Celeriac Rösti with Harissa Yogurt (Printable Version)

Golden celeriac rösti with spicy harissa yogurt and fried eggs—a vibrant brunch or light supper dish.

# Needed Ingredients:

→ 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 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 parsley, chopped
18 - Lemon wedges

# Steps:

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 with uniform consistency.
03 - Heat 1½ tablespoons olive oil in a large non-stick frying pan over medium heat. Scoop a heaped tablespoon of mixture per rösti, flattening gently with a spatula in the pan.
04 - Fry rösti 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.
05 - Mix Greek yogurt, harissa paste, lemon juice, and salt in a small bowl. Adjust seasoning to taste for desired heat and tanginess.
06 - 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.
07 - Serve rösti topped with a dollop of harissa yogurt and a fried egg. Garnish with extra parsley and lemon wedges.

# Expert Advice:

01 -
  • It uses humble, affordable ingredients and turns them into something restaurant-worthy without any fuss.
  • The contrast between crispy edges, creamy yogurt, and molten yolk creates the kind of texture symphony that keeps you coming back for more.
  • You can prep the rösti mix ahead and fry them fresh whenever hunger strikes, making it flexible for lazy brunches or quick dinners.
02 -
  • If you skip squeezing out the liquid from the grated vegetables, your rösti will steam instead of crisp and turn out soggy and disappointing.
  • Don't flip the rösti too early—wait until the edges look golden and set, or they'll break apart in the pan and ruin your confidence.
  • Taste your harissa yogurt before serving because harissa pastes vary wildly in heat, and you can always add more but can't take it back.
03 -
  • Use a box grater instead of a food processor for a better texture—hand-grated vegetables release less moisture and fry up crispier.
  • Keep your finished rösti warm in a low oven while you fry the rest, so everyone eats hot food at the same time.
  • If your harissa paste is very thick, thin it with a teaspoon of water before mixing it into the yogurt for easier swirling and a more even distribution of heat.
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