Keto Celeriac Hash Brown Casserole That Even Carb Eaters Will Love

If you’ve ever tried going low-carb and missed potatoes so bad you almost cried at a diner… you’re not alone. The smell of hash browns, especially the crispy golden bits, is the kind of thing that haunts people after 10pm. Now here’s the good news, celeriac exists.

Yep, that knobby, ugly root veggie that looks like a shrunken head. It might not win beauty contests, but it’s a secret weapon for keto comfort food. And when you shred it, season it right, and bake it into a creamy, cheesy casserole, game over. Potato who?

This Keto Celeriac Hash Brown Casserole brings the texture and flavor you want, without kicking you out of ketosis. It’s rich, salty, buttery, crunchy around the edges, soft in the middle, and yes, you can even have seconds. Let’s get into it, because this one might just live in your fridge on repeat.

What Even Is Celeriac?

Let’s be real, most people walk past it at the store. Celeriac (also called celery root) looks rough. Like, truly rough. But once you peel off that gnarly outer skin, what’s inside is mild, nutty, slightly earthy, and almost like a cross between a potato and celery.

It’s low in carbs (way lower than potatoes), high in fiber, and doesn’t go mushy like zucchini or cauliflower. That makes it perfect for hash browns, fritters, and yep — casseroles that don’t taste like “keto versions” of real food. This is real food. And it’s good.

Why Make This Casserole Instead of Regular Hash Browns?

• Hands-off – No standing at the stove flipping patties or scraping burnt bits.
• Feeds a crowd – This goes a long way and reheats like a dream.
• Way more flavor – The mix of cheese, cream, onion, garlic, and herbs gives it that mmph regular hash browns just don’t have unless you’re cooking them in bacon grease.
• Easy on the macros – Low-carb, high-fat, and satisfying enough to shut up any mid-morning snack thoughts.

Whether you’re feeding yourself, a keto crew, or trying to sneak a veggie past picky eaters… this one works.

Ingredients You’ll Need (All Easy Stuff)

Here’s the full list. Most of it you probably already have in your kitchen. Nothing fancy, no protein powder nonsense.

Main:

• 1 large celeriac (around 1.5 to 2 pounds), peeled and grated
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups shredded cheddar cheese (sharp works best)
• ½ cup grated parmesan
• ½ cup sour cream
• ½ cup heavy cream
• 2 large eggs
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste

Optional for a little kick:

• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• Crushed red pepper flakes (if you like heat)

Topping (optional but 10/10 recommended):

• More cheddar or a mix of cheddar and mozzarella
• Crushed pork rinds or almond flour for crunch

Let’s Talk Tools

You don’t need a food network kitchen. But here’s what helps:

• Box grater or food processor (for the celeriac)
• Frying pan or skillet
• 9×13 baking dish or something close
• Mixing bowls
• A working oven (don’t laugh, someone out there needs this reminder)

Step-by-Step Recipe For Keto Celeriac Hash Brown Casserole

Step 1: Preheat and Prep

Set your oven to 375°F (190°C) and grease your baking dish with a bit of butter or olive oil. It keeps the edges crispy and makes cleanup easier.

Step 2: Peel and Grate the Celeriac

This part’s not glamorous. Get a sharp knife, cut off the top and bottom of the celeriac, and slice the outer skin away. Once it’s peeled, grate it using the big holes of a box grater or food processor.

Tip: If you’re sensitive to oxalates or just don’t love the raw smell, soak the grated celeriac in cold water for 5 minutes, then drain and pat dry.

Step 3: Sauté Your Aromatics

Heat up a pan over medium heat, melt the butter and olive oil, and toss in the onion. Cook for about 3–4 minutes until soft, then add the garlic. Cook another 30 seconds or so until fragrant.

Optional here: add your paprika, thyme, or red pepper flakes. Toasting them in the oil brings out the flavor.

