Crispy Bacon with oven roasted celeriac hash is an incredibly flavorful breakfast for any time of the week! Earthy & sweet, this recipe transforms celery root into a weekend brunch worthy meal! Plus it’s freezer friendly too.
Earthy, sweet celeriac hash is the one celeriac recipe that you must make!
Here’s a potentially controversial statement. This celeriac hash is better than potato hash. There, I said it.
Celeriac (or celery root) is that ugly duckling vegetable that often gets ignored at the grocery store. But looks can be deceiving.
If you’re new to the world of celeriac recipes, then this recipe for Oven Roasted Celeriac Hash with Crispy Bacon is the you-just-can’t-go-wrong starting point.
What is celeriac (or celery root)?
Celeriac or celery root is a very knobby root vegetable. Celery stalks and celeriac are from the same plant as well.
Celeriac is more delicious and versatile than celery stalks, at least in my opinion. The flavor of celeriac is similar to celery, but milder. It also has a creamy taste.
I use celeriac in all the ways that I’d use potatoes, but get even more flavor from it to boot.
How to prep celeriac (celery root)
This vegetable is a gnarly looking thing. But don’t let those looks fool you. You’ll need to prep the vegetable first before being able to make celeriac hash or any celeriac recipe.
Because of all the knobby bits, it’s hard to peel the root with a simple vegetable peeler. So I peel any smooth areas first with a peeler (if there is a large smooth area at the top of the root vegetable).
Next, I peel / thinly cut off the skin and bumpy areas of the vegetable. Since it’s hard to get in between those bumpy parts, I just snip ’em off.
Now you’re left with a white root vegetable with a smooth surface.
How to make celeriac hash in the oven
Just like potato hash, you can make celeriac hash in a pan, on the stove. But, since I like making a lot of it at once, I usually make it in the oven.
- Which saves on active time that I’d be at the stove stirring the celeriac hash.
- I can fit more in a half sheet pan, and freeze leftovers for another time.
- Still get deliciously crispy results, with a creamy inside.
Line a baking sheet with parchment paper, or non-stick foil.
Cut the celeriac root into 1/2 inch cubes. This doesn’t have to be precise, but if the pieces are roughly the same size, they will cook evenly.
Place the celeriac pieces on the baking sheet, along with bacon and other spices. If the bacon you use is quite salty, you will need to be mindful about how much you season the hash.
Bake the celeriac pieces along with the bacon, until the bacon is crispy and the hash is caramelized. To make sure it gets evenly roasted, toss the celeriac hash a couple of times on the baking sheet. This also ensures that the bacon fat gets distributed well.
Which type of bacon I use to make celeriac hash
I use thick cut bacon in this recipe, so that it can withstand the roasting.
If you only have regular bacon, then I recommend adding the bacon halfway through the roasting time. You’d also need to add just a little bit of oil to the celeriac. This is to make sure the celeriac is at least lightly coated with a fat so that it starts to become crisp before the bacon is added.
Adding swiss chard
You can add any type of leafy green to this hash. The cook time will change depending on the leafy green that you use.
There are two options to cooking the swiss chard,
- Cook the leafy greens in a pan, and then toss it with the celeriac hash. OR
- Toss the leafy greens with the hash and let it wilt in the oven with the celeriac hash.
I used swiss chard here, but you can use other options such as,
- Collard greens
- Beet tops / beet greens
- Turnip greens
Adding leafy greens is optional, but they do add a lot of nutrition and fiber to your celeriac hash.
I love eggs, so it’s a no brainer for me to serve this with a fried egg or even a poached egg!
You can even top it with some parmesan cheese if you like. Just make sure to adjust the salt, because parmesan cheese is salty too.
Can I make this vegetarian / vegan?
Yes you can.
Replace the bacon with mushrooms, and use coconut milk or almond milk instead of the cream.
Why I love this recipe
This truly is an incredibly flavorful alternative to potato hash.
It’s also lower in carbs and healthier than potatoes. And I love the peppery, mild celery flavor. This celeriac hash recipe is also very easy to make, since you can make it in the oven.
I also often double the recipe and freeze the extra, so that I’ve got leftovers ready for breakfast or brunch another day!
Celeriac Hash with Bacon and Swiss Chard
- 1 large celeriac (celery root) or 2 small celery roots
- 4 rashers of thick cut streaky bacon
- 2 bunches of Swiss chard cut into 1 inch strips
- 2 cloves of garlic finely minced
- ¼ cup cream
- Salt and Pepper to taste
- 2 – 4 eggs (poached or fried)
- Preheat your oven to 375°F. Line a half sheet pan with parchment paper.
- Peel the celeriac to remove the skin. You may need to use a knife to cut/remove the knobby bits of the celeriac.
- Cut the celeriac into ½ inch cubes.
- Cut the bacon strips into ½ inch strips.
- Place the cut celeriac on the parchment paper lined baking sheet and toss it with a generous pinch of salt and pepper. (The amount of salt depends on how salty your bacon is. Salt level can be adjusted after baking as well.)
- Sprinkle the bacon over the celeriac.
- Bake the celeriac and bacon in your preheated oven for about 15 minutes. Then toss the celeriac and bacon pieces in the pan (to ensure even roasting and even distribution of bacon fat) and bake for a further 15 – 20 minutes until the celeriac is cooked through, and the celeriac and bacon are both caramelized.
Cooking the Swiss chard in the oven
- During the final 5 minutes of roasting, add the swiss chard to the pan in the oven, along with the cream and garlic.
- Toss to combine, and then return the sheet pan to the oven.
- Cook for about 5 minutes, or until the Swiss chard is wilted. Then remove from the oven, and serve warm.
Cooking the Swiss chard on the stove
- Heat a large non-stick skillet over medium high heat.
- Add about 1 tsp of oil (or fat from the bacon).
- Add the garlic and saute for about 30 seconds.
- Add the Swiss chard to the pan, along with the cream, and a pinch of salt, and toss to mix.
- Cook for a few minutes until the Swiss chard wilts.
- Add the wilted Swiss chard to the celeriac hash in the baking pan (or add the celeriac hash to the Swiss chard in the skillet) and toss to combine.
- Add salt to taste. Serve warm.
- While the celeriac hash is roasting in the oven, either cook or poach the eggs (1 or 2 per person)
- Serve with the fried or poached egg. (Or serve as is, without eggs.)
Tips & Tricks
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”