Save to Pins The smell of celeriac browning in olive oil is earthy and faintly sweet, nothing like the sharp bite you expect when you first peel it. I started making these rösti on a Sunday morning when I had half a celeriac left over from a soup experiment and no idea what to do with it. The grated root crisped up beautifully in the pan, better than potato alone ever did. That first batch was uneven and a little pale, but the texture was so good I kept flipping them until they turned golden. Now it's my favorite way to use up winter vegetables that sit too long in the crisper drawer.
I made these for friends who came over expecting something simple, maybe toast and jam. When I set down plates with crispy rösti, bright red yogurt, and runny yolks, the table went quiet for a moment before everyone dug in. One friend scraped her plate clean and asked if I'd been holding out on her. I laughed because the recipe had only come together the week before. It felt good to serve something that looked fancy but came from leftovers and a little curiosity.
Ingredients
- Celeriac: This knobby root vegetable has a mild celery flavor and gets wonderfully crisp when fried, adding texture and a subtle sweetness that balances the spice.
- Potatoes: They bind the rösti together and add starch, which helps create that golden crust you want on the outside.
- Onion: Grated finely, it melts into the mixture and gives a gentle sharpness that deepens the overall flavor.
- Fresh parsley: Chopped parsley adds a bright, grassy note that keeps the rösti from feeling too heavy.
- Plain flour: Just a little helps hold everything together without making the rösti gummy or dense.
- Egg: It acts as the glue that keeps the grated vegetables from falling apart in the pan.
- Olive oil: Use enough to coat the bottom of the pan so the rösti fry evenly and develop a crisp, golden edge.
- Greek yogurt: Thick and tangy, it cools down the harissa and adds creaminess to every bite.
- Harissa paste: This North African chili paste brings smoky heat and a complex spice blend that makes the dish feel vibrant.
- Lemon juice: A squeeze brightens the yogurt and cuts through the richness of the egg yolk.
- Butter or olive oil for eggs: Either works, but butter gives the eggs a richer flavor and slightly lacy edges.
- Eggs for frying: The runny yolk becomes a sauce that soaks into the rösti and mingles with the harissa yogurt.
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 as much liquid as you can. This step is essential because too much water will make the rösti soggy and prevent them from crisping up properly.
- Mix the rösti base:
- In a large bowl, combine the squeezed vegetables with grated onion, chopped parsley, flour, egg, salt, and pepper, stirring until everything is evenly distributed. The mixture should hold together when you press a handful gently in your palm.
- Fry the rösti:
- Heat half the olive oil in a non-stick pan over medium heat, then scoop heaped tablespoons of the mixture into the pan and flatten them gently with the back of a spoon. Fry each rösti for 4 to 5 minutes per side until deeply golden and crisp, then transfer to a paper towel-lined plate and keep warm while you cook the rest.
- Make the harissa yogurt:
- In a small bowl, stir together Greek yogurt, harissa paste, lemon juice, and a pinch of salt until smooth. Taste and adjust the heat or salt to your liking.
- Fry the eggs:
- Heat butter or oil in a clean pan over medium heat, crack in the eggs, and cook until the whites are set but the yolks are still runny. Season with salt and pepper while they cook.
- Plate and serve:
- Arrange the warm rösti on plates, top each with a dollop of harissa yogurt and a fried egg, then garnish with extra parsley and lemon wedges. Serve immediately while everything is hot and crisp.
Save to Pins 
Save to Pins The first time I served these at brunch, my sister asked for the recipe before she even finished eating. She's not usually one to ask for recipes, so I knew I'd made something worth repeating. We sat there with our forks scraping the last bits of yogurt and yolk off our plates, talking about how good celeriac is when you stop treating it like an afterthought. It's one of those meals that feels special enough for company but easy enough to make on a lazy weekend morning when you just want something satisfying.
Making the Rösti Extra Crispy
The key to truly crispy rösti is making sure your pan is hot enough before you add the mixture, and using enough oil to coat the bottom evenly. I learned this after a few batches came out pale and soft, and I realized I was being too cautious with the heat. Medium heat is your friend here, not low. Let the oil shimmer before you scoop in the mixture, and resist the urge to flip too early. When the edges start to turn golden and the rösti releases easily from the pan, that's when you know it's ready. If it sticks, give it another minute.
Adjusting the Harissa Heat
Harissa paste varies wildly depending on the brand, and I've been caught off guard more than once by a paste that was way spicier than I expected. Start with a tablespoon and taste before adding more, especially if you're serving people who aren't used to heat. You can always stir in a bit of honey or extra lemon juice to mellow it out without losing the smoky, complex flavor. I keep a jar of mild harissa for weekday cooking and a hotter one for when I want more kick. It's worth having both on hand so you can adjust on the fly.
Serving Suggestions and Variations
These rösti are filling enough to be the main event, but they also work beautifully alongside a simple green salad dressed with lemon and olive oil. I've served them with roasted tomatoes on the side, and the acidity from the tomatoes plays nicely with the yogurt. If you want to make this heartier, add some crumbled feta or goat cheese on top, or serve it with smoked salmon for a fancier brunch spread. You can also swap the celeriac for parsnips or sweet potato if you want to experiment with different flavors.
- Try adding a tablespoon of cornmeal to the rösti mixture for extra crunch and texture.
- Substitute sriracha or another chili paste if you don't have harissa on hand.
- Make the rösti mixture the night before and store it in the fridge so you can fry them fresh in the morning.
Save to Pins 
Save to Pins This recipe has become one of those dishes I make when I want to feel like I'm treating myself without spending all morning in the kitchen. It's comforting, a little fancy, and always satisfying.
Questions & Answers
- → Can I prepare the rösti mixture in advance?
Yes, you can grate and mix the vegetables up to 2 hours ahead. Keep the mixture refrigerated and squeeze out excess moisture again before frying for the crispiest results.
- → What can I substitute for celeriac?
You can use additional potatoes, sweet potatoes, or parsnips. Keep in mind that each vegetable will slightly alter the flavor profile and texture of the rösti.
- → How do I make the rösti extra crispy?
The key is removing as much moisture as possible from the grated vegetables. Squeeze thoroughly in a clean towel, and ensure your pan is hot enough before adding the mixture. Don't overcrowd the pan.
- → Can I make this dish vegan?
Yes, replace the egg in the rösti mixture with a flax egg, use dairy-free yogurt for the harissa sauce, and omit the fried eggs or use a vegan egg alternative.
- → How spicy is the harissa yogurt?
The spice level depends on your harissa paste. Start with 1 tablespoon and add more to taste. The Greek yogurt helps mellow the heat while maintaining the bold flavor.
- → Can I bake the rösti instead of frying?
Yes, brush rösti with oil and bake at 200°C (400°F) for 15-20 minutes per side until golden and crispy. Baking uses less oil but may result in a slightly different texture.