Celeriac Rösti with Harissa Yogurt (Printable)

Crispy celeriac rösti with spicy harissa yogurt and fried eggs—perfect for brunch or light supper in 45 minutes.

# What You'll Need:

→ Rösti

01 - 10.5 cups 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
06 - 1 large egg
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper
09 - 3 tablespoons olive oil for frying

→ Harissa Yogurt

10 - 7 ounces Greek yogurt
11 - 1.5 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 pepper to taste

→ Garnish and Serving

17 - Fresh parsley, chopped
18 - Lemon wedges

# Directions:

01 - Place grated celeriac and potatoes in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispy rösti.
02 - In a large mixing bowl, combine drained celeriac, potatoes, grated onion, parsley, flour, egg, salt, and black pepper. Mix thoroughly until well incorporated.
03 - Heat 1.5 tablespoons olive oil in a large non-stick frying pan over medium heat. Scoop a heaped tablespoon of mixture per rösti and gently flatten in the pan. Fry in batches for 4 to 5 minutes per side until golden and crisp, adding additional oil as needed. Transfer finished rösti to a paper towel-lined plate and keep warm.
04 - Mix Greek yogurt, harissa paste, lemon juice, and salt in a small bowl. Adjust seasoning to taste.
05 - In a clean pan, heat butter or oil over medium heat. Crack eggs into the pan and fry to your preferred doneness. Season with salt and pepper.
06 - Arrange rösti on serving plates, top each with a dollop of harissa yogurt and a fried egg. Garnish with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • Celeriac adds a nutty, delicate flavor that makes ordinary hash browns feel fancy without any fuss.
  • The harissa yogurt cools and heats at the same time, turning each bite into a little flavor adventure.
  • It comes together in under an hour and feels equally right for a lazy brunch or a quick weeknight dinner.
  • You can make the rösti ahead and reheat them in the oven while you fry the eggs.
02 -
  • If you don't squeeze the vegetables well enough, the rösti will steam instead of crisp and you'll end up with sad, floppy pancakes.
  • Don't crowd the pan, give each rösti space to breathe or they'll stick together and cook unevenly.
  • Taste the harissa yogurt before serving, some pastes are much spicier than others and you might need to add more yogurt to balance it out.
03 -
  • Use the coarse side of a box grater for the vegetables so the rösti have texture and don't turn mushy.
  • If your rösti are browning too fast, lower the heat slightly and give them more time, rushing them will leave the centers raw.
  • A cast iron skillet works even better than non-stick if you have one, it holds heat beautifully and gives an incredible crust.
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