Celeriac Rösti with Harissa Yogurt (Print version)

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

# What You'll Need:

→ Rösti

01 - 500 g celeriac, peeled and coarsely grated
02 - 200 g potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tablespoons fresh parsley, finely chopped
05 - 2 tablespoons plain flour or gluten-free flour
06 - 1 large egg
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 3 tablespoons olive oil for frying

→ Harissa Yogurt

10 - 200 g 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:

01 - Place grated celeriac and potato in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispiness.
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, flattening gently in the pan. Fry in batches for 4–5 minutes per side until golden and crisp, adding more oil as needed. Transfer to a paper towel-lined plate and keep warm.
04 - Mix Greek yogurt, harissa paste, lemon juice, and salt in a small bowl. Adjust seasoning to taste.
05 - 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.
06 - Serve rösti topped with a dollop of harissa yogurt and a fried egg. Garnish with extra parsley and lemon wedges.

# Expert Tips:

01 -
  • The celeriac gives you all the satisfaction of crispy hash browns but with a deeper, slightly nutty flavor that feels special.
  • Harissa yogurt adds a creamy, spicy contrast that wakes up every bite without overwhelming it.
  • It looks impressive enough for guests but comes together with just a grater, a pan, and a little patience.
02 -
  • If you don't squeeze out enough liquid from the vegetables, your rösti will fall apart in the pan and never get crispy.
  • Medium heat is your friend here, too high and the outside burns before the inside cooks through.
03 -
  • Use a box grater with large holes for the best texture, food processors can make the vegetables too fine and watery.
  • Keep finished rösti warm in a low oven while you fry the rest, they stay crispy and hot that way.
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