Save My kitchen smelled like earth and onions the first morning I grated a whole celeriac for rösti. I'd bought it on impulse at the farmers market, drawn to its gnarled, alien look, but had no real plan until I remembered my grandmother's potato pancakes. The celeriac gave them a nutty, almost sweet depth I hadn't expected. When I cracked an egg on top and watched the yolk bleed into the crispy edges, I knew I'd stumbled onto something worth repeating.
I made this for friends on a cold Sunday in March, and we sat around the table with seconds and thirds, mopping up every smear of yogurt with torn bits of rösti. Someone said it tasted like comfort food that had traveled somewhere interesting and come back better. We laughed, but it stuck with me because it's true. This dish feels both familiar and unexpected, like catching up with an old friend who's full of new stories.
Ingredients
- Celeriac: This knobby root vegetable is the star here, offering a subtle celery flavor and nutty sweetness that crisps up beautifully when fried.
- Potatoes: They bind the rösti together and add that classic starchy comfort we all crave in a good pancake.
- Onion: Finely grated onion brings a quiet sharpness that balances the earthiness of the celeriac without overwhelming it.
- Fresh parsley: A handful of chopped parsley adds brightness and a hint of green that makes the whole dish feel alive.
- Plain flour: Just enough to hold everything together without making the rösti heavy or doughy.
- Egg: Acts as the binder, giving structure to the mixture so it doesn't fall apart in the pan.
- Salt and black pepper: Essential for drawing out moisture and seasoning every bite from the inside out.
- Olive oil: For frying, it gives a fruity richness and helps achieve that golden, crispy crust.
- Greek yogurt: Thick and tangy, it's the perfect creamy base for the harissa to shine through.
- Harissa paste: Smoky, spicy, and complex, it transforms plain yogurt into something you'll want to put on everything.
- Lemon juice: A squeeze brightens the yogurt and balances the heat of the harissa with a touch of acidity.
- Butter or olive oil for eggs: I prefer butter for its richness, but olive oil works beautifully if you want to keep it lighter.
- Extra parsley and lemon wedges: For serving, they add a fresh finish and a pop of color that makes the plate look as good as it tastes.
Instructions
- Squeeze out the moisture:
- Place the grated celeriac and potato in a clean kitchen towel and twist it tightly over the sink, wringing out every drop of liquid you can. This step is crucial for crispy rösti, so don't rush it.
- Mix the rösti batter:
- In a large bowl, combine the squeezed vegetables with onion, parsley, flour, egg, salt, and pepper, mixing until everything is evenly distributed. The mixture should hold together when pressed but still feel light and shaggy.
- Fry the rösti:
- Heat olive oil in a non-stick pan over medium heat, then scoop heaped tablespoons of the mixture into the pan, flattening each one gently with the back of a spoon. Fry for 4 to 5 minutes per side until deeply golden and crisp, working in batches and adding more oil as needed.
- Keep them warm:
- Transfer the finished rösti to a plate lined with paper towels to drain, then keep them warm in a low oven while you finish the rest.
- Make the harissa yogurt:
- In a small bowl, stir together 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.
- Serve:
- Plate the rösti, top each with a generous dollop of harissa yogurt and a fried egg, then scatter with fresh parsley and serve with lemon wedges on the side.
Save I remember the quiet satisfaction of watching the edges of the rösti turn golden and lacy in the pan, the smell of browning onions filling the kitchen. My partner wandered in, drawn by the sound of sizzling oil, and we ended up eating straight from the stove, standing at the counter with forks and napkins. It wasn't fancy, but it felt like the kind of meal that turns an ordinary morning into something you remember.
How to Choose and Prepare Celeriac
Celeriac can look intimidating with its rough, knobby skin, but once you peel away the outer layer, you'll find pale, creamy flesh that's easy to work with. Look for firm, heavy roots without soft spots, and don't worry if they're a bit dirty, that's normal. I like to use a sharp knife to slice off the top and bottom, then stand it upright and cut away the skin in downward strokes, following the curve of the root. Once it's peeled, you can grate it on the coarse side of a box grater or pulse it in a food processor for speed.
Making Rösti Ahead of Time
You can grate the vegetables and mix everything together a few hours ahead, but wait to fry them until just before serving or they'll lose their crispness. If you need to prep even further in advance, fry the rösti fully, let them cool, and store them in the fridge for up to two days. Reheat them in a hot oven or a dry skillet to bring back the crunch, and they'll taste almost as good as fresh. The harissa yogurt also keeps well in the fridge for up to three days, so you can make a batch and use it on everything from grilled vegetables to leftover roast chicken.
Serving Suggestions and Variations
This dish is endlessly adaptable depending on what you have on hand or what sounds good. I've served it with smoked salmon and dill for a fancier brunch, or with sautéed greens and a drizzle of tahini for a lighter, more Middle Eastern feel. Sometimes I skip the egg entirely and pile the rösti high with roasted vegetables and a sprinkle of feta. The harissa yogurt is a game changer, but if you don't have it, try sour cream with lemon and chives, or even a simple garlic aioli.
- Add a tablespoon of cornmeal to the rösti mixture for extra crunch and a subtle sweetness.
- Swap the harissa for sriracha or chili crisp if you want a different kind of heat.
- Serve with a crisp green salad dressed in lemon vinaigrette to balance the richness of the eggs and yogurt.
Save There's something about the combination of crispy edges, creamy yogurt, and a runny yolk that makes this dish feel like a small celebration every time I make it. I hope it brings you the same kind of simple, delicious joy it's brought to my kitchen.
Recipe FAQs
- → Can I prepare the rösti mixture ahead of time?
Yes, you can prepare the mixture up to 2 hours in advance. Keep it refrigerated and squeeze out any excess liquid again before frying, as the vegetables will continue to release moisture.
- → How do I prevent the rösti from falling apart while cooking?
The key is to squeeze out as much liquid as possible from the grated vegetables and ensure the egg and flour are well mixed throughout. Use medium heat and don't flip too early—wait until the bottom is golden and crispy.
- → Can I make this dairy-free?
Absolutely. Replace the Greek yogurt with coconut yogurt or cashew cream, and use olive oil instead of butter for frying the eggs. The harissa will still provide plenty of flavor.
- → What can I serve alongside this dish?
A fresh green salad with lemon vinaigrette pairs beautifully, or try roasted cherry tomatoes, sautéed spinach, or avocado slices for added nutrition and color.
- → How spicy is the harissa yogurt?
Harissa has a moderate heat level, but it varies by brand. Start with 1 tablespoon and add more to taste. The yogurt mellows the spice, creating a balanced, flavorful topping.
- → 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 until golden and crispy. They won't be quite as crispy as pan-fried, but still delicious.