10 June 2018
3 March 2018
This divine dish is very easy to make and is a winner whether you have it for breakfast, brunch, lunch or dinner. Duck egg yolk is deliciously rich and nutritious and tastes amazing with the hash however you could also use hen eggs, or white fish instead of egg. You can enjoy the hash cold or heated up the following day. Add a boiled egg for a portable breakfast or lunch.
500g peeled & chopped celeriac (approx 5-6 cups)
A few slices of bacon (roughly chopped) or a handful of pancetta cubes
4 eggs from naturally reared ducks (or hens)
2 medium onions, chopped (approx 2 cups)
100g cavolo nero (or kale/spring greens) leaves, shredded
1 tablespoon chopped fresh thyme leaves (or 1/2 tablespoon dried).
Sea salt or himalayan pink salt
Freshly ground black pepper
Coconut oil or Ghee (grass fed)