Title : Well you've made a (low carb) hash of that haven't you!
link : Well you've made a (low carb) hash of that haven't you!
Well you've made a (low carb) hash of that haven't you!
LOL! I wonder who said, this Celeriac Hash with Ham Hock and Eggs 'looks a bit messy'
However, this delicious, hearty hash is a great way to use up any leftover root vegetables. We love celeriac but it could be swapped with parsnips, potatoes or Jerusalem artichokes … for those of you who live the LCHF lifestyle just bear in mind the carb quantities!
Ingredients
Serves Two
small knob of butter
2 tsp oil
1 small onion (I like the red ones), halved and sliced
1 garlic clove, crushed
2 thyme sprigs, leaves picked
½ celeriac (about 350g), halved, thinly sliced, then roughly chopped
2-3 large leaves Cavolo Nero or spring greens, stalks removed, shredded
90g cooked ham hock, shredded
1 tbsp. wholegrain mustard
2 eggs (we like free range)
25g gruyere, cut into small chunks (optional)
Method
1. Heat the butter and oil in a wide frying pan. Add the onion and cook slowly for 15 mins or until turning golden. Stir in the garlic and thyme for 30 secs, then add the celeriac and some seasoning. Stir to make sure the celeriac is well coated in the buttery onions, then add a splash of water and cover the pan with a lid or piece of foil. Cook for 8-10 mins until the celeriac has softened and is caramelising in places.
2. Add the Cavolo Nero and ham, and stir well. Increase the heat to wilt the cavolo nero and crisp the ham in places. Add a splash more water if anything starts to stick to the pan. Dot around spoonful's of mustard, then create two spaces to cook the eggs. Add a drizzle more oil to the gaps if the bottom of the pan looks dry, then crack in the eggs. Dot the cheese around the pan and cover with a lid or foil for 2-3 mins. By this time, the egg whites should be cooked and the yolks still runny. Season the eggs with a little black pepper and serve from the pan.
Nutrition, per serving
fat 23g carbs 9g protein 29g
From an original idea here
Here are three other Hash recipe suggestions …
Ingredients
Serves Two
small knob of butter
2 tsp oil
1 small onion (I like the red ones), halved and sliced
1 garlic clove, crushed
2 thyme sprigs, leaves picked
½ celeriac (about 350g), halved, thinly sliced, then roughly chopped
2-3 large leaves Cavolo Nero or spring greens, stalks removed, shredded
90g cooked ham hock, shredded
1 tbsp. wholegrain mustard
2 eggs (we like free range)
25g gruyere, cut into small chunks (optional)
Method
1. Heat the butter and oil in a wide frying pan. Add the onion and cook slowly for 15 mins or until turning golden. Stir in the garlic and thyme for 30 secs, then add the celeriac and some seasoning. Stir to make sure the celeriac is well coated in the buttery onions, then add a splash of water and cover the pan with a lid or piece of foil. Cook for 8-10 mins until the celeriac has softened and is caramelising in places.
2. Add the Cavolo Nero and ham, and stir well. Increase the heat to wilt the cavolo nero and crisp the ham in places. Add a splash more water if anything starts to stick to the pan. Dot around spoonful's of mustard, then create two spaces to cook the eggs. Add a drizzle more oil to the gaps if the bottom of the pan looks dry, then crack in the eggs. Dot the cheese around the pan and cover with a lid or foil for 2-3 mins. By this time, the egg whites should be cooked and the yolks still runny. Season the eggs with a little black pepper and serve from the pan.
Nutrition, per serving
fat 23g carbs 9g protein 29g
From an original idea here
Here are three other Hash recipe suggestions …
A variety of recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
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