Save The smell of celeriac frying in olive oil is earthy and sweet at the same time, nothing like regular potatoes. I started making these rösti on a rainy Saturday when I had a knobby celeriac root sitting in my vegetable drawer and no real plan for it. The first batch stuck to the pan because I didn't squeeze out enough water, but the second round came out golden and lacy at the edges. Now I make them whenever I want something crispy and comforting that feels a little more grown-up than regular hash browns.
I served these to friends one Sunday morning after a late night, and everyone went quiet for a few minutes while they ate. One of them scraped up every last bit of harissa yogurt with the crispy edges of the rösti. Someone asked if I'd been to culinary school, which made me laugh because I was still in my pajamas and had forgotten to set out forks.
Ingredients
- Celeriac: This knobby root vegetable has a mild celery flavor and gets wonderfully crisp when fried, so peel it well and grate it coarsely for the best texture.
- Potatoes: They add starch that helps bind the rösti together and makes them hold their shape in the pan without falling apart.
- Onion: Grate it finely so it distributes evenly and adds a sweet, savory depth without big crunchy bits.
- Fresh parsley: Chop it fine and fold it in at the end for a bright, herby note that balances the richness of the egg and yogurt.
- Plain flour: Just enough to bind everything without making the rösti heavy or doughy.
- Egg: Acts as the glue that holds the shredded vegetables together while they fry.
- Olive oil: Use a good amount for frying so the rösti get crispy and golden all over, not steamed or soggy.
- Greek yogurt: Thick and tangy, it cools down the heat from the harissa and adds creaminess to each bite.
- Harissa paste: This North African chili paste brings smoky heat and a little complexity, so start with less if you're sensitive to spice.
- Lemon juice: Brightens the yogurt and cuts through the richness of the fried egg yolk.
- Butter or olive oil for eggs: I prefer butter for frying eggs because it adds a nutty flavor, but olive oil works just as well.
- Extra parsley and lemon wedges: A final sprinkle and squeeze make everything taste fresher and more vibrant.
Instructions
- Squeeze out the moisture:
- Place the grated celeriac and potato in a clean kitchen towel and twist it hard over the sink until no more liquid drips out. This step is the difference between crispy rösti and soggy ones, so don't skip it.
- Mix the rösti batter:
- In a large bowl, combine the squeezed vegetables with onion, parsley, flour, egg, salt, and pepper, mixing until everything is evenly distributed. The mixture should hold together when you press it but still look loose and shaggy.
- Fry the rösti:
- Heat half the olive oil in a non-stick pan over medium heat, then scoop heaped tablespoons of the mixture into the pan and flatten them gently with the back of a spoon. Fry each rösti for 4 to 5 minutes per side until they're golden brown and crisp, then transfer to a paper towel-lined plate and keep warm while you finish the rest.
- Make the harissa yogurt:
- Whisk together the Greek yogurt, harissa paste, lemon juice, and a pinch of salt in a small bowl. Taste and adjust the heat or tang to your liking.
- Fry the eggs:
- Heat butter or oil in a clean pan over medium heat, crack in the eggs, and fry them until the whites are set but the yolks are still runny. Season with salt and pepper.
- Plate and serve:
- Arrange the warm rösti on plates, top each with a dollop of harissa yogurt and a fried egg, then garnish with extra parsley and lemon wedges. Serve immediately while everything is hot and crispy.
Save The first time I made these for my partner, they were skeptical about celeriac because they'd never tried it before. But after the first bite, with the runny yolk mixing into the spicy yogurt and the crispy edges of the rösti, they looked up and said it tasted like something you'd order at a fancy brunch spot. I've been making them ever since whenever I want to feel like we're treating ourselves without leaving the house.
Getting the Perfect Crisp
The secret to really crispy rösti is patience and enough oil in the pan. I used to rush and flip them too early, which made them break apart and lose their shape. Now I wait until I can see the edges turning golden brown and the underside releases easily from the pan before I even think about flipping. A wide spatula helps, and so does resisting the urge to press down on them too hard while they cook.
Adjusting the Heat Level
Harissa paste varies a lot depending on the brand, so taste a tiny bit before you mix it into the yogurt. If it's very hot, start with just a teaspoon and add more gradually until you hit the right balance of spice and creaminess. I've also swapped in smoked paprika and a pinch of cayenne when I didn't have harissa on hand, and it still tasted great.
Make-Ahead and Storage Tips
You can grate the celeriac and potato up to a few hours ahead and keep them submerged in cold water to prevent browning, but make sure you squeeze out all the liquid right before mixing and frying. Cooked rösti can be kept warm in a low oven on a baking sheet, though they're definitely best eaten fresh and crispy. Leftover harissa yogurt keeps in the fridge for up to three days and is fantastic on roasted vegetables or grain bowls.
- Reheat leftover rösti in a hot oven or skillet to bring back some of the crispness.
- Add a tablespoon of cornmeal to the mixture for extra crunch if you like more texture.
- Swap regular potatoes for sweet potatoes if you want a slightly sweeter, earthier flavor.
Save These rösti have become my go-to whenever I want something that feels special but doesn't require a long grocery list or complicated technique. They're proof that a few good ingredients and a little bit of care in the pan can turn into something you'll want to make again and again.
Recipe FAQs
- → Can I make the rösti ahead of time?
Yes, you can prepare the rösti mixture up to 2 hours in advance and keep it refrigerated. For best results, fry them just before serving to maintain their crispy texture. Cooked rösti can be reheated in a hot oven for 5-7 minutes.
- → What can I substitute for celeriac?
If celeriac is unavailable, you can use all potatoes, parsnips, or a combination of carrots and potatoes. Each will give a slightly different flavor profile but will still create delicious crispy pancakes.
- → How do I prevent the rösti from falling apart?
The key is to squeeze out as much liquid as possible from the grated vegetables and to ensure the egg and flour are well mixed throughout. Don't flip them too early—wait until they're golden and crispy on the first side before turning.
- → Can I make this dairy-free?
Absolutely. Replace the Greek yogurt with a thick coconut yogurt or cashew-based yogurt. The harissa will still provide plenty of flavor, and you can fry the eggs in olive oil instead of butter.
- → What other toppings work well with these rösti?
Beyond harissa yogurt, try smoked salmon with dill crème fraîche, sautéed mushrooms with garlic, or a simple avocado mash with cherry tomatoes. The neutral base of the rösti pairs well with both rich and fresh toppings.
- → How spicy is the harissa yogurt?
The heat level depends on your harissa paste brand. Start with 1 tablespoon and taste before adding more. The Greek yogurt mellows the heat considerably, creating a balanced spicy-tangy sauce rather than an overwhelming burn.