Spiced Apple & Root Vegetable Hash

This root vegetable hash is a little bit sweet and a little bit spicy, just like Martha herself ;)

If you can't find celery root, replace it with other root veggies like carrots, parsnips or rutabaga, and of course, feel free to adjust the spices to your taste! For a one-skillet meal, crack a few eggs on top and cook, covered, for another 8-10 minutes until the eggs are set, or serve the hash as a side dish next to some eggs, bacon and fresh coffee.

Author: Adapted from Martha Stewart Living

Makes: 6 servings

Ingredients

• ¾ lb (340 g) celery root (celeriac), peeled and cut into 1⁄2” pieces, about 2 cups

• ¾ lb (340 g) waxy potatoes (like Yukon Gold), cut into 1⁄2” pieces, about 2 cups

• ¾ lb (340 g) sweet potatoes, 1⁄2” pieces, about 2 cups

• ¼ cup (60 mL) extra-virgin olive oil, divided

• 1 medium onion, diced

• 2 small sweet apples (like Braeburn, Honeycrisp or Jonagold), 1⁄2” pieces, about 21⁄2 cups

• 1 tsp (5 mL) ginger

• ½ tsp (2 mL) cinnamon

• ¼ tsp (1 mL) nutmeg

• ¼ tsp (1 mL) cloves

• ¼ tsp (1 mL) smoked paprika

• Coarse salt and freshly ground pepper

Instructions

1. Bring a medium pot of water to a boil. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.

2. Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to colour, about 2 minutes. Add remaining 2 tablespoons oil, the apples, vegetables and spices. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat and season with salt and pepper.