Hash Browned Fauxtatoes
Serves 4

These imposters have all the flavor and texture of the original article, but many fewer carbs, thanks to our old friend the celery root. Best fried in bacon drippings (grease) but olive oil will work fine. Throw a few strips of bacon and a couple of fried eggs beside them on the plate, add a bowl of berries and melon, and you’ve got yourself a hearty start to any day. To save time, make extra; they reheat just fine the next day or two.

Ingredients
1 large celery root, trimmed and peeled
2 tablespoons olive oil (or bacon grease)
1 clove garlic, peeled and minced
1 small sweet onion, peeled and diced small
½ red bell pepper, seeded and diced small
½ green bell pepper, seeded and diced small
1½ teaspoon salt (divided use)
½ teaspoon freshly ground black pepper

Directions

1. Dice the celery root small (about ¼-inch).
2. Place the pieces into a medium saucepan, cover with water, add 1 teaspoon of the salt, cover, and bring to a boil. Cook for 5 or 6 minutes to soften. Drain well and hold.
3. Meanwhile heat the bacon drippings or olive oil in a heavy skillet over medium heat. Sauté the garlic, onion, and peppers until limp.
4. Add the celery root and continue to cook, undisturbed for 2 minutes or so to let the pieces caramelize a bit. Season with the remaining salt and the pepper; stir and toss to distribute. Continue to cook long enough to brown the other side.
5. Serve immediately or hold, covered, in a warm oven for up to 30 minutes.