Celeriac Rösti with Harissa Yogurt (Print Version)

Golden celeriac rösti topped with spicy harissa yogurt and perfectly fried eggs—a crispy, vibrant brunch or supper dish.

# 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 plain 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

→ Garnish

17 - Extra fresh parsley, chopped
18 - Lemon wedges

# Steps to Follow:

01 - Place grated celeriac and potato in a clean kitchen towel and squeeze out as much liquid as possible. This step is critical for achieving crispy rösti.
02 - In a large bowl, combine the squeezed celeriac, potato, grated onion, parsley, flour, egg, salt, and pepper. Mix until well combined and evenly distributed.
03 - Heat 1½ tablespoons olive oil in a large non-stick frying pan over medium heat. Using a heaped tablespoon of mixture per rösti, scoop the batter into the pan and gently flatten with the back of a spatula. Fry in batches for 4–5 minutes per side until golden and crispy. Add additional oil as needed between batches. Transfer finished rösti to a paper towel-lined plate and keep warm.
04 - In a small bowl, combine Greek yogurt, harissa paste, and lemon juice. Whisk until smooth and fully incorporated. Season with salt to taste and adjust spice level as desired.
05 - In a clean pan, heat butter or olive oil over medium heat until just shimmering. Crack in the eggs and fry to your preferred doneness. Season with salt and pepper.
06 - Arrange warm rösti on serving plates. Top each with a dollop of harissa yogurt and a fried egg. Garnish with chopped fresh parsley and serve with lemon wedges.

# Additional Tips::

01 -
  • Celeriac adds a nutty, delicate sweetness that makes these rösti taste nothing like ordinary hash browns.
  • The harissa yogurt brings just enough heat and tang to cut through the richness of the fried egg.
  • It looks impressive on a plate but comes together in under an hour, perfect for lazy weekend cooking.
  • You can make the rösti ahead and reheat them in a hot oven without losing that crispy edge.
02 -
  • If you skip squeezing out the liquid from the vegetables, the rösti will steam instead of fry and you'll end up with a soggy, pale mess.
  • Medium heat is key, too high and the outside burns before the inside cooks through, too low and they never get that golden crust.
  • Don't flip them too early, let them cook undisturbed for at least four minutes or they'll fall apart when you try to turn them.
  • The harissa yogurt can be made a day ahead and kept in the fridge, the flavors actually improve as they sit together.
03 -
  • Grate the vegetables using the coarse side of a box grater or the grating disc of a food processor, anything finer turns them to mush.
  • If you're making these for a crowd, keep the cooked rösti warm in a single layer on a baking sheet in a 150°C oven, stacking them makes them soggy.
  • The leftover harissa yogurt is fantastic as a dip for vegetables, a spread for sandwiches, or stirred into soups for extra richness and heat.
  • Day-old rösti can be reheated in a hot oven or air fryer and come back almost as crispy as when they were first made.
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