Method

1. Using the grater setting on your Cuisinart, grate the sweet potatoes and celery root.
2. You'll need to work in batches. Because I'm lazy and all about minimal clean-up, I then swap out the grater attached for the S blade and put the onion in until chopped.
3. Place the potatoes, and celeriac in a large bowl, along with the rosemary, thyme and salt and pepper.
4. Once mixed, I like to divide the mixture into 2. It's easier to cook. I cook one half one day, and refrigerate the other half for a day or two later. Keep the onions separate.
5. Place your fat in a large skillet over medium heat. Once hot, sauté the onions until translucent. Then add the sweet potato celeriac mixture.
6. Adjust the seasoning if necessary and add more fat if the celeriac slurps it all up.
7. Cover the pan for about 5-10 minutes or until everything is cooked through. From here, I like to throw the pan under the broiler to crisp up the top.
8. Make sure to use an oven-safe dish like one of these if you move your pan to the oven. Consider topping the hash with spicy guacamole.