Celeriac Rösti with Harissa Yogurt (Printable Version)

Crispy celeriac rösti with spicy harissa yogurt and fried eggs—perfect for brunch or a light vegetarian supper.

# What You’ll Need:

→ Rösti

01 - 1.1 lb celeriac, peeled and coarsely grated
02 - 0.44 lb potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tablespoons fresh parsley, finely chopped
05 - 2 tablespoons plain flour or gluten-free flour
06 - 1 large egg
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper
09 - 3 tablespoons olive oil for frying

→ Harissa Yogurt

10 - 0.88 cup Greek yogurt
11 - 1.5 tablespoons harissa paste
12 - 1 teaspoon lemon juice
13 - Salt to taste

→ Fried Eggs

14 - 4 large eggs
15 - 1 tablespoon butter or olive oil
16 - Salt and pepper to taste

→ To Serve

17 - Extra fresh parsley, chopped
18 - Lemon wedges

# Method:

01 - Place grated celeriac and potato in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispy rösti.
02 - In a large bowl, combine celeriac, potato, onion, parsley, flour, egg, salt, and pepper. Mix until thoroughly combined.
03 - Heat 1.5 tablespoons olive oil in a large non-stick frying pan over medium heat. Scoop a heaped tablespoon of mixture per rösti, gently flattening in the pan. Fry in batches for 4 to 5 minutes per side until golden and crisp, adding more oil as needed. Transfer to paper towel-lined plate.
04 - Mix Greek yogurt, harissa paste, lemon juice, and salt in a small bowl. Adjust seasoning to taste.
05 - In a clean pan, heat butter or oil over medium heat. Crack in the eggs and fry to desired doneness. Season with salt and pepper.
06 - Serve rösti topped with a dollop of harissa yogurt and a fried egg. Garnish with extra parsley and lemon wedges.

# Expert Hints:

01 -
  • The celeriac adds a subtle, nutty sweetness that makes these rösti taste more complex than ordinary potato pancakes.
  • Harissa yogurt brings a creamy, spicy contrast that cuts through the richness of the fried egg beautifully.
  • Everything cooks in under 45 minutes, so it works for both lazy weekend brunches and quick weeknight suppers.
02 -
  • If you don't squeeze out enough liquid from the celeriac and potato, the rösti will steam instead of crisp up, so really wring that towel hard.
  • Don't overcrowd the pan when frying or the temperature will drop and you'll end up with pale, soft rösti instead of golden, crunchy ones.
03 -
  • Use a box grater or food processor with a coarse grating blade to save time and keep the shreds uniform.
  • Let the oil heat properly before adding the rösti mixture, or they'll absorb too much oil and turn greasy instead of crispy.
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