So the story behind hash browns or hashed brown potatoes goes something like this: A potato that has been shredded or riced (usually from leftover baked potatoes) and fried in a pan with some kind of oil or butter. About the only difference I can make out between hash browns and home fried potatoes is the shape of the cut and what you can do with them. Since I do not eat potatoes in any form but I do like to have breakfast for dinner once is awhile these celery root hash browns are just the ticket. Yes, you can doctor up hash browns and serve eggs atop but they are usually served kind of plain Jane and so are these. Super easy to fix in a pinch when you don’t know what else to do for a last minute meal. If you want to play doctor here is the recipe for Loaded Celery Root Home Fries and here is another other recipe using celery root Dilled Celery Root which also makes an easy side dish and is a great accompaniment to Stuffed Shrimp.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Large Celery Root (About 1-1½ Lbs Cleaned)
- ¼ C Butter
- Salt & Pepper To Taste
- Shred celery root in processor.
- Heat butter to fragrance, add celery root, fry until dark golden brown, turn and fry on other side.
- Salt and Pepper to taste.
- 4 Servings
- 144 Calories, 1.6g Protein, 11.5g Fat, 9.0g Carbs, 2.0g Fiber, 7.0g Net Carbs
- The celery root will not stick together very well as it has very little starch but it will cook down quite a bit as it does have moisture in the form of water. No, it should not spit at you.