Your morning is off to a great start with these sweet potato celeriac hash browns that also happen to be paleo, gluten free, vegan and delicious!
You know what's really hard for food allergy sufferers? Breakfast. I can't do gluten, dairy and eggs, so that leaves me with....water? No! I do like a nice green smoothie in the morning to start getting my fill of veggies, but sometimes I want something more substantial. Overnight oats and millet porridge used to be good stand-bys, but lately I've been trying to follow a paleo diet (more to come on that!). That means no grains or legumes, on top of all of the above. So enter my sweet potato celeriac hash browns.
Sweet potatoes are the one potato that has some redeeming qualities. There's loads of Vitamin A, C, B6, potassium, magnesium and then there's the immune boosting beta carotene. I love the sweetness of the orange root vegetable. It can satisfy a sugar craving without the ill after effects. Best of all is that sweet potatoes are lower on the glycemic index than white potatoes so you avoid the blood sugar spike.
Celeriac made its initial debut on Tasting Page with this fennel avocado salad. That salad was raw, and here I cooked it and enjoyed the brightness it brought to the sweet potato hash browns. And of course you get even more vitamins like C, K, B and a nice boost of fiber and protein from the celery root.
I'm always a fan of fresh herbs, so I threw in some rosemary and thyme for punch, but feel free to mix and match your favorite.
I liked finishing the hash browns under the broiler to crisp up the top. Make sure you have an oven-safe dish if you do this. I love my Xtrema ceramic skillet for that. Not only is it environmentally friendly with 100% natural materials, it's non-toxic and contains no metals, chemicals or glues. Who wants glue in their food. Yes, it's a sad day when we even need to mention that!
One day, I topped my sweet potato celeriac hash with guacamole and liked the extra fat and protein for a real energy push.
So pick what works for you, and enjoy your sweet potato celeriac hash browns - allergies or not!
Sweet Potato Celeriac Hash Browns
Serves About 6 - 8
- 1 tablespoon fat of choice - coconut oil, olive oil, duck fat
- 1 onion
- 2 small sweet potatoes, washed and peeled
- 1 large celery root, cleaned with the exterior peeled until smooth
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- Salt and pepper to taste
- Using the grater setting on your Cuisinart, grate the sweet potatoes and celery root. You'll need to work in batches. Because I'm lazy and all about minimal clean-up, I then swap out the grater attached for the S blade and put the onion in until chopped. Place the potatoes, and celeriac in a large bowl, along with the rosemary, thyme and salt and pepper. Once mixed, I like to divide the mixture into 2. It's easier to cook. I cook one half one day, and refrigerate the other half for a day or two later. Keep the onions separate.
- Place your fat in a large skillet over medium heat (this is my favorite ceramic skillet). Once hot, sauté the onions until translucent. Then add the sweet potato celeriac mixture. Adjust the seasoning if necessary and add more fat if the celeriac slurps it all up. Cover the pan for about 5-10 minutes or until everything is cooked through. From here, I like to throw the pan under the broiler to crisp up the top. Make sure to use an oven-safe dish like one of these if you move your pan to the oven. Consider topping topping the hash with spicy guacamole.
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