Step 4: Mix It All Up

In a large bowl, throw in the grated celeriac, sautéed onion/garlic, cheddar, parmesan, sour cream, heavy cream, and eggs. Season with a good pinch of salt and pepper. Stir until it looks like everything’s coated and gooey. You want it thick, not watery.

Step 5: Load the Dish

Spoon the mix into your greased baking dish. Press it down gently with a spatula so it spreads evenly. You don’t want mounds or weird pockets.

Top with extra cheese if you’re smart. Add crushed pork rinds if you’re a genius.

Step 6: Bake Until Golden and Crispy

Bake for 40–45 minutes, uncovered. You’re looking for bubbling edges and a golden brown top. If you want extra crisp, broil for the last 2–3 minutes — just keep an eye on it so it doesn’t burn.

Let it sit for 5–10 minutes before slicing. It firms up a bit and cuts cleaner.

What It Tastes Like

Okay, so the texture is spot-on. Soft and cheesy inside, golden and just slightly crispy on top. You get this mix of earthy and buttery, with the onion and garlic carrying most of the flavor. The cheese pulls it all together.

It’s cozy, filling, and doesn’t taste like “diet” food. Add bacon or sausage on the side and it feels like a cheat meal. Except it’s not.

Variations and Add-Ins (Make It Your Own)

Honestly, this recipe is solid as-is. But if you like to play around or need to use up stuff in the fridge, here’s what works:

• Bacon or pancetta: Cook it up and mix it in before baking
• Chopped spinach or kale: Sauté briefly and stir in — adds color and fiber
• Cooked sausage: Crumbled, cooked breakfast sausage makes it more of a full meal
• Shredded chicken: Yes, this turns into a celeriac hash brown chicken bake — and it slaps

Can You Make This Ahead?

Yep. This is actually better the next day. You can:

• Make the mix ahead: Store it in the fridge (uncooked) for up to 24 hours, then bake fresh.
• Bake and store: Cook it, let it cool, and keep in the fridge for 3–4 days. Reheat in the oven or air fryer for best texture.
• Freeze it: Freeze in slices for up to a month. Reheat from frozen or thaw overnight first.

How It Fits in Keto Macros

Let’s talk numbers for the macro trackers:

Per serving (based on 8 slices):

• Calories: ~290
• Fat: 23g
• Carbs: 6g net
• Protein: 10g

You can shift the fat or protein up depending on what you eat with it. Throw some avocado and eggs on the side, and you’re gold.

How I Ended Up Loving This Weird Root

I’ll be honest — the first time I bought celeriac, I had no clue what I was doing. I thought it was turnip. Chopped it up, roasted it, and hated it. Mushy. Weird.

But then I saw someone on a keto Facebook group make “faux hash browns” with it. I figured, alright, let’s give this freaky root one more shot. Grated it, squeezed out some water, mixed with cheese and cream — and boom. Casserole magic.

Now I grab one every week. Even my 10-year-old who hates “weird vegetables” eats this casserole with ketchup and thinks it’s shredded potatoes. Win.

What To Serve With It

This casserole plays nice with just about everything. Think brunch table or weeknight dinner. Ideas:

• Fried eggs or poached eggs
• Sliced avocado
• Crispy bacon
• Keto sausage patties
• Side salad with lemon vinaigrette
• Roasted broccoli or asparagus
• Grilled chicken thighs

It holds its own too,  great for meal prep, lunch leftovers, or just standing at the counter with a fork.

Conclusion

Celeriac isn’t trendy. It’s not sexy like avocado or cauliflower crusts. But it works. And when you mix it with the right stuff, it’s a straight-up comfort food cheat code for keto folks. This hash brown casserole doesn’t ask for much, just a little grating, a little baking, and it gives you back serious flavor.

Make it once, and you’ll wonder why you didn’t start sooner.

P.S. If you’re new to low-carb eating and missing “the good stuff,” this is a solid recipe to remind you that you’re not missing much at all. Give it a try, and don’t forget to stash leftovers before someone else does.

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