Celeriac and Sprout Hash


Yields6 ServingsPrep Time10 minsCook Time39 minsTotal Time49 minsCategoryCooking MethodDiet

Simple seasonal ingredients combine to create a quick evening meal. It’s a great way to encourage reluctant Brussels sprout eaters to try something a little different.

 350 g celeriac, grated*
 400 g Brussels sprouts, grated*
 6 rashers of back bacon, very finely chopped*
 2 tbsp extra virgin olive oil
 Salt and pepper
 6 eggs


*You can use a food processor to finely chop the vegetables and separately the bacon too.


Preheat the oven to 200 degrees centigrade or 180 degrees centigrade if using fan-assisted.


In a large bowl mix the grated celeriac, sprouts and bacon with the olive oil. Try and make sure the olive oil coats the vegetables as much as possible. Season well with salt and pepper and toss again.


Bake the coated, grated vegetables in one very large or two medium-sized roasting tins, tossing regularly, for about 30 minutes.


As the vegetables cook they shrink in size so you may be able to consolidate the vegetables into one roasting tin after the 30 minutes.


Make 6 wells in the tin/s and break an egg into each well.


Bake for a further 7-9 minutes, or until the eggs are just cooked. Serve.

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