Celery Root Hash Brown Cups
Baked in a muffin pan, these hash brown cups make a fun side dish for a dinner party or brunch—and they’re a great way to entice little ones to eat their vegetables. If you’ve never cooked with celery root before, don’t be intimidated by this knobby root vegetable (which also goes by the name of celeriac). It’s really quite easy to prep: just use a large chef’s knife to cut off the tough brown skin. Take the time to wring out the excess moisture from the grated celery roots and potatoes; this will help them to brown and crisp up nicely in the oven.
Ingredients:
- 2 large celery roots, peeled and grated (about 5 packed cups/25 oz./780 g)
- 2 russet potatoes, peeled and grated (about 2 packed cups/10 oz./315 g)
- 2 cups (8 oz./250 g) grated Parmesan cheese
- 1/2 yellow onion, grated
- 3 eggs, lightly beaten
- 1/2 cup (3/4 oz./20 g) panko
- Kosher salt and freshly ground pepper
- Extra-virgin olive oil for drizzling
- Chopped fresh chives for garnish
- Flaky sea salt
- Crème fraîche or sour cream for serving
Directions:
Preheat an oven to 375°F (190°C). Generously coat 12 standard muffin cups with nonstick cooking spray.
Place the grated celery roots and potatoes on a large piece of doubled cheesecloth or a thin kitchen towel, gather the ends of the cheesecloth, and twist to wring out as much moisture as possible. You may need to repeat the process several times.
In a large bowl, combine the celery roots, potatoes, cheese, onion, eggs and panko, and season with kosher salt and pepper. Stir well until a cohesive mixture forms. Divide the mixture among the prepared muffin cups, taking care not to pack it too tightly. Drizzle olive oil over the top.
Bake until the hash browns are crisp and deep golden brown, 35 to 40 minutes. Let cool for a few minutes in the pan, then use an offset spatula to remove the hash browns from the muffin cups. Garnish with chopped chives and sprinkle with flaky sea salt. Serve warm with crème fraîche. Serves 6.
Williams Sonoma Test Kitchen
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