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Celeriac Potato Hash Browns with Jalapeno and Cheddar

Prep time
45 mins
Entrée | Side dishes | Vegetables
Food Allergies

Reprinted with permission from MACSAC’s Asparagus to Zucchini.


A rich and indulgent breakfast treat from our friends at MACSAC!


1⁄4 lbbacon
1 Tcanola oil (if needed)
1 cceleriac (cubed into 1/2-inch pieces)
3 crusset potatoes (cubed into 1/2-inch pieces)
3 conions (diced)
3 Tjalapenos (minced)
  salt and pepper (to taste)
1 Tbutter
1 ccheddar cheese (grated)


1.) Cook bacon in a large skillet until crispy. Drain on paper towels and crumble it.

2.) Remove all but 1 T. bacon drippings from the pan. If not using bacon, add canola oil to the pan.

3.) Bring a pot of salted water to a boil and parboil celeriac and potatoes about 6 minutes, then drain.

4.) Sauté onions in reserved bacon drippings or in oil until lightly browned, about 10 minutes. Stir in jalapenos and cook another 2 minutes.

5.) Removed all of the vegetables from the pan and mix in a bowl. Season generously with salt and pepper.

6.) Melt ½ T. of butter in a clean skillet over medium heat. Spread half of the celeriac mixture in the pan, press it down with a spatula, and cook for 10 minutes. Carefully lay a plate over the pan and invert potatoes onto the plate, than slide them back into the pan. Sprinkle half the cheese over the top of the hash browns and cook for 10 more minutes. Invert the hash browns onto a plate and keep warm, while you repeat the process with the remaining butter, celeriac mixture and cheese. Serve hot.