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.
Serves:
Ingredients
- 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)
Instructions
-
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.
-
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.
-
Add the celeriac and smoked paprika to the skillet and cook for about 10 minutes, stirring occasionally, until the celeriac is tender.
-
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.
-
Divide the celeriac hash among 4 plates, top with the shredded ham hock, and place a fried duck egg on top of each serving.
-
Garnish with fresh parsley and season with salt and pepper to taste. Serve hot.
Nutrition
- Calories : 380kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 378mg
- Sodium : 560mg
- Total Carbohydrates : 32g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 25g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
