Celeriac hash with ham hock & duck eggs
Description
This hearty hash is a great way to use up any leftover root vegetables. You could try swapping the celeriac for parsnips, potatoes or Jerusalem artichokes
Ingredient
- 1 medium celeriac, peeled and diced
- 1 ham hock
- 4 duck eggs
- Olive oil
- Salt
- Black pepper
- Dried thyme
- Dried rosemary
- Dried oregano
Direction
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the ham hock in a roasting pan and drizzle with olive oil. Season with salt, pepper, dried thyme, rosemary, and oregano.
3. Roast the ham hock in the oven for 1 hour, or until the meat is tender and falling off the bone.
4. In a separate pan, heat some olive oil over medium-high heat. Add the diced celeriac and season with salt, pepper, and dried thyme.
5. Cook the celeriac for 10-15 minutes, stirring occasionally, until it is tender and slightly browned.
6. Once the ham hock is done, remove it from the oven and let it cool for a few minutes. Then, shred the meat into bite-sized pieces.
7. In the same pan used to cook the celeriac, add the shredded ham hock and cook for an additional 5 minutes, stirring occasionally.
8. In a separate pan, cook the duck eggs sunny-side up in olive oil over medium heat. Season with salt and black pepper.
9. To assemble the dish, place the celeriac hash on a plate and top with the shredded ham hock. Then, place a sunny-side up duck egg on top.
10. Serve hot and enjoy your delicious celeriac hash with ham hock and duck eggs!
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