Celeriac Rösti with Harissa Yogurt

There was a Sunday last winter when the farmers market had these massive, knobby celeriac roots piled high, and I grabbed one on a whim without any real plan. I'd been craving something crispy and comforting but lighter than regular hash browns, and suddenly it clicked: why not grate it like potato and pan-fry it into golden rounds? The first batch came out so lacy and caramelized at the edges that I stood at the stove eating them straight from the pan. When I topped them with a smear of spicy harissa yogurt and a runny yolk, it felt like I'd stumbled onto something I'd want to make every weekend.

I made these for a few friends one Saturday morning after a long hike, and the kitchen smelled like caramelized onions and fresh parsley. Everyone was starving, and watching them crack into those yolks and let them run into the yogurt was one of those quiet, happy moments where no one talked for a solid minute. One friend asked for the recipe before she even finished her plate. It's become my go-to whenever I want something hearty but not heavy, something that feels like a treat without the guilt.

Ingredients

• Celeriac: This gnarly root vegetable turns sweet and nutty when grated and fried, and it crisps up beautifully without getting too starchy or dense.
• Potatoes: Just enough to bind the rösti and give them that familiar comforting texture, but the celeriac is really the star here.
• Onion: Grating it fine means it melts into the mixture and adds a subtle sweetness that caramelizes as the rösti cook.
• Fresh parsley: Brightens everything up and adds little flecks of green that make each bite taste fresher and more vibrant.
• Plain flour: Acts as a light binder to hold the shreds together, and you can swap it for gluten-free flour without any loss of texture.
• Egg: Helps everything stick and creates structure so the rösti don't fall apart when you flip them.
• Olive oil: For frying, it gives a fruity richness and helps achieve that crispy, golden crust on both sides.
• Greek yogurt: Thick and tangy, it cools down the harissa and adds creamy contrast to the crispy rösti.
• Harissa paste: Brings smoky, spicy depth that transforms plain yogurt into something you'll want to spoon over everything.
• Lemon juice: A squeeze brightens the yogurt and balances the heat, making the whole dish taste livelier.
• Eggs for frying: A runny yolk is non-negotiable here, it becomes the sauce that ties the whole plate together.
• Butter or olive oil for eggs: I like butter for richness, but olive oil keeps it lighter and works just as well.

Instructions

Squeeze out the moisture:

Place the grated celeriac and potato in a clean kitchen towel and twist it hard over the sink until barely any liquid drips out. This step is everything, it's what makes the rösti crispy instead of soggy.

Mix the rösti base:

In a large bowl, toss together the squeezed vegetables, grated onion, parsley, flour, egg, salt, and pepper until everything is evenly coated and sticky. It should hold together when you press a handful.

Fry the rösti:

Heat 1½ tablespoons of olive oil in a non-stick pan over medium heat, then drop heaped spoonfuls of the mixture into the pan and flatten them gently with the back of the spoon. Fry for 4 to 5 minutes per side until they're deeply golden and crisp, adding more oil between batches as needed.

Keep them warm:

Transfer the finished rösti to a paper towel-lined plate and keep them in a low oven while you finish the rest. This way, everyone eats hot, crispy rounds at the same time.

Make the harissa yogurt:

Stir together the Greek yogurt, harissa paste, lemon juice, and a pinch of salt in a small bowl, tasting and adjusting the heat and tang to your liking. It should be creamy, spicy, and just a little tart.

Fry the eggs:

Heat butter or oil in a clean pan over medium heat, crack in the eggs, and fry them until the whites are set but the yolks are still runny. Season with salt and pepper right in the pan.

Serve:

Place a couple of rösti on each plate, add a generous dollop of harissa yogurt, top with a fried egg, and scatter over extra parsley and a lemon wedge on the side. Break the yolk and let it run into everything.

Save

I remember plating these for my mom one morning and she looked at me like I'd turned into a real cook. She's the one who taught me to always squeeze the moisture out of grated potatoes, and seeing her nod approvingly as she bit into a crispy edge made me feel like I'd finally learned something worth passing on. These rösti have become my proof that simple vegetables, when treated right, can be the most satisfying thing on the table.

Make It Your Own

If you want extra crunch, stir a tablespoon of cornmeal into the rösti mixture before frying, it adds a bit of texture and a subtle corn sweetness. You can also swap the harissa for sriracha or another chili paste if that's what you have on hand, just adjust the amount to your heat tolerance. For a sweeter spin, try using half sweet potato instead of regular potato, it caramelizes beautifully and plays nicely with the celeriac's earthiness.

Serving Suggestions

These rösti are filling enough to be a main dish for brunch, but they also work as a side alongside roasted chicken or grilled fish. I love serving them with a simple green salad dressed in lemon and olive oil to cut through the richness. On lazy Sundays, I'll make a big batch and keep them warm in the oven while people wander into the kitchen and help themselves, it's the kind of dish that invites lingering and second helpings.

Storage and Reheating

Leftover rösti can be stored in an airtight container in the fridge for up to two days, though they're always best fresh. To reheat, spread them on a baking sheet and pop them in a hot oven at 200°C for about 8 minutes until they crisp up again, don't microwave them or they'll turn soggy. The harissa yogurt keeps well for up to three days and gets even more flavorful as it sits.

• Fry the eggs fresh each time, they don't reheat well and a runny yolk is half the magic of this dish.
• If you're meal prepping, you can grate and mix the rösti base the night before and keep it covered in the fridge.
• These also freeze surprisingly well, just reheat from frozen in a hot oven until crispy and heated through.

Save

These celeriac rösti have become one of those recipes I turn to when I want to feel like I'm taking care of myself and whoever I'm feeding. There's something deeply satisfying about turning a humble root vegetable into something this crispy, flavorful, and beautiful.

Recipe FAQs

→ Can I make the rösti ahead of time?

Yes, you can prepare the rösti mixture up to 4 hours ahead and store it covered in the refrigerator. Fry them just before serving for the best crispy texture.

→ What can I substitute for celeriac?

You can use all potatoes, sweet potatoes, or parsnips instead of celeriac. Each will bring a slightly different flavor but work well in this dish.

→ How do I prevent the rösti from falling apart?

The key is squeezing out as much liquid as possible from the grated vegetables and ensuring the egg and flour bind the mixture well. Don't flip them too early—let them form a golden crust first.

→ Can I bake the rösti instead of frying?

Yes, brush them with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. They won't be quite as crispy as pan-fried but still delicious.

→ What other toppings work well with this dish?

Try smoked salmon and dill, sautéed mushrooms, crispy bacon, or a simple herb salad. Avocado and cherry tomatoes also make excellent additions.

→ How spicy is the harissa yogurt?

Harissa paste varies in heat level by brand. Start with 1 tablespoon and adjust to your preference. The yogurt mellows the spice significantly, creating a balanced flavor.