Celeriac Rösti with Harissa Yogurt (Print Version)

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

# What You'll Need:

→ Rösti

01 - 1 lb 2 oz celeriac, peeled and coarsely grated
02 - 7 oz 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 oz 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 pepper to taste

→ To Serve

17 - Fresh parsley, chopped for garnish
18 - Lemon wedges

# Cooking Steps:

01 - Place grated celeriac and potato in a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This ensures maximum crispness in the rösti.
02 - In a large mixing bowl, combine squeezed celeriac, potato, grated onion, parsley, flour, egg, salt, and pepper. Mix thoroughly until all components are evenly distributed and binding.
03 - Heat 1½ tablespoons olive oil in a large non-stick frying pan over medium heat until shimmering and ready for frying.
04 - Using a heaped tablespoon, scoop the mixture into the pan and gently flatten each portion into a thin patty. Fry in batches for 4–5 minutes per side until golden brown and crispy, adding additional oil as needed between batches.
05 - Transfer fried rösti to a paper towel-lined plate. Keep warm while completing remaining batches.
06 - In a small bowl, whisk together Greek yogurt, harissa paste, lemon juice, and salt until fully incorporated. Adjust seasoning to personal preference.
07 - In a clean pan, heat butter or oil over medium heat. Crack eggs directly into the pan and fry to desired doneness. Season with salt and pepper.
08 - Arrange rösti on serving plates. Top each with a generous dollop of harissa yogurt and position a fried egg on top. Garnish with fresh parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The celeriac adds a nutty, slightly sweet flavor that makes these rösti feel more interesting than regular hash browns.
  • Harissa yogurt brings a smoky heat that cuts through the richness of the fried egg without overpowering anything.
  • You can prep the rösti mixture ahead and fry them just before serving, which makes brunch hosting so much easier.
  • It's naturally gluten-free if you swap in the right flour, and still holds together perfectly.
02 -
  • If you skip squeezing out the moisture, the rösti will steam instead of fry and turn out limp and pale instead of crispy.
  • Don't overcrowd the pan or the temperature will drop and the rösti won't develop that golden crust you're after.
  • Taste the harissa yogurt before serving because some harissa pastes are much spicier than others, and you might need to dial it back with more yogurt or lemon.
03 -
  • Use a box grater instead of a food processor if you want more control over the texture, the hand-grated vegetables hold together better and crisp up more evenly.
  • Keep the cooked rösti warm in a low oven while you fry the eggs so everything comes to the table hot at the same time.
  • If the mixture feels too wet even after squeezing, stir in an extra tablespoon of flour to help it bind.
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