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Celery Root Hash Browns


  • 3/4 lb. Celery root (about 1 medium size root)
  • 2 Tbsp. All-purpose Flour
  • 2 Tbsp. Butter or Oil
  • Finely grated hard cheese, such as manchego or pecorino (optional)
  • Salt and Pepper


Wash your celery root and Grate it into a bowl. Liberally salt the shreds and wait a few minutes. Add water to the bowl to rinse the shreds, and using your hands, scoop out the grated root. Squeeze the shreds hard, trying to drain as much of the water as possible, and transfer this into a new bowl. Add your flour, cheese and salt and pepper and mix, and squeeze these down into balls, and gradually shaping them into patties about 4" across, around 1/2" thick. Heat a skillet and add the oil or butter, until just barely smoking. Using a spatula, slide these into the skillet and do not disturb! Wait until they have browned nicely to flip and brown the other side. Serve immediately, goes egg-cellently with eggs!

Jays Kitchen