Celery Root Hash Browns Recipe

Celery root: This is the star ingredient of the dish, providing a unique flavor and texture. Look for a large, firm root with minimal blemishes.

Onion: Adds sweetness and depth to the hash browns. Finely chop it to ensure even cooking.

Olive oil: Used for frying, it helps achieve a crispy texture and adds a subtle richness.

Salt: Enhances the flavors of the ingredients. Season to taste.

Black pepper: Adds a hint of spice and complexity. Season to taste.

When preparing the celery root for this recipe, make sure to squeeze out any excess moisture after grating. This will help achieve a crispier texture when cooking. Additionally, using a cast iron skillet can enhance the browning process, giving you perfectly golden hash browns.

• celery root - Substitute with parsnip: Parsnip has a similar texture and earthy flavor, making it a good alternative for celery root in hash browns.

• celery root - Substitute with turnip: Turnip provides a slightly peppery taste and firm texture, which can mimic the characteristics of celery root.

• onion - Substitute with shallot: Shallots offer a milder and sweeter flavor compared to onions, which can add a subtle complexity to the dish.

• onion - Substitute with leek: Leeks have a delicate and sweet flavor that can replace onions while adding a unique twist to the hash browns.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in cooking.

• olive oil - Substitute with coconut oil: Coconut oil can be used for its high smoke point and slightly sweet flavor, which can complement the other ingredients in the hash browns.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while providing the necessary saltiness to the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral content and flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma, making it a good alternative to black pepper.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice to the dish, offering a different but complementary flavor profile.

• Allow the celery root hash browns to cool completely at room temperature. This prevents condensation, which can make them soggy.
• Transfer the cooled hash browns to an airtight container or a resealable plastic bag. If using a container, place a piece of parchment paper between layers to prevent sticking.
• Store the container or bag in the refrigerator. The hash browns will stay fresh for up to 3-4 days.
• For longer storage, place the hash browns in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the hash browns to a resealable plastic freezer bag or an airtight container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen hash browns on a baking sheet lined with parchment paper.
• Bake for 15-20 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat with a little olive oil until warmed and crispy.
• Enjoy your reheated celery root hash browns as a delicious side dish or breakfast treat!

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the leftover celery root hash browns in the skillet.
  4. Cook for about 5-7 minutes, flipping occasionally, until they are heated through and crispy again.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the hash browns evenly on a baking sheet lined with parchment paper.
  3. Lightly drizzle with olive oil or spray with cooking spray.
  4. Bake for 10-15 minutes, flipping halfway through, until they are hot and crispy.

• Microwave Method:

  1. Place the hash browns on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through.
  4. If needed, microwave in additional 30-second increments until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the hash browns in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the hash browns on a toaster oven tray.
  3. Toast for 8-10 minutes, flipping halfway through, until they are heated through and crispy.

• Peeler: To remove the tough outer skin of the celery root.

• Grater: To grate the peeled celery root into fine shreds.

• Knife: To finely chop the onion.

• Cutting board: To provide a stable surface for chopping the onion and peeling the celery root.

• Frying pan: To cook the celery root and onion mixture.

• Spatula: To stir the mixture occasionally while it cooks.

• Measuring spoons: To measure out the olive oil.

• Mixing bowl: To hold the grated celery root and chopped onion before cooking.

• Stove: To provide the heat source for cooking the hash browns.

• Serving plate: To serve the finished hash browns.

Pre-grate the celery root: Grate the celery root in advance and store it in an airtight container in the fridge.

Use a food processor: Speed up the process by using a food processor to chop the onion and grate the celery root.

Preheat the pan: Save time by preheating the frying pan while you prepare the ingredients.

Batch cooking: Make a larger batch and store leftovers in the fridge for quick reheating.

Minimal stirring: Stir occasionally to let the hash browns develop a crispy texture without constant attention.