Celeriac Rösti with Harissa Yogurt (Printable format)

Crispy celeriac rösti with spicy harissa yogurt and fried eggs—perfect for brunch or light supper in 45 minutes.

# List of ingredients:

→ 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 tablespoons fresh parsley, finely chopped
05 - 2 tablespoons all-purpose flour or gluten-free flour
06 - 1 large egg
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper
09 - 3 tablespoons olive oil for frying

→ Harissa Yogurt

10 - 0.88 cup Greek yogurt
11 - 1.5 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

→ Garnish and Serving

17 - Extra fresh parsley, chopped
18 - Lemon wedges

# How to make it:

01 - Place grated celeriac and potato in a clean kitchen towel and squeeze thoroughly to remove excess moisture.
02 - Transfer drained celeriac and potato to a large mixing bowl. Add onion, parsley, flour, egg, salt, and pepper. Mix until fully incorporated.
03 - Heat 1.5 tablespoons olive oil in a large non-stick frying pan over medium heat. Scoop heaped tablespoon portions of mixture into the pan, gently flattening each with a spatula. Fry 4-5 minutes per side until golden and crispy. Transfer to paper towel-lined plate and maintain warmth. Add additional oil as needed between batches.
04 - Combine Greek yogurt, harissa paste, lemon juice, and salt in a small bowl. Whisk until smooth and adjust seasoning to preference.
05 - Heat butter or oil in a clean pan over medium heat. Crack eggs into the pan and fry to desired doneness. Season with salt and pepper.
06 - Arrange rösti patties on serving plates. Top each with harissa yogurt and a fried egg. Garnish with chopped parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The celeriac gives you all the crispy comfort of hash browns with a gentle, nutty sweetness that feels more grown-up.
  • Harissa yogurt adds a creamy, spicy kick that wakes up every bite without overwhelming it.
  • It looks impressive on the plate but comes together with basic techniques and a single frying pan.
  • Perfect for those mornings when you want brunch to feel special without spending an hour in the kitchen.
02 -
  • If you don't squeeze the vegetables dry enough, the rösti will steam instead of crisp and may fall apart in the pan.
  • Frying over too high heat will burn the outside before the inside cooks through, medium heat gives you time for a golden crust and tender center.
  • Let the rösti cook undisturbed for the full time before flipping, moving them too early breaks the crust.
03 -
  • Use the coarse side of a box grater for the vegetables, fine grating releases too much moisture and makes the mixture mushy.
  • If your rösti are falling apart, add an extra tablespoon of flour or another egg to help bind them.
  • For meal prep, form the rösti and refrigerate them on a tray for up to a day before frying, they'll hold their shape even better.
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