Celeriac Rösti with Harissa Yogurt (Printer-Friendly)

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

# What You'll Need:

→ Rösti

01 - 1 pound 2 ounces celeriac, peeled and coarsely grated
02 - 7 ounces potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tablespoons fresh parsley, finely chopped
05 - 2 tablespoons all-purpose flour or gluten-free flour
06 - 1 large egg
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 3 tablespoons olive oil for frying

→ Harissa Yogurt

10 - 7 ounces Greek yogurt
11 - 1½ tablespoons harissa paste
12 - 1 teaspoon fresh 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 - Fresh parsley, chopped
18 - Lemon wedges

# How To Make It:

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 mixing bowl, combine the dried celeriac, potato, onion, parsley, flour, egg, salt, and pepper. Mix until well combined.
03 - Heat 1½ tablespoons olive oil in a large non-stick frying pan over medium heat. Scoop a heaped tablespoon of mixture per rösti and flatten gently in the pan. Fry in batches for 4-5 minutes per side until golden and crisp, adding additional oil as needed. Transfer to a paper towel-lined plate and keep warm.
04 - In a small bowl, mix Greek yogurt, harissa paste, lemon juice, and salt. Adjust seasoning to taste.
05 - In a clean pan, heat butter or oil over medium heat. Crack in the eggs and fry to your desired doneness. Season with salt and pepper.
06 - Serve rösti topped with a dollop of harissa yogurt and a fried egg. Garnish with fresh chopped parsley and lemon wedges.

# Expert Suggestions:

01 -
  • The celeriac adds a nutty, celery-like depth that makes ordinary hash browns taste flat by comparison.
  • Harissa yogurt cuts through the richness with just enough heat and tang to keep you reaching for another bite.
  • It looks impressive enough for guests but uses ingredients you can grab at any market.
  • Leftovers reheat beautifully in a hot pan, crisping right back up for next-day breakfast.
02 -
  • If you skip squeezing out the liquid, your rösti will steam instead of crisp, no matter how hot your pan is.
  • Don't flip them too early or they'll fall apart, wait until the edges look set and golden before you even try.
  • Medium heat is your friend here, too high and the outside burns before the inside cooks through.
03 -
  • Use a box grater with large holes so the shreds are chunky enough to stay distinct and crispy, not mushy.
  • Keep cooked rösti warm in a low oven on a wire rack instead of a plate so they stay crisp instead of going soggy.
  • If your harissa paste contains a lot of oil, drain a little off before mixing it into the yogurt so it doesn't split.
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