Celeriac Rösti with Harissa Yogurt (Printable version)

Golden celeriac rösti topped with spicy harissa yogurt and fried eggs—a vibrant brunch favorite.

# What You Need:

→ Rösti

01 - 1 lb 2 oz celeriac, peeled and coarsely grated
02 - 7 oz 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 - ½ teaspoon black pepper
09 - 3 tablespoons olive oil for frying

→ Harissa Yogurt

10 - 7 oz 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

→ Garnish and Serving

17 - Fresh parsley, chopped
18 - Lemon wedges

# Step-by-step guide:

01 - Place grated celeriac and potato in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispy rösti.
02 - In a large bowl, combine drained 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, gently flattening in the pan. Fry in batches for 4-5 minutes per side until golden and crisp, adding additional oil as needed. Transfer to paper towel-lined plate and keep warm.
04 - In a small bowl, whisk together Greek yogurt, harissa paste, lemon juice, and salt. Adjust seasoning to taste.
05 - In a clean pan, heat butter or oil over medium heat. Crack eggs into the pan and fry to desired doneness. Season with salt and pepper.
06 - Arrange rösti on serving plates, top each with a dollop of harissa yogurt and a fried egg. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The celeriac adds a nutty depth that regular hash browns just cant match.
  • Harissa yogurt cuts through the richness with tangy heat that wakes up every bite.
  • It looks impressive but uses simple techniques you already know.
  • The whole thing comes together in under an hour, even on a lazy Sunday morning.
02 -
  • If you skip squeezing out the liquid, your rösti will be soggy and pale instead of crispy and golden.
  • Medium heat is your friend here, too high and the outside burns before the inside cooks through.
  • Letting the first side cook undisturbed for the full time makes flipping so much easier.
03 -
  • Use the coarse side of your grater for the best texture, fine grating turns everything mushy.
  • A cast iron skillet holds heat better than non-stick and gives you an even deeper golden crust.
  • If your rösti are browning too fast, lower the heat and give them an extra minute per side to cook through.
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