Celeriac Hashbrowns

I have lots of root vegetables in my refrigerator, I bet you do too. I love making a big batch of various collections of roasted vegetables and using them in different meals throughout the week. This is another way I like to use root vegetables. Like roasted, these pan fried patties make delicious meals easy to pull together. Make more than you think you need. You’ll be happy to have leftovers.

They look like potato latkes don’t they?

That’s because I pretty much make them how I make latkes but I prefer to mix and match whatever root vegetables I have. Today I had some potatoes and celeriac. Kohlrabi or rutabagas make great hashbrowns too. Just sub what you have and what you like.

Aim for about 1 1/2-2 pounds of vegetables for about 8 pretty good sized ‘patties’. Scale this recipe up or down with what you have.

I used a food processor to grate the vegetables. You could use a box grater if that is what you have.

1 pound celeriac peeled and grated
1 pound potatoes washed and grated. I don’t peel them. I also use whatever potatoes I have. I know people say to only use russet. I use what I have.
1 medium onion grated
1 egg
2 teaspoons cornstarch, potato starch, arrowroot or tapioca starch.
salt and pepper and optional red pepper flakes

Throw everything in a bowl and toss/mix it really well. I know for latkes people squeeze out the water from the potatoes. I don’t ever squeeze. There is liquid at the bottom of the bowl, whatever, it always works out. If you want to squeeze your vegetables though, do it!

All mixed up it looks dry doesn’t it? Don’t worry it will be great.

Heat a skillet on the stove for a few minutes on medium. When it’s good and hot add a slick of oil and spoon mounds of the mixture into the skillet. Look at the photo below; It looks dry and like it will fall apart when you turn them. It will be fine, the egg and the starch and the moisture from the vegetables are making delicious magic. Let them cook for about 3 minuets and carefully turn them and give them about 3 more minutes on the second side. Set the finished ones aside and finish the rest.

We ate these with some soup, dipping them into the soup the first night I made them. With the leftovers I made them into a kind of hybrid breakfast burrito/soft taco. I had some leftover refried beans from last week that were great with the leftover hashbrowns.