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Celeriac Potato Hash Browns with Jalapeno and Cheddar |
Ingredients
1/4 pound bacon or 1 Tbs high-heat oil
1 cup cubed (1/2 inch cubed) celeriac
3 cups cubed (1/2 inch cubed) potatoes
3 cups diced onions
3-6 tablespoons minced jalapeno
Salt and pepper
1 Tbs butter
1 cup grated cheddar cheese
Directions
Cook bacon in large skillet until crispy. Drain on paper towels and crumble it. Remove all but 1 tbs bacon drippings from pan. Bring a pot of salted water to a boil and parboil celeriac and potatoes about 6 minutes, then drain. Saute onions in reserved bacon drippings (or in oil) until lightly browned, about 10 minutes. Stir in jalapenos and cook another 2 minutes. Mix all vegetables together in a bowl. Season generously with salt and pepper. Melt half the butter in a clean, 10 inch skillet over medium heat. Spread half the celeriac mixture in a pan, press it down with a spatula, and cook for 10 minutes. Invert the hash browns onto a plate and keep warm, while you repeat the process with remaining butter, celeriac mixture, and cheese. Serve hot. Makes 6-8 servings.
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