Celeriac Rösti with Harissa Yogurt (Printer-Friendly)

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

# What You Need:

→ Rösti

01 - 1.1 lb celeriac, peeled and coarsely grated
02 - 0.44 lb potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp plain flour
06 - 1 large egg
07 - 1 tsp salt
08 - 0.5 tsp black pepper
09 - 3 tbsp olive oil for frying

→ Harissa Yogurt

10 - 0.88 cup Greek yogurt
11 - 1.5 tbsp harissa paste
12 - 1 tsp lemon juice
13 - Salt to taste

→ Fried Eggs

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

→ To Serve

17 - Extra parsley, chopped
18 - Lemon wedges

# How To Make It:

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

# Expert Advice:

01 -
  • The celeriac brings an earthy, slightly sweet flavor that makes these rösti feel lighter and more interesting than plain potato cakes.
  • That hit of harissa yogurt cuts through the richness and wakes up every bite with tangy heat.
  • It comes together in under an hour but looks and tastes like you put in way more effort, perfect for impressing brunch guests.
  • You can make the rösti ahead and reheat them in a hot oven while you fry the eggs, so nothing gets stressful.
02 -
  • If you skip squeezing out the liquid, your rösti will steam instead of crisp and you'll end up with sad, floppy pancakes instead of golden lacy rounds.
  • Don't overcrowd the pan or they won't brown properly, fry them in batches and be patient, it's worth it.
  • The harissa yogurt can be made a day ahead and actually tastes better after the flavors have had time to meld in the fridge.
03 -
  • Use a box grater with the large holes for the best texture, food processors can make the shreds too fine and mushy.
  • If your rösti are browning too fast but still feel soft inside, lower the heat slightly and give them an extra minute per side.
  • Always taste your harissa yogurt before serving, some harissa pastes are much spicier than others and you might need to dial it back with extra yogurt or lemon.
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