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Celeriac Hash with Ham Hock & Duck Eggs Recipe

Celeriac Hash with Ham Hock & Duck Eggs Recipe

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How To Make Celeriac Hash with Ham Hock & Duck Eggs

Conjour a culinary hash with just chopped up meat, potatoes, and fried onions. Our recipe guarantees a fool-proof taste you’ll love. No need to fret, your favorite side dishes are all here in your hash recipes.

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • 1 celeriac, peeled and diced
  • 2 ham hocks
  • 4 duck eggs
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • fresh parsley, chopped (for garnish)


  1. Preheat the oven to 350°F (180°C). Place the ham hocks in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour or until the meat is tender. Remove the ham hocks from the pot, shred the meat, and set aside.

  2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 5 minutes.

  3. Add the celeriac and smoked paprika to the skillet and cook for about 10 minutes, stirring occasionally, until the celeriac is tender.

  4. Push the celeriac mixture to one side of the skillet and crack the duck eggs into the other side. Cook for 2-3 minutes or until the whites are set and the yolks are still runny.

  5. Divide the celeriac hash among 4 plates, top with the shredded ham hock, and place a fried duck egg on top of each serving.

  6. Garnish with fresh parsley and season with salt and pepper to taste. Serve hot.


  • Calories : 380kcal
  • Total Fat : 18g
  • Saturated Fat : 4g
  • Cholesterol : 378mg
  • Sodium : 560mg
  • Total Carbohydrates : 32g
  • Dietary Fiber : 6g
  • Sugar : 7g
  • Protein : 25g
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