Celeriac Rösti with Harissa Yogurt (Printable)

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

# What You Need:

→ Rösti

01 - 1.1 lb celeriac, peeled and coarsely grated
02 - 7 oz potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp all-purpose flour
06 - 1 large egg
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - 3 tbsp olive oil for frying

→ Harissa Yogurt

10 - 7 oz Greek yogurt
11 - 1½ tbsp harissa paste
12 - 1 tsp fresh lemon juice
13 - Salt to taste

→ Fried Eggs

14 - 4 large eggs
15 - 1 tbsp butter or olive oil
16 - Salt and pepper to taste

→ To Serve

17 - Fresh parsley, chopped
18 - Lemon wedges

# How to Make It:

01 - Place grated celeriac and potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture.
02 - In a large bowl, combine drained celeriac, potatoes, grated onion, chopped parsley, flour, egg, salt, and pepper. Mix thoroughly until well incorporated.
03 - Heat 1½ tbsp olive oil in a large non-stick frying pan over medium heat. Scoop a heaped tablespoon of mixture per rösti, gently flatten in the pan, and fry in batches for 4-5 minutes per side until golden and crisp. Add additional oil as needed between batches.
04 - Transfer cooked rösti to a paper towel-lined plate and keep warm in a low oven until all patties are completed.
05 - In a small bowl, combine Greek yogurt, harissa paste, lemon juice, and salt. Whisk until smooth and adjust seasoning to preference.
06 - In a clean pan, heat butter or oil over medium heat. Crack in eggs and fry to desired doneness. Season with salt and pepper.
07 - Top warm rösti with a generous dollop of harissa yogurt and a fried egg. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The celeriac adds a subtle, earthy sweetness that regular hash browns just cant match.
  • Harissa yogurt cuts through the richness with tangy heat, making every bite balanced and bright.
  • Its fancy enough for brunch guests but easy enough to pull off on a quiet Sunday.
  • You can prep the rösti mixture the night before and fry them fresh in the morning.
02 -
  • If you skip squeezing out the liquid, your rösti will steam instead of crisp and fall apart in the pan.
  • Medium heat is crucial, too high and the outside burns before the inside cooks, too low and they turn greasy.
  • Dont crowd the pan or the temperature drops and you lose that golden crust.
03 -
  • Use the coarse side of a box grater for the celeriac and potato to get the right texture, fine grating makes them mushy.
  • Let the oil heat properly before adding the mixture, a sizzle when it hits the pan means youre on track for crispy edges.
  • If the mixture feels too wet even after squeezing, stir in an extra tablespoon of flour to help it hold together.
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