Like everything we do at Functional Self, our recipes have been designed to help you achieve your optimal state. The foods we eat impact our energy levels, mood and cognitive ability, as well as supporting a healthy gut microbiome. We wanted to create a recipe series that focuses on nutrient-dense real foods that will help you reach your highest level of health and vitality. Functional Self recipes are packed full of nourishing ingredients and will help to provide a clear path ahead for clean eating, regardless of your starting off point.  


Veg & Bacon Hash with Duck Egg 

• Level: Easy  
• Time: 20-30  minutes 
• Makes: 4 servings 

This dish is very easy to make and is a winner whether you have it for breakfast, brunch, lunch or dinner. Duck egg yolk is deliciously rich and nutritious and tastes amazing with the hash however you could also use hen eggs, or white fish instead of egg. A sprinkle of chilli flakes is also nice if you fancy a bit of heat. You can enjoy the hash cold or heated up the following day. Add a boiled egg for a portable breakfast or lunch. 


• 400g peeled celeriac (or bought pre-prepared celeriac cubes)  
• A few slices of bacon (chopped) or a handful of pancetta cubes  
• 4 duck eggs  
• 1 medium onion, chopped  
• 100g cavolo nero (or kale/spring greens) leaves, shredded  
• 1 tablespoon each of chopped fresh rosemary and thyme leaves (or 1/2 tablespoon of each dried)  
• Sea salt / Himalayan pink salt  
• Freshly ground black pepper  
• Coconut oil (or ghee) 


1. Chop the peeled celeriac (if not using pre-prepared celeriac cubes). The easiest way is to cut it in half, then into 0.5 cm slices, and then roughly chop it into cubes that are approximately 0.5 cm square (it doesn’t need to be exact).  

2. Heat 2 tablespoons of oil in a pan and on low heat sauté the chopped celeriac and onion with a pinch of salt for 10 minutes. At the same time in a separate pan fry the bacon/pancetta on low heat for 5 mins. Meanwhile, wash and shred the cabbage.  

3. Add the bacon, cabbage, thyme, rosemary and some black pepper to the celeriac and onion mix, and sauté for a further 5 minutes. Meanwhile gently fry the duck eggs. If you are going to have eggs with hash leftovers the next day you can either make them fresh at the point you come to eat or boil them in advance if you need a quick/portable lunch.  

4. Add the hash to plates/bowls and top with the eggs.