Celeriac Rösti with Harissa Yogurt (Printable)

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

# What You 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 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 fresh lemon juice
13 - Salt to taste

→ Fried Eggs

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

→ Garnish and Serving

17 - Fresh parsley, chopped
18 - Lemon wedges

# Directions:

01 - Place grated celeriac and potato in a clean kitchen towel and squeeze out as much liquid as possible to prevent sogginess.
02 - In a large mixing bowl, combine the dried celeriac, potato, grated onion, parsley, flour, egg, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
03 - Heat 1½ tablespoons olive oil in a large non-stick frying pan over medium heat. Scoop heaped tablespoons of mixture and gently flatten each into a patty in the pan. Fry in batches for 4 to 5 minutes per side until golden and crispy. Transfer to a paper towel-lined plate, adding additional oil between batches as needed. Keep cooked rösti warm.
04 - In a small bowl, combine Greek yogurt, harissa paste, lemon juice, and salt. Stir until well blended and adjust seasoning to personal preference.
05 - In a clean pan, heat butter or oil over medium heat. Crack eggs into the pan and fry until desired doneness is achieved. Season with salt and pepper.
06 - Arrange rösti patties on serving plates. Top each with a generous dollop of harissa yogurt and a fried egg. Garnish with fresh chopped parsley and serve with lemon wedges on the side.

# Expert Hints:

01 -
  • The celeriac adds an earthy sweetness that makes these rösti feel more elegant than ordinary hash browns.
  • Harissa yogurt brings a smoky heat that cuts through the richness of the fried egg in the most satisfying way.
  • Everything comes together in under an hour, but it looks and tastes like you spent all morning in the kitchen.
  • It works equally well as a lazy weekend brunch or a quick weeknight dinner when you want something warm and filling.
02 -
  • If you don't squeeze out enough liquid, the rösti will steam instead of crisp, turning soft and sad in the pan.
  • Don't crowd the pan or flip too early, patience is what gives you that golden, lacey crust that makes these worth the effort.
  • Taste the harissa yogurt before serving, some pastes are fierier than others and you can always add more but you can't take it back.
03 -
  • Use a non-stick or well-seasoned cast iron pan to prevent sticking, and resist the urge to move the rösti around too much once they hit the heat.
  • If your rösti are browning too fast but still raw inside, lower the heat slightly and give them a bit more time, slow and steady wins the crispy race.
  • Grate the onion last and mix it in quickly so it doesn't oxidize and turn bitter while you're prepping everything else.
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