Low-Carb Hash Browns


There is no way I’ll feel compelled to go back to the white potato after today’s recipe. I’ve skinned, chopped and cooked celeriac (celery root) in butter with a dash of salt and pepper. That’s it. The great thing about celeriac is that it softens quickly – within 2-3 minutes of cooking – and develops the same texture, taste and appearance of regular hash browns. So what’s stopping you? You cut so many corners with this lower-carb, healthier alternative to morning comfort, that adding a bit of butter isn’t a setback. Enjoy!

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