Celeriac rösti

Name: Celeriac rösti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 medium Celeriac (about 500g), peeled and coarsely grated; 2 clove/s garlic, crushed; 1 small red onion, grated; 1 tsp caraway seeds; ¾ tsp fine sea salt; ½ tsp freshly ground black pepper; 4 medium free range eggs, beaten; 2 tbsp plain flour; 2 tbsp vegetable oil or light olive oil; 180 g pack Cooks’ Ingredients Pulled Ham Hock; 1 tbsp creamed horseradish; 1 tbsp finely chopped chives

Replacing the classic potato with celeriac gives these rösti a rooty edge, with the caraway taking things in an eastern European direction. If you’re not a fan of ham, they would also be great with smoked salmon.

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Serves2
CourseBreakfast
Prepare15 mins
Cook25 mins
Total time40 mins

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1 medium Celeriac (about 500g), peeled and coarsely grated
2 clove/s garlic, crushed
1 small red onion, grated
1 tsp caraway seeds
¾ tsp fine sea salt
½ tsp freshly ground black pepper
4 medium free range eggs, beaten
2 tbsp plain flour
2 tbsp vegetable oil or light olive oil
180g pack Cooks’ Ingredients Pulled Ham Hock
1 tbsp creamed horseradish
1 tbsp finely chopped chives

With your hands, squeeze out as much water as possible from the grated celeriac, garlic and onion, then put in a mixing bowl with the caraway seeds, salt and pepper. Add 2 eggs, then sift in the our and mix everything together.
Heat ½ tbsp oil in a medium, nonstick frying pan over a medium-high heat. Add ½ of the celeriac mixture to the frying pan. Flatten with a metal spatula and cook for about 5 minutes on each side, turning carefully to cook the other side with another ½ tbsp oil (invert onto a plate and slide in if easier), until piping hot throughout, caramelised and brown. Repeat with the remaining celeriac mixture and oil.
Wipe out the pan and keep the cooked rösti warm while you fry the eggs to your liking in the remaining oil. Top each rösti with the ham hock, a dollop of horseradish and a fried egg, finishing with a sprinkling of chopped chives.

Typical values per serving when made using specific products in recipe