Save My neighbor handed me a knobby celeriac over the fence one autumn morning, insisting I'd love it if I stopped being intimidated by its ugliness. I stood in my kitchen staring at this gnarled root, unsure where to begin, until I remembered how my flatmate used to make potato rösti on lazy Sundays. The idea clicked: why not swap half the potatoes for celeriac? That first batch came out unevenly browned and slightly soggy, but the earthy sweetness beneath the crisp edges had me hooked. I've been making them ever since, usually when I want something that feels both humble and special.
I made these for a friend recovering from a long week, someone who needed more than toast but less than a full roast dinner. We sat at my tiny kitchen table with the windows open, yolks breaking over the crispy edges, harissa yogurt pooling into golden puddles. She looked up after the first bite and said it tasted like comfort with a backbone. That's exactly what it is: soft enough to soothe, sharp enough to wake you up.
Ingredients
- Celeriac: This knobby root brings an earthy, slightly nutty flavor that deepens as it crisps, and peeling it with a sturdy knife works better than a vegetable peeler.
- Potatoes: They bind the rösti together and add familiar starchy comfort, but make sure to squeeze out every drop of moisture or you'll end up steaming instead of frying.
- Onion: Finely grated onion melts into the mixture, adding sweetness and helping the edges caramelize beautifully.
- Fresh Parsley: It cuts through the richness with a bright, grassy note that keeps the dish from feeling too heavy.
- Plain Flour: Just enough to help everything hold together without making the rösti gummy, and gluten-free flour works perfectly if needed.
- Egg: Acts as the glue, binding all those shreds into cohesive patties that don't fall apart in the pan.
- Olive Oil: I prefer it for frying because it handles medium heat well and adds a subtle fruity note, though butter works if you watch it closely.
- Greek Yogurt: Thick and tangy, it cools down the harissa while adding creamy contrast to the crispy rösti.
- Harissa Paste: This North African chili paste brings smoky heat and complexity, but start with less if you're not sure how much fire you like.
- Lemon Juice: A small squeeze brightens the yogurt and balances the richness of the fried egg.
- Butter or Olive Oil for Eggs: Butter gives you those lacy, golden edges, while olive oil keeps things lighter and works better at higher heat.
- Eggs: The creamy yolk is what ties everything together, so try not to overcook them unless you really prefer a firm yolk.
Instructions
- Squeeze Out the Moisture:
- Place your grated celeriac and potato in a clean tea towel and twist it over the sink, wringing until your hands ache and no more liquid drips out. This step makes the difference between soggy pancakes and proper crispy rösti.
- Mix the Rösti Base:
- In a large bowl, combine the wrung-out vegetables with onion, parsley, flour, egg, salt, and pepper, mixing with your hands until everything is evenly distributed. The mixture should hold together when you squeeze a handful.
- Fry the First Batch:
- Heat half the olive oil in a non-stick pan over medium heat until it shimmers, then drop heaped tablespoons of mixture into the pan, flattening each gently with the back of a spoon. Let them sizzle undisturbed for four to five minutes until the underside is deep golden and releases easily from the pan.
- Flip and Finish:
- Turn each rösti carefully and cook the other side until equally crisp and bronzed, then transfer to a paper towel-lined plate and keep warm in a low oven while you cook the rest. Add more oil between batches as needed.
- Make the Harissa Yogurt:
- Stir together Greek yogurt, harissa paste, lemon juice, and a pinch of salt in a small bowl, tasting and adjusting until the heat and tang feel balanced. It should be creamy enough to dollop but not so thick it won't spread.
- Fry the Eggs:
- In a clean pan, melt butter or heat oil over medium heat, crack in the eggs, and fry until the whites are set but the yolks are still runny, basting with the hot fat if you like. Season with salt and pepper while they're still in the pan.
- Assemble and Serve:
- Arrange the warm rösti on plates, top each with a generous spoonful of harissa yogurt and a fried egg, then scatter over fresh parsley and serve with lemon wedges on the side. Squeeze the lemon over everything just before eating.
Save There was a Sunday morning when I made these for my sister and her kids, and the youngest one, who normally picks at everything, ate two whole rösti without complaint. She liked dipping the crispy edges into the pink yogurt and watching the yolk run. My sister caught my eye across the table and smiled, and I realized that sometimes the best recipes are the ones that make picky eaters curious instead of suspicious.
Getting the Texture Right
The secret to truly crispy rösti is patience and a hands-off approach once they hit the pan. I used to fiddle with them constantly, pressing and nudging, but that just made them fall apart and cook unevenly. Now I drop them in, flatten once, and leave them alone until the edges look deeply golden and you can slide a spatula under without resistance. If they're sticking, they're not ready. The celeriac releases more moisture than potato alone, so giving it time to evaporate and crisp is essential, and a non-stick pan really does make your life easier here.
Adjusting the Heat Level
Harissa paste varies wildly in spiciness depending on the brand, so I always taste a tiny bit straight from the jar before mixing it into the yogurt. If it's mild, I use the full tablespoon and a half, but if it's fiery, I start with a teaspoon and add more gradually. You can also balance the heat by adding extra lemon juice or a drizzle of honey, which softens the chili without masking it. My partner can't handle much spice, so I make a separate bowl with just a hint of harissa and plenty of lemon, and everyone's happy.
Serving Suggestions and Variations
These rösti are endlessly adaptable depending on what's in the fridge or what mood you're in. I've served them with smoked salmon and crème fraîche for a fancier brunch, or topped with sautéed mushrooms and a poached egg when I want something more autumnal. A handful of crumbled feta mixed into the harissa yogurt adds salty richness, and swapping the parsley for dill or chives changes the whole flavor profile. If you want to make them ahead, you can shape the rösti and refrigerate them for a few hours before frying, which actually helps them hold together even better.
- Add a tablespoon of cornmeal to the mix for extra crunch and a slightly different texture.
- Try sweet potato instead of regular potato for a hint of sweetness that plays beautifully with the harissa.
- Serve alongside a simple green salad dressed with lemon and olive oil to balance the richness.
Save Every time I make these, I'm reminded that the best meals don't have to be complicated, they just need good ingredients and a little attention. There's something deeply satisfying about watching that tangle of grated vegetables turn golden and crisp, knowing that in a few minutes you'll be breaking a runny yolk over the top.
Your Questions Answered
- → Can I prepare the rösti mixture in advance?
Yes, you can grate and mix the ingredients up to 2 hours ahead. Keep the mixture refrigerated and squeeze out any excess liquid again before frying for the crispiest results.
- → What can I substitute for celeriac?
Parsnips, turnips, or extra potatoes work well as substitutes. Sweet potatoes add a slightly sweeter flavor profile while maintaining the crispy texture when fried properly.
- → How do I make the rösti extra crispy?
The key is removing as much moisture as possible from the grated vegetables. Squeeze thoroughly in a towel, use enough oil in the pan, and avoid overcrowding. Fry over medium heat without flipping too early.
- → Can I bake the rösti instead of frying?
Yes, brush formed rösti with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. They won't be quite as crispy as pan-fried but still delicious and lower in oil.
- → What if I don't have harissa paste?
Mix Greek yogurt with paprika, cayenne pepper, cumin, and a touch of garlic for a similar spicy, aromatic kick. Sriracha or chili flakes with lemon also work as quick alternatives.
- → How should I store and reheat leftovers?
Store cooked rösti in an airtight container in the fridge for up to 3 days. Reheat in a hot pan with a little oil to restore crispiness, or use an oven at 180°C (350°F) for 10 minutes.