Low-Carb Celery Root Hash Browns

For a slightly healthier take on classic breakfast potatoes, try this recipe for low-carb hash browns alongside any omelet or scrambled eggs.
Low-Carb Hashbrowns*

There is no way I’ll feel compelled to go back to the white potato after today’s recipe. Here, I’ve peeled, chopped, and cooked celeriac (celery root) in butter with a dash of salt and pepper. That’s it. The great thing about celeriac is that it softens quickly—within 2-3 minutes of cooking—and develops the same texture, taste and appearance of regular hash browns. So what’s stopping you? You cut so many corners with this lower-carb, healthier alternative to morning comfort, that adding a bit of butter isn’t a setback. If you want to cut down on saturated fat and/or keep this recipe vegan, replace the butter with olive oil!

Serves 2

What You'll Need:

  • 1 large celeriac (aka celery root), peeled and chopped
  • 1/2 tablespoon butter
  • Salt and pepper, to taste

What to Do:

  1. Heat a frying pan over medium-high.
  2. Add the butter and, once melted, add the celery root. Stir to coat celery root with butter, and season with salt and pepper.
  3. Cover and let cook for 1 minute. Remove the lid and stir. The celeriac will develop a browned exterior if you let it sit and cook for a minute at a time.
  4. Close the lid and continue to cook for another minute. Remove the lid and mix. Continue this process until the celery root is browned on the outside and soft on the inside about 2 to 3 minutes. Enjoy as a part of a wholesome Sunday brunch or as a side dish to dinner.
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