Celeriac Rösti with Harissa Yogurt

The smell of celeriac frying in olive oil is somehow both earthy and bright at the same time, a little savory surprise that cuts through cold mornings. I started making these rösti on a whim one Sunday when I had a knobby celeriac rolling around in the fridge and no clear plan for it. What came out of that pan was so much better than I expected: crispy edges, tender centers, and a flavor that felt grown-up and comforting all at once. The harissa yogurt was a last-minute addition, but now I can't imagine serving these without it.

I made these for a small group of friends one rainy Saturday, and everyone got quiet for a minute when they took their first bite. One friend, who usually skips breakfast, went back for seconds. There's something about the way the runny yolk mixes with the yogurt and soaks into the crispy edges that just works, no explanation needed.

Ingredients

• Celeriac: This knobby root vegetable shreds beautifully and crisps up like a dream, its mild celery-like flavor is subtle but distinct.
• Potatoes: They bind the rösti together and add starchy comfort, balancing the celeriac's earthiness.
• Onion: Finely grated onion melts into the mix, adding sweetness and depth without chunks.
• Fresh parsley: Brightens everything up with a hit of green freshness, don't skip it.
• Plain flour: Just enough to hold the patties together without making them heavy or doughy.
• Egg: Acts as the glue, helping everything stay intact when you flip them in the pan.
• Greek yogurt: Thick and tangy, it's the perfect creamy base for the harissa.
• Harissa paste: Brings smoky heat and complexity, adjust the amount based on how spicy you like things.
• Lemon juice: A little acidity cuts through the richness and makes everything taste brighter.
• Olive oil: For frying, it gives a fruity, golden finish to the rösti.

Instructions

Squeeze out the moisture:

Grate your celeriac and potato, then bundle them in a clean kitchen towel and wring out as much liquid as you can. This step is the secret to crispy rösti, soggy vegetables make soggy patties.

Mix the rösti base:

Combine the squeezed vegetables with onion, parsley, flour, egg, salt, and pepper in a large bowl. Use your hands to mix it thoroughly, it should hold together when you press a handful.

Fry the rösti:

Heat olive oil in a non-stick pan over medium heat, then scoop heaping tablespoons of the mixture and flatten them gently. Fry for 4 to 5 minutes per side until deeply golden and crisp, working in batches so they don't steam.

Prepare the harissa yogurt:

Stir together Greek yogurt, harissa paste, lemon juice, and a pinch of salt. Taste and adjust, some harissa pastes are spicier than others.

Fry the eggs:

Heat butter or oil in a clean pan and crack in your eggs. Fry them sunny-side up or over-easy, whatever you prefer, and season with salt and pepper.

Assemble and serve:

Stack a couple of rösti on each plate, add a generous dollop of harissa yogurt, then top with a fried egg. Finish with chopped parsley and a lemon wedge on the side.

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There was one morning I served these with nothing but coffee and good bread on the side, and it felt like the kind of meal that makes you slow down. My partner said it tasted like something you'd get at a cafe in Berlin, and I took that as the highest compliment. It's funny how a little celeriac can make you feel like you're somewhere else entirely.

What to Do with Leftovers

Rösti reheat surprisingly well in a hot oven or skillet, just give them a few minutes per side to crisp back up. The harissa yogurt keeps in the fridge for up to three days and also works beautifully as a dip for roasted vegetables or pita. I've even spread it on toast with avocado and called it lunch.

Swaps and Substitutions

If you can't find celeriac, try using all potatoes or a mix of sweet potato and regular potato for a slightly sweeter version. Sriracha or another chili paste can stand in for harissa, though you'll lose some of that smoky depth. For a dairy-free version, coconut yogurt works surprisingly well, just add a little extra lemon juice to balance the sweetness.

Serving Suggestions

These rösti are filling enough on their own, but a simple green salad with lemon vinaigrette on the side makes it feel like a proper meal. I've also served them alongside smoked salmon and dill for a fancier brunch spread, and they held their own beautifully.

• Add a handful of arugula on top for peppery freshness.
• Drizzle with hot honey if you like sweet and spicy together.
• Serve with pickled red onions for extra tang and color.

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This dish has become my go-to when I want something that feels special but doesn't require fancy ingredients or techniques. It's proof that a little creativity with vegetables can turn breakfast into something you actually look forward to.

Recipe Questions & Answers

→ Can I prepare the rösti mixture in advance?

Yes, you can grate and mix the vegetables up to 2 hours ahead. Keep the mixture refrigerated and squeeze out any excess liquid again before frying for the crispiest results.

→ How do I get the rösti extra crispy?

The key is removing as much moisture as possible from the grated vegetables. Squeeze thoroughly in a clean towel, use medium heat, and avoid overcrowding the pan. Adding a tablespoon of cornmeal also helps achieve extra crunch.

→ What can I substitute for celeriac?

You can use all potatoes, or try parsnips, sweet potatoes, or carrots for different flavors. Each will create a slightly different taste profile while maintaining the crispy texture.

→ Is harissa paste very spicy?

Harissa has a moderate heat level with complex smoky flavors. Start with 1 tablespoon and adjust to taste. You can substitute with sriracha or mild chili paste if you prefer less heat.

→ Can I make this dish vegan?

Yes, replace the egg in the rösti mixture with a flax egg (1 tbsp ground flaxseed + 3 tbsp water), use dairy-free yogurt for the sauce, and skip the fried eggs or use a tofu scramble instead.

→ How should I store leftover rösti?

Store cooked rösti in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan with a little oil to restore crispiness, or bake at 200°C for 8-10 minutes.