A Great Vegetable and Protein Breakfast for your Best Guests!

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Forget the pancakes, waffles and toast. Put aside the scones, muffins and coffee cake. Here is a satisfying meal consisting of vegetables and protein that will display on your table beautifully and is sure to impress your company. It may look like a typical potato hash with bacon, but to your tastebuds surprise – there is a secret ingredient that transforms this dish into something extraordinary!

celeriac
Celery Root (Celeriac)

Celery Root or Celariac is one of my favorite root vegetables. It has a subtle flavor of a cross between celery and parsley and will last for months if stored properly in your refrigerator or cellar. It won’t win any awards for beauty and may be why it is often overlooked in the produce section. Celeriac is a wonderful addition to soups, mashes, gratins and many other styles of dishes. And it is really great in this hash! 

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I make this hash with a mixture of like-sized chunks of sweet potato, yukon gold potatoes and celery root. In addition, I add onions, garlic, some crispy bacon pieces and fresh chopped parsley. I serve it topped with a perfectly prepared, sunny side up egg. Make sure you opt for good quality, organic eggs as they are an integral part of this meal and you want them to successfully complete your masterpiece!

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Root Vegetable And Bacon Hash Breakfast

Serves 4

Ingredients

  • 6 pieces of Applewood smoked bacon, large dice
  • 1 large sweet potato, peeled and cut into 3/4 inch cubes
  • 6-8 baby yukon gold potatoes, cut into 3/4 inch chunks (do not peel)
  • 1/2 large celery root (celeriac), peeled and cut into 3/4 inch cubes
  • 1-2 tablespoons clarified butter
  • 1/2 large onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon smoked paprika
  • kosher salt and freshly ground pepper
  • 1-2 tablespoons fresh parsley, chopped
  • 4 eggs

Directions

  1. Fill a pot with water, that is large enough to hold the potatoes without crowding. Add a dash of salt. Bring to a boil, then add your potatoes. Cover and cook for 12 to 15 minutes, or until they are just tender. They don’t have to be all the way cooked through, as they will cook more when you saute them. Once they are cooked, drain them in a colander. Try to drain as much liquid as possible.
  2. In a large saute pan, cook your bacon pieces until crispy. Use a slotted spoon and remove the cooked bacon and set aside. Using the remaining bacon grease to saute your onions. Cook for about 4 minutes, until translucent. Then add your celeriac. Cook celeriac until soft. Celeriac is a thirsty vegetable and will absorb the bacon grease. If it absorbs too much of the bacon fat, then add some clarified butter to the pan, so the hash doesn’t burn. You may need to cover the pan for a portion of the cooking time to get the celeriac tender.
  3. Once the celeriac is soft, add the potatoes and garlic and cook until the potatoes brown slightly. Generously season the hash with salt and pepper and gently mix in the smoked paprika and bacon.
  4. In a large non stick fry pan, heat 1/2 tablespoon of the clarified butter until hot and then fry the eggs sunny side up, shaking the pan slightly and sprinkling the butter over the top to cook the whites. If your pan is too small to cook all 4 eggs at once, cook two at a time.
  5. Distribute the hash on four individual plates and top with chopped parsley. Carefully place one egg on each plate on top of the hash, being careful not to break the yoke. Serve!

(click here) for printable recipe

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2 opinions on “A Great Vegetable and Protein Breakfast for your Best Guests!”

  1. Love it! Doing this one soon!

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    1. I so loved the combination of flavors in this one. You will too!

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