Celeriac Rösti with Harissa Yogurt (Print Version)

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

# What You'll Need:

→ Rösti

01 - 1.1 pounds celeriac, peeled and coarsely grated
02 - 7 ounces potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tablespoons fresh parsley, finely chopped
05 - 2 tablespoons plain 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 ounces Greek yogurt
11 - 1½ tablespoons harissa paste
12 - 1 teaspoon 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 - 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 crispness.
02 - In a large bowl, combine celeriac, potato, onion, parsley, flour, egg, salt, and pepper. Mix until well combined.
03 - Heat 1½ tablespoons olive oil in a large non-stick frying pan over medium heat. Scoop a heaped tablespoon of mixture per rösti and flatten gently in the pan.
04 - Fry rösti in batches for 4 to 5 minutes per side until golden and crisp, adding more 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 your desired doneness. Season with salt and pepper.
07 - Serve rösti topped with a dollop of harissa yogurt and a fried egg. Garnish with extra parsley and lemon wedges.

# Additional Tips::

01 -
  • It transforms humble root vegetables into something crispy, indulgent, and totally crave-worthy.
  • The harissa yogurt adds a smoky heat that cuts through the richness of the fried egg beautifully.
  • You can prep the rösti mixture ahead and fry them just before serving, making brunch hosting so much easier.
  • Its naturally gluten-free if you swap in the right flour, and still tastes like a treat, not a compromise.
02 -
  • Squeeze the grated vegetables as dry as you possibly can, or the rösti will steam instead of crisp and fall apart in the pan.
  • Dont rush the frying, medium heat and patience are what give you that perfect golden crust without burning the outside before the inside cooks through.
  • If the mixture feels too wet after mixing, add another tablespoon of flour, but if its too dry and crumbly, a tiny splash of water or another beaten egg will help it bind.
03 -
  • Use a box grater instead of a food processor for a better texture, the processor can turn the vegetables too fine and mushy.
  • Let the rösti rest in the pan for 30 seconds after flipping before you try to move them, theyll release naturally once a proper crust forms.
  • If your fried egg whites are browning too fast, lower the heat and cover the pan for a minute to gently cook the top without flipping.
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