Celeriac Rösti with Harissa Yogurt

The skillet was too hot and my first rösti stuck terribly, tearing into ragged pieces when I tried to flip it. I turned down the heat, took a breath, and started again. By the third one, I had it: crisp edges, golden center, and that earthy sweetness of celeriac coming through. Now it's the brunch dish I make when I want to feel capable in the kitchen again.

I made these for friends one February morning when the farmers market had more root vegetables than I knew what to do with. Someone brought mimosas, someone else made coffee, and we stood around the stove flipping rösti and arguing about how runny a fried egg should be. The kitchen smelled like onions and butter and the kind of warmth that makes winter bearable.

Ingredients

• Celeriac: This knobby root brings an earthy, slightly nutty flavor that makes the rösti taste more interesting than potatoes alone, and it crisps beautifully when you squeeze out the moisture.
• Potatoes: They add starch that helps bind everything together and give you that classic rösti texture we all crave.
• Onion: Finely grated onion melts into the mixture and adds a slight sweetness that balances the earthiness of the celeriac.
• Fresh parsley: A handful of chopped parsley brightens the whole dish and makes it taste fresh, not heavy.
• Plain flour: Just enough to help the mixture hold its shape in the pan without making it doughy.
• Egg: This is your binder, the glue that keeps each rösti from falling apart when you flip it.
• Olive oil: Use a good one for frying, it adds flavor and helps achieve that golden, crispy crust.
• Greek yogurt: Thick and tangy, it cools down the harissa and adds creaminess without being too rich.
• Harissa paste: This North African chili paste brings smoky heat and complexity, look for one with good color and a bit of oil on top.
• Lemon juice: A squeeze brightens the yogurt and keeps the harissa from overwhelming your palate.
• Butter or olive oil for eggs: Butter gives a richer flavor, olive oil keeps it lighter, choose based on your mood.

Instructions

Squeeze out the moisture:

Place your grated celeriac and potato in a clean kitchen towel and wring it over the sink like youre wringing out a wet swimsuit. You want to remove as much liquid as possible or your rösti will steam instead of crisp.

Mix the rösti base:

In a large bowl, combine the squeezed vegetables with onion, parsley, flour, egg, salt, and pepper, stirring until everything is evenly coated. The mixture should hold together when you press it but still look a bit shaggy.

Fry the first batch:

Heat half your olive oil in a 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. Give them space so they crisp up instead of steaming against each other.

Flip and finish:

Fry each rösti for 4 to 5 minutes per side until deeply golden and crisp at the edges, then transfer to a paper towel-lined plate. Add more oil between batches and keep the heat steady so they cook evenly.

Make the harissa yogurt:

In a small bowl, whisk together Greek yogurt, harissa paste, lemon juice, and a pinch of salt. Taste it and adjust the heat or tang to your liking.

Fry the eggs:

Heat butter or oil in a clean pan over medium heat, crack in your eggs, and fry them to your preferred doneness. Season with salt and pepper while theyre still sizzling.

Plate and serve:

Place a few rösti on each plate, top with a generous dollop of harissa yogurt and a fried egg. Scatter extra parsley over the top and serve with lemon wedges on the side.

Pin it

The first time I served these, my sister scraped up every last bit of harissa yogurt with the edge of her fork and announced she was never eating regular hash browns again. It became the dish I make when I want to remind people that vegetables can be the star, not just the side.

Getting the Texture Right

The secret to truly crispy rösti is patience and a hot enough pan that you hear a sizzle the moment the mixture hits the oil. If theyre sitting there quietly, your pan isnt ready yet. I learned this after making a batch that tasted fine but had the texture of a damp sponge.

Adjusting the Heat Level

Harissa pastes vary wildly in spice, so start with a tablespoon and taste before adding more. I once used a fiery Tunisian harissa and had to double the yogurt just to make it edable. Now I always taste as I go and keep extra yogurt on hand.

Make Ahead and Storage

You can grate the vegetables and squeeze out the moisture a few hours ahead, but mix in the egg and flour just before frying or the mixture gets watery. Cooked rösti reheat beautifully in a hot oven for about 10 minutes, regaining most of their crispness.

• Store cooked rösti in an airtight container in the fridge for up to two days.
• Reheat in a 200°C oven instead of the microwave to bring back the crunch.
• The harissa yogurt can be made a day ahead and kept covered in the fridge.

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This dish taught me that sometimes the best meals come from taking something humble and giving it a little attention. Serve it with good coffee and people you like, and it turns into something worth remembering.

Frequently Asked Questions

→ Can I prepare the rösti mixture in advance?

Yes, you can prepare the mixture up to 2 hours ahead. Keep it refrigerated and squeeze out any excess liquid again before frying, as the vegetables will continue to release moisture.

→ How do I make the rösti extra crispy?

The key is removing as much moisture as possible from the grated vegetables and ensuring your pan is hot enough before adding the mixture. Don't overcrowd the pan, and resist flipping too early.

→ What can I substitute for celeriac?

You can use parsnips, turnips, or additional potatoes. Sweet potatoes also work wonderfully and add a slightly sweeter flavor profile to the dish.

→ How spicy is the harissa yogurt?

The heat level depends on your harissa paste brand. Start with 1 tablespoon and add more to taste. The yogurt mellows the spice, creating a balanced, moderately spicy sauce.

→ Can this be made vegan?

Yes, replace the egg in the rösti mixture with a flax egg, use coconut yogurt for the harissa sauce, and skip the fried eggs or use tofu scramble as a topping instead.

→ How do I store leftovers?

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. The harissa yogurt keeps for 3-4 days refrigerated.