Save There was a Sunday morning when I had half a celeriac sitting in the fridge, looking gnarly and a little forgotten. I'd bought it with grand plans that never materialized, and now it was staring at me like a challenge. I remembered my grandmother's potato rösti, crispy and satisfying, and thought: why not? The celeriac grated up beautifully, earthy and pale, and when those golden patties hit the hot oil, the kitchen filled with a smell that made everyone wander in asking what was for breakfast.
I served these to friends on a chilly March afternoon when the light was still thin and everyone needed something warming. We ate them straight from the pan, passing around the harissa yogurt and arguing about whether to add more lemon. One friend, who claimed she didn't like celeriac, went back for seconds. That's when I knew this recipe was a keeper.
Ingredients
- Celeriac: This knobby root has a subtle, celery-like flavor that crisps up beautifully when grated and fried, adding an earthy depth you won't get from potatoes alone.
- Potatoes: They bring starch and structure to the rösti, helping everything bind together and crisp up without falling apart in the pan.
- Onion: Finely grated onion adds a bit of sweetness and moisture, and it caramelizes slightly as the rösti cook, deepening the flavor.
- Parsley: Fresh parsley brightens the whole dish and adds little flecks of green that make each bite feel lighter and more vibrant.
- Plain flour: Just a couple of tablespoons help bind the mixture, though you can swap in gluten-free flour without losing any texture.
- Egg: This is your glue, holding the shredded vegetables together so they form cohesive, golden patties instead of a messy pile.
- Olive oil: For frying, it gives a subtle fruity note and helps achieve that crispy, golden crust without burning.
- Greek yogurt: Thick and tangy, it's the perfect base for the harissa, cooling the heat just enough while staying rich and creamy.
- Harissa paste: This North African chili paste brings smoky, spicy complexity that makes the whole dish sing.
- Lemon juice: A squeeze of brightness in the yogurt and on the side cuts through the richness and wakes up your palate.
- Butter or olive oil for eggs: Either works, but butter adds a little extra richness that pairs beautifully with the runny yolk.
- Large eggs: The star on top, with their golden yolks spilling over the crispy rösti like a sauce you didn't have to make.
Instructions
- Squeeze out the moisture:
- Place your grated celeriac and potato in a clean kitchen towel and twist it hard over the sink. You'll be surprised how much liquid comes out, and this step is what makes the difference between soggy and crispy.
- Mix the rösti base:
- In a large bowl, combine the squeezed vegetables with onion, parsley, flour, egg, salt, and pepper, mixing until everything is evenly distributed and slightly sticky. It should hold together when you press a spoonful in your hand.
- Fry the first batch:
- Heat half the olive oil in a non-stick pan over medium heat, then spoon in heaped tablespoons of the mixture, flattening each one gently with the back of the spoon. Let them cook undisturbed for 4 to 5 minutes until the edges turn golden and crisp before flipping.
- Keep them warm:
- Transfer the cooked rösti to a plate lined with paper towels to drain, then keep them warm in a low oven while you fry the remaining batches. Add more oil to the pan as needed to keep them from sticking.
- Make the harissa yogurt:
- In a small bowl, stir together Greek yogurt, harissa paste, lemon juice, and a pinch of salt, tasting as you go. Adjust the harissa depending on how much heat you like.
- Fry the eggs:
- Heat butter or oil in a clean pan over medium heat, crack in the eggs, and fry them to your liking, seasoning with salt and pepper. I like the whites set and the yolks still runny, so they break over the rösti like a rich, golden sauce.
- Serve immediately:
- Plate the warm rösti, add a generous dollop of harissa yogurt, top each with a fried egg, and scatter over extra parsley and lemon wedges. Serve while everything is still hot and the yolks are glossy.
Save The first time I made these, my youngest took one look at the celeriac and wrinkled her nose. But when she tasted the crispy edge dipped in that spicy yogurt, she went quiet in that way kids do when they're surprised by something good. Now she asks for celeriac rösti by name, and I never thought I'd see the day.
How to Get Them Extra Crispy
The secret is in the squeeze and the heat. After you've wrung out the vegetables, let the oil get properly hot before adding the mixture, you should hear a sizzle the moment it hits the pan. If you want even more crunch, try adding a tablespoon of cornmeal to the mix, it gives a subtle texture that makes each bite more interesting. And resist the urge to press down too hard with your spatula, a gentle flatten at the start is enough.
What to Do with Leftovers
Rösti reheat surprisingly well in a hot oven or even a toaster oven, regaining most of their crispness in about 10 minutes at 200°C. I've also crumbled leftover rösti into a salad for texture, or used them as a base for poached eggs the next day. The harissa yogurt keeps for up to three days in the fridge and is wonderful as a dip for raw vegetables or spread on toast with avocado.
Swaps and Variations
If you can't find celeriac or just don't love it, try using all potatoes, or swap in sweet potatoes for a slightly sweeter, more colorful version. The harissa can be replaced with sriracha or even a good chili oil if that's what you have on hand. I've made these with a handful of grated carrot mixed in, which adds a touch of sweetness and even more color.
- Add a tablespoon of grated Parmesan to the rösti mixture for a savory, umami boost.
- Top with crumbled feta or goat cheese along with the yogurt for extra richness.
- Serve alongside a simple green salad dressed with lemon and olive oil to balance the richness of the eggs.
Save This dish has become my answer to lazy weekends when I want something that feels indulgent without much fuss. It's the kind of meal that makes you linger at the table, mopping up yogurt and yolk with the last crispy bits, and feeling grateful for good food and quiet mornings.
Your Questions Answered
- → Can I prepare the rösti mixture in advance?
Yes, you can prepare the mixture up to 2 hours ahead. Keep it refrigerated and squeeze out any excess liquid again before frying for the crispiest results.
- → How do I prevent the rösti from falling apart while cooking?
Make sure to squeeze out as much liquid as possible from the grated vegetables. The egg and flour act as binders, so mix thoroughly and don't flip too early—wait until the bottom is golden and crisp.
- → What can I substitute for celeriac?
You can use all potatoes, or try parsnips, sweet potatoes, or carrots for different flavor profiles. The cooking time may vary slightly depending on the vegetable's moisture content.
- → How spicy is the harissa yogurt?
It has a moderate heat level. You can adjust the spiciness by adding more or less harissa paste to suit your preference. Start with 1 tablespoon if you prefer milder flavors.
- → Can I make these rösti vegan?
Yes, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use plant-based yogurt. Skip the fried egg or use a vegan alternative for topping.
- → How do I keep the rösti warm while cooking in batches?
Place cooked rösti on a baking sheet in a 200°F (95°C) oven to keep them warm and crispy while you finish frying the remaining batches.