Celeriac Rösti with Harissa Yogurt (Printable)

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

# What You'll Need:

→ Rösti

01 - 10.5 oz celeriac, peeled and coarsely grated
02 - 7 oz 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 - 7 oz 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

→ Garnish

17 - Extra 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 bowl, combine celeriac, potato, onion, parsley, flour, egg, salt, and pepper. Mix until well 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, flattening 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 - 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 your 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 Advice:

01 -
  • It transforms humble root vegetables into something that feels both comforting and special, perfect for when you want brunch to feel like an occasion.
  • The harissa yogurt adds a creamy, spicy kick that cuts through the richness of the fried egg in the most satisfying way.
  • You can make the rösti mixture ahead and fry them just before serving, which means less stress and more time with your guests.
02 -
  • If you skip squeezing out the liquid from the vegetables, your rösti will steam instead of crisp, and you'll end up with something closer to a sad pancake than a golden hash brown.
  • Don't flip the rösti too early or they'll fall apart, wait until you see the edges turning golden and the underside releases easily from the pan.
  • The harissa yogurt can be made a day ahead and kept covered in the fridge, which actually lets the flavors meld and deepen overnight.
03 -
  • Use a box grater for the vegetables rather than a food processor, the irregular shreds create better texture and more crispy edges.
  • If your rösti are browning too quickly on the outside but still soft inside, lower the heat slightly and give them an extra minute per side.
  • For a crowd, keep cooked rösti warm on a baking sheet in a 100°C oven while you finish frying the rest and the eggs.
Return