Recipes › Celeriac › Quick Celeriac and Leek Hash with Fried Eggs
Quick Celeriac and Leek Hash with Fried Eggs
This is the kind of dinner you throw together on a Tuesday when the fridge needs clearing — fast, deeply satisfying and better than it has any right to be. Coarsely grated raw celeriac forms the base of the hash, cooking down in the pan until the edges catch and crisp up while the inside stays tender. Leeks add sweetness, a little smoked paprika adds warmth, and a fried egg on top makes it a complete meal.
Celeriac is usually ready October to December. More celeriac recipes, or see what to sow this month where you are.
Ingredients
- 750 g Celeriac, peeled and coarsely grated
- 300 g Leeks, trimmed, halved lengthways and thinly sliced
- 40 g Butter
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- 2 cloves Garlic, finely grated
- 4 Eggs
- 60 g Crème fraîche (optional)Or soured cream
- 15 g Chives, finely snipped
- 1 tsp Salt and black pepper
Contains: celery, eggs, milk.
Method
- Grate the peeled celeriac on the coarse side of a box grater. Wrap it in a clean tea towel and squeeze firmly over the sink to remove as much moisture as you can. This step takes 30 seconds and is the difference between a crispy hash and a wet, steamed one.About 3 min
- Melt the butter with the olive oil in a large, heavy frying pan (26–28cm) over a medium-high heat. Add the leeks with a pinch of salt and cook for 5 minutes, stirring, until softened and beginning to take a little colour.About 5 min
- Add the grated garlic and smoked paprika, stir for 30 seconds until fragrant, then add all the squeezed celeriac. Season well with salt and pepper and stir to combine everything.About 1 min
- Press the mixture down firmly with a spatula into an even layer that covers the base of the pan. Cook undisturbed for 6–7 minutes over a medium-high heat until the bottom is deeply golden and crispy. Flip in rough sections — it does not need to come out in one piece — and cook for a further 4 minutes on the other side.About 11 min
- While the hash finishes cooking, fry the eggs to your liking in a separate small pan with a little butter or oil.About 3 min
- Divide the hash between four plates, top each with a fried egg, a dollop of crème fraîche if using, and a generous scatter of chives. Serve immediately.
Tips
- Squeezing the moisture out of the grated celeriac is the single most important step in this recipe. Skip it and the hash will steam rather than fry — you will get a soggy, pale result instead of a properly crisped one.
- A cast-iron or carbon steel pan gives the best crust here. Non-stick pans work but will not give you the same golden colour.
- If you want to stretch this further, add 150g of cooked and crumbled black pudding to the pan with the celeriac — it is an excellent addition.
Ring the changes
- Make it vegan by using olive oil instead of butter, swapping the eggs for a spoonful of smoky hummus on top, and leaving out the crème fraîche.
- Add 150g of grated potato along with the celeriac for a more traditional rosti-style hash — squeeze the moisture from the potato too before adding.
Keeping it
The hash is best eaten straight from the pan. If you have leftover cooked hash without the eggs, store it in the fridge for up to 2 days and re-fry in a hot pan with a splash of oil to re-crisp. Do not freeze.
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