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–+ servings
Creamy cheese stuffed souffle wrapped in a flaky pastry with fresh herbs and vegetable sides.

Hash Brown Cups with Tomato Relish, Caramelized Leeks, and Feta

Jackie Mazzocato
These savory hash brown cups are not your ordinary brunch fare; they’re a culinary masterpiece waiting to be devoured! Picture this: crispy hash brown cups cradle a tantalizing tomato relish, while sweetly caramelized leeks and creamy feta create a flavourful symphony in every bite. It’s breakfast or brunch with flair – an unforgettable adventure for your taste buds. Get ready to savor each moment, one delicious cup at a time.
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Servings 12 cups

Ingredients
  

  • 1 celeriac bulb grated
  • 3 waxy potatoes grated
  • 1 tsp salt and pepper or to taste
  • 1 cup Flour / GF Flour
  • 1 egg
  • 1 can of diced tomatoes
  • 2 tbsp red wine vinegar
  • 3 garlic cloves crushed
  • 1 leek diced
  • 100 grams crumbled feta cheese

Instructions
 

  • Preheat your oven to 180°C (356°F).
  • In a large mixing bowl, combine the grated celeriac and potatoes. Season the mixture with salt and pepper to taste. Grease the cake bowl tin generously with oil or cooking spray. Press the grated mixture into the cake bowl tin, shaping it into cups. Make sure to press firmly to create a crust.
  • Place the cake bowl tin in the preheated oven and bake for about 45 minutes or until the hash brown cups turn golden and crispy.
  • Once baked, remove them from the oven and let them cool slightly. Carefully remove the hash brown cups from the cake bowl tin and set them aside.
  • In a saucepan, heat a bit of oil over medium heat. Add the crushed garlic and diced leek. Sauté until the leek becomes soft and caramelized.
  • In a separate saucepan, heat the canned diced tomatoes, add the red wine vinegar and let the mixture simmer for about 10-15 minutes, or until it thickens into a relish-like consistency. Season with salt and pepper to taste.
  • Once the hash brown cups have cooled slightly, spoon a generous amount of the tomato relish into each cup.
  • Top each hash brown cup with caramelized leeks, distributing them evenly.
  • Finally, top each cup with crumbled feta cheese.
  • Place the assembled hash brown cups back in the oven at 180 degrees Celsius for an additional 15 minutes or until the feta cheese is slightly melted and the cups are heated through.

Notes

About Celeriac (Celery Root): Celeriac, also known as celery root, is a versatile root vegetable that adds a subtle celery-like flavour to dishes. When grated and incorporated into these hash brown cups, it provides a unique earthy and nutty taste, making this dish a delightful twist on traditional hash browns.
Your Hash Brown Cups with Tomato Relish, Caramelized Leeks, and Feta are now ready to serve. Enjoy these delightful cups as a savory breakfast or brunch dish!
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