Save The smell of celeriac frying in olive oil is earthy and slightly sweet, nothing like the sharp tang of regular potatoes. I stumbled on this dish one chilly October morning when I had half a celeriac sitting in the crisper and no plan for breakfast. What started as an experiment turned into something I now crave whenever the farmers market starts stocking those knobby, intimidating roots. The golden edges, the creamy interior, the way a runny yolk breaks over the top—it all just works.
I made this for friends on a lazy Sunday and watched them go quiet after the first bite, which is always a good sign. One of them had never even heard of celeriac, and by the end of brunch, she was asking where to buy it. The combination of textures—crispy outside, tender inside, creamy yogurt, silky yolk—made everyone slow down and actually enjoy eating instead of scrolling. That morning taught me that sometimes the best dishes are the ones that make people pause.
Ingredients
- Celeriac: This gnarly root has a mild, celery-like flavor and turns wonderfully crisp when grated and fried, just make sure to peel it deeply to remove all the tough skin.
- Potatoes: They add structure and help the rösti hold together, plus a familiar starchiness that balances the earthiness of the celeriac.
- Onion: Finely grated onion brings a subtle sweetness and moisture to the mix, and frying it mellows any sharpness.
- Fresh parsley: Brightens the whole dish with a pop of green and a hint of freshness that cuts through the richness.
- Plain flour: Acts as a binder to keep the rösti from falling apart, and you can easily swap in gluten-free flour without losing texture.
- Egg: Another binder that also adds richness and helps achieve that perfect golden crust.
- Olive oil: Use a good quality one for frying, it adds flavor and helps the rösti get beautifully crisp without burning.
- Greek yogurt: Thick and tangy, it provides a cool, creamy base that balances the heat of the harissa.
- Harissa paste: This North African chili paste is smoky, spicy, and complex, start with less if youre heat-sensitive and adjust to taste.
- Lemon juice: A squeeze brightens the yogurt and keeps it from feeling too heavy.
- Butter or olive oil for eggs: Butter gives a richer flavor, olive oil keeps it lighter, either way, use enough to get crispy edges on the whites.
- Lemon wedges and extra parsley: For serving, because a little brightness and color at the end makes everything feel more complete.
Instructions
- Squeeze out the liquid:
- Place the grated celeriac and potato in a clean kitchen towel and twist it hard over the sink until barely any moisture drips out. This step is crucial, soggy vegetables mean soggy rösti, and nobody wants that.
- Mix the rösti batter:
- In a large bowl, combine the squeezed vegetables with onion, parsley, flour, egg, salt, and pepper, stirring until everything is evenly coated and sticky. The mixture should hold together when you press a handful in your palm.
- Fry the rösti:
- Heat half the olive oil in a large 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 in batches for 4 to 5 minutes per side until deeply golden and crisp, adding more oil between batches and keeping finished rösti warm on a paper towel-lined plate.
- Make the harissa yogurt:
- Stir together Greek yogurt, harissa paste, lemon juice, and a pinch of salt in a small bowl, tasting as you go. Adjust the harissa depending on how much heat you like, it should be creamy with a gentle kick.
- Fry the eggs:
- Heat butter or oil in a clean pan over medium heat and crack in the eggs, cooking them to your preferred doneness. Season with salt and pepper while theyre still sizzling.
- Assemble and serve:
- Plate the warm rösti, top each with a generous dollop of harissa yogurt and a fried egg, then scatter over extra parsley and serve with lemon wedges on the side. The yolk should break and mingle with the yogurt when you cut into it.
Pin it There was one morning when I made these for myself, no guests, no occasion, just because I wanted something warm and satisfying. I sat by the window with a plate of rösti, watching the steam rise off my coffee, and realized that cooking something this good for yourself, not just for others, is a small act of kindness worth repeating. Food like this doesnt need a reason or a celebration, it just needs to be made and enjoyed.
Getting the Texture Just Right
The secret to a truly crispy rösti is all in how you handle the moisture. After grating, I sometimes let the vegetables sit in a colander for a few minutes so gravity does some of the work before I squeeze them. If you have a salad spinner, you can even give them a spin first. The drier your base, the crispier your result, and the more satisfying that first bite will be. Dont skip the step of pressing them flat in the pan either, it maximizes contact with the hot oil and creates more surface area for browning.
Adjusting the Heat Level
Harissa can vary wildly in spiciness depending on the brand, so taste your paste before mixing it into the yogurt. I once used a new jar without testing it first and nearly set my mouth on fire. Start with a teaspoon, stir it in, taste, and build from there. If you accidentally overdo it, a little extra yogurt or a spoonful of tahini can mellow things out. You can also drizzle honey over the top for a sweet-spicy contrast that really works with the earthy vegetables.
Make-Ahead and Serving Tips
You can grate the vegetables and mix the rösti batter a few hours ahead, just keep it covered in the fridge and give it a stir before frying. The harissa yogurt also tastes better after sitting for a bit, so I usually make it first and let the flavors marry while I prep everything else. If youre feeding a crowd, keep finished rösti warm in a low oven on a baking sheet, they hold up surprisingly well and stay crisp for about 20 minutes.
- Add a tablespoon of cornmeal to the batter for an extra crunchy texture.
- Swap regular potatoes for sweet potatoes if you want a hint of sweetness.
- Serve with a simple green salad dressed in lemon and olive oil to round out the meal.
Pin it This dish has become my go-to whenever I want to feel like Ive really cooked, even on mornings when Im half awake and still in my slippers. Its proof that a few humble ingredients, treated with care, can turn into something you want to make again and again.
Frequently Asked Questions
- → Can I prepare the rösti mixture ahead of time?
Yes, you can prepare the mixture up to 2 hours in advance. Keep it refrigerated and covered, but note that excess moisture may accumulate. Squeeze out any additional liquid before frying for the crispiest results.
- → What can I substitute for celeriac?
You can use parsnips, turnips, or extra potatoes as alternatives. Sweet potatoes also work well and add a slightly sweeter flavor profile to the dish.
- → 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, use enough oil when frying, and avoid overcrowding the pan. Cook over medium heat to allow proper crisping without burning.
- → Can I make this dairy-free?
Absolutely. Replace Greek yogurt with a dairy-free alternative like coconut yogurt or cashew cream. The harissa and eggs will still provide plenty of flavor and richness to the dish.
- → How spicy is harissa paste?
Harissa has a moderate heat level, though intensity varies by brand. Start with 1 tablespoon and adjust to taste. You can balance the spice with extra yogurt or add more for those who prefer bolder heat.
- → Can I bake the rösti instead of frying?
Yes, brush both sides 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 versions but will still be delicious and slightly lighter.