I think this is a great weekend breakfast to make for people you really like. You could leave out the meat entirely if you’re having a vegetarian moment or substitute another meat. I think a chicken apple sausage would be a great trade. Serve with eggs and toast.
4 to 8 oz bacon (depending on preference), chopped
1 celery root, peeled and diced
1 large potato, peeled and diced
1 sweet potato, peeled and diced
1 onion, peeled and diced
2 sprigs fresh thyme
several sprigs fresh chives, diced
salt and pepper
1 apple, peeled, cored, diced
juice of 1/2 lemon
In a skillet, cook bacon until crispy. Transfer to towel to drain. Pour out grease from pan and lightly wipe it out. Return to medium heat and cook celeriac, sweet potato, potato and onion in a drizzle of olive oil. Add thyme sprigs. Cook about 5 minutes, stirring occasionally. Add 2 tablespoons of water, cover and let cook 10 to 15 minutes until vegetables are fully cooked. Add apples, lemon juice and cooked bacon. Season with salt, pepper and chives to taste. Cook 5 minutes more. Serve warm.