Save The first celeriac I ever bought sat in my fridge for a week because I had no idea what to do with it. It looked like something unearthed from a medieval garden, knobby and strange. Then a friend mentioned rösti, and suddenly that odd root made sense. I grated it alongside a potato, fried it until the edges crisped, and watched it transform into something I actually craved again the next morning.
I made these for my sister one rainy Saturday when she showed up unannounced. She stood in the kitchen, coffee in hand, watching me flip the rösti until they were golden and crackling. When I slid the fried egg on top and drizzled the harissa yogurt, she looked at me like Id just pulled off something impressive. We ate them standing at the counter, yolks breaking over the crispy edges, and she asked for the recipe before she even finished her plate.
Ingredients
- Celeriac: This knobby root brings a mild, celery-like flavor that crisps beautifully when fried, adding depth without overpowering the dish.
- Potatoes: They bind the rösti together and add familiar starchiness, balancing the celeriac with a comforting texture.
- Onion: Finely grated onion melts into the mixture, lending sweetness and a hint of sharpness that blooms as it fries.
- Fresh parsley: Chopped parsley brightens the whole thing with a grassy freshness that cuts through the oil.
- Plain flour: Just enough to hold the shreds together without making the rösti heavy or doughy.
- Egg: Acts as the glue, ensuring each rösti stays intact when you flip it in the pan.
- Olive oil: Frying in olive oil gives a crisp crust with a slightly fruity finish that butter alone cant achieve.
- Greek yogurt: Thick and tangy, it cools down the harissa and adds creamy richness to each bite.
- Harissa paste: This North African chili paste brings smoky heat and complexity, turning plain yogurt into something bold.
- Lemon juice: A squeeze of lemon wakes up the yogurt and balances the fat from the fried egg.
- Eggs for frying: The runny yolk is the sauce, pooling into the crispy edges and tying everything together.
- Butter or olive oil for eggs: Butter makes the whites lacy and golden, while olive oil keeps things lighter.
Instructions
- Squeeze out the moisture:
- Place grated celeriac and potato in a clean towel and twist hard until no more liquid drips out. This step is what makes the rösti crisp instead of soggy.
- Mix the rösti base:
- In a large bowl, combine celeriac, potato, onion, parsley, flour, egg, salt, and pepper, stirring until everything clings together. The mixture should feel slightly wet but hold its shape when pressed.
- Fry the rösti:
- Heat olive oil in a non-stick pan over medium heat, then scoop heaped tablespoons of mixture into the pan, flattening each gently. Fry for 4 to 5 minutes per side until golden and crisp, working in batches and adding more oil as needed.
- Keep them warm:
- Transfer finished rösti to a paper towel-lined plate and keep warm in a low oven while you fry the rest. This way, everyone eats hot, crispy rounds at the same time.
- Make the harissa yogurt:
- In a small bowl, mix Greek yogurt, harissa paste, lemon juice, and a pinch of salt. Taste and adjust the heat or tang to your liking.
- Fry the eggs:
- Heat butter or oil in a clean pan over medium heat, crack in the eggs, and fry until the whites are set but the yolks are still runny. Season with salt and pepper.
- Assemble and serve:
- Place rösti on plates, dollop harissa yogurt on top, and crown each with a fried egg. Garnish with extra parsley and lemon wedges.
Save There was a morning when I made these for myself after a long week, no guests, no pressure. I stood at the stove, flipping each rösti with care, and realized how much I enjoyed the rhythm of it. The sizzle, the smell of onion browning, the way the yolk broke and pooled into the yogurt. It wasnt just breakfast, it was a small act of looking after myself that felt surprisingly satisfying.
Storing and Reheating
Leftover rösti keep in the fridge for up to two days, but they lose their crispness once cooled. To bring them back to life, reheat them in a hot oven or frying pan with a little oil, not the microwave. The harissa yogurt stays fresh in a sealed container for three days and actually tastes better the next day once the flavors meld. You can make the rösti mixture ahead and store it in the fridge overnight, just give it a quick stir before frying.
Swaps and Variations
Sweet potatoes work beautifully in place of regular potatoes if you want a hint of sweetness and a more vibrant color. For a vegan version, skip the egg in the mixture and use a flax egg, then top with avocado instead of fried eggs. If harissa feels too spicy, try mixing the yogurt with smoked paprika and a touch of honey for a milder kick. I once added grated carrot to the rösti mix when I had some to use up, and it added a subtle sweetness that surprised me in the best way.
Serving Suggestions
These rösti make a complete meal on their own, but theyre even better alongside a crisp green salad dressed with lemon and olive oil. If youre serving them for brunch, set out extra harissa yogurt, some sliced avocado, and maybe a handful of toasted seeds for crunch. They also pair well with smoked salmon or sautéed greens if you want to turn them into something more substantial.
- Add a handful of crumbled feta to the yogurt for extra tang and creaminess.
- Serve with a side of sautéed spinach or kale for a nutritious boost.
- Drizzle a little extra virgin olive oil over the top just before serving for richness.
Save This dish has become my go-to when I want something that feels special without spending hours in the kitchen. Its the kind of recipe that makes you look forward to breakfast, and honestly, thats worth every bit of grating and flipping.
Recipe Help & Answers
- → Can I prepare the rösti mixture in advance?
Yes, you can prepare the mixture up to 2 hours ahead. Keep it covered in the refrigerator and squeeze out any excess liquid again before frying to ensure maximum crispiness.
- → How do I prevent the rösti from falling apart?
The key is removing as much moisture as possible from the grated vegetables and ensuring the egg and flour bind the mixture well. Avoid flipping too early—let them cook undisturbed for 4-5 minutes per side.
- → What can I substitute for celeriac?
You can use all potatoes, sweet potatoes, or parsnips instead of celeriac. Each will give a slightly different flavor, but the cooking method remains the same.
- → Is there a dairy-free alternative to Greek yogurt?
Yes, coconut yogurt or cashew-based yogurt work well as dairy-free alternatives. Choose an unsweetened, thick variety for the best texture and flavor balance with the harissa.
- → Can I bake the rösti instead of frying?
Yes, brush both sides with oil and bake at 200°C (400°F) for 15-20 minutes per side on a parchment-lined baking sheet. They won't be quite as crispy but will be lower in fat.
- → How spicy is harissa paste?
Harissa has a moderate heat level, but intensity varies by brand. Start with 1 tablespoon mixed into the yogurt and adjust to your taste preference. You can always add more for extra kick.