use of left over bits of this and that is important this time of year as the garden plants are done producing and only have a few vegs hanging on....I don't do the meat but the rest looks awesome. Enjoy the last weekend of Summer.
I'd like to try it.
That's looking so well.
I think that will be tasty very much. Hmmm...!!
Greetings, Marco
Not sure if I'd like this but would give it a try.
Looks so good❤
It looks good and like the idea of the aubergine hash too :-D
Se ve muy rico y sabroso. Besos.
Post a Comment