Sage & cele­riac hash browns

SERVES 4 (makes 16) PREP 20 mins COOK 10 mins EASY

BBC Good Food - - Easy Seasonal -

400g peeled cele­riac, finely grated 400g potato (about 1 medium potato), peeled and finely grated 1 onion, finely sliced pinch red chilli flakes

6 sage leaves, finely chopped, plus ex­tra for fry­ing

1 egg, plus 4 to serve (op­tional) 4 tsp corn­flour

6 rash­ers smoked, streaky ba­con 20g but­ter

1 Com­bine the cele­riac, potato, onion, chilli flakes and chopped sage in a bowl and sea­son well with salt and pep­per. Crack in the egg and scat­ter over the corn­flour, then use a fork to thor­oughly mix ev­ery­thing to­gether, so that the egg is well dis­trib­uted through­out the mix­ture. 2 Put the ba­con un­der a hot grill to crisp up. Mean­while, heat the but­ter in a non-stick fry­ing pan over a medium-high heat un­til it bub­bles then starts to brown and smell nutty. Add the ex­tra sage leaves and swirl them around in the but­ter to in­fuse, then re­move with a slot­ted spoon and place on kitchen pa­per for later.

3 Spoon enough of the cele­riac mix­ture to form teacup-sized pat­ties (about 7cm) into the pan, press­ing them down gen­tly with the back of a spoon or spat­ula. Turn the heat down a lit­tle and fry the hash browns for 3-5 mins on each side un­til golden and crunchy. Place in a warm oven with the grilled ba­con while you fry some eggs, if you like. Serve the hash browns with the fried eggs on top, if us­ing, along with the ba­con and crispy sage.

GOOD TO KNOW fi­bre • 1 of 5-a-day • gluten free PER SERV­ING 305 kcals • fat 14g • sat­u­rates 6g • carbs 28g • sug­ars 5g • fi­bre 8g • pro­tein 12g • salt 1.6g

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