Pin The first time I made celeriac rösti, I was hunting for something to do with a knobby root vegetable that had been sitting in my crisper drawer for weeks. I'd bought it on impulse at the farmers market, drawn to its alien appearance, but had no clear plan. That Sunday morning, while scrolling through old cooking notes, I remembered how crispy potato rösti could be, and thought—why not grate this earthy celeriac instead? The result was golden, buttery, and so unexpectedly good that I've been making variations ever since.
I served these to friends last autumn during a particularly grey afternoon, and something shifted in the room the moment those golden rösti hit the table with their dollop of crimson yogurt. One person asked for the recipe immediately, then another, and suddenly this simple brunch dish became the thing everyone wanted to know about. It reminded me that food doesn't need to be complicated to feel special—it just needs to come from a place of genuine care.
Ingredients
- Celeriac, 500 g peeled and coarsely grated: This is the star—nutty, delicate, and far less watery than regular potatoes, which means your rösti will crisp up beautifully without becoming greasy.
- Potatoes, 200 g peeled and coarsely grated: They provide starch and structure so the rösti holds together, but the smaller amount keeps things from becoming stodgy.
- Small onion, finely grated: It dissolves into the mixture during cooking, adding sweetness and umami without any chunks to interrupt the texture.
- Fresh parsley, 2 tbsp finely chopped: A handful of fresh herbs brightens everything up and adds a little color contrast.
- Plain flour, 2 tbsp (or gluten-free flour): This binds everything together without overwhelming the delicate vegetable flavors—don't skip it or your rösti will fall apart.
- Large egg, 1: Acts as the binder that holds all these grated vegetables together into something that won't crumble when you flip it.
- Salt, 1 tsp and black pepper, ½ tsp: Season generously because the vegetables are mild and deserve to shine.
- Olive oil, 3 tbsp for frying: Use good quality oil—it makes a real difference in how golden and crispy the rösti becomes.
- Greek yogurt, 200 g: Thick and tangy, it balances the spice of the harissa perfectly.
- Harissa paste, 1½ tbsp: This North African chili paste brings heat and depth that makes people ask what that incredible flavor is.
- Lemon juice, 1 tsp: A squeeze brightens the yogurt and cuts through the richness of the fried egg.
- Butter or olive oil, 1 tbsp for the eggs: Butter gives the fried eggs a richer flavor and crisper edges, but oil works too.
Instructions
- Squeeze out all the moisture:
- Place your grated celeriac and potato in a clean kitchen towel and squeeze hard—this is the secret to crispy rösti. You'll be surprised how much liquid comes out, but that's exactly what you want because moisture is the enemy of crispiness.
- Build the mixture:
- Combine the squeezed vegetables with onion, parsley, flour, egg, salt, and pepper in a bowl and mix until everything is evenly distributed. The mixture should hold together when you press it with a spoon.
- Get your pan hot:
- Heat 1½ tbsp olive oil in a large non-stick frying pan over medium heat until it shimmers and smells toasted. This temperature is crucial—too cool and they'll absorb oil like sponges, too hot and they'll burn outside before cooking through.
- Shape and fry the rösti:
- Scoop a heaped tablespoon of mixture per rösti onto the hot pan and use the back of the spoon to flatten it gently into a small patty. Fry for 4-5 minutes per side until the edges are deep golden and crispy, then flip gently using a spatula.
- Keep them warm:
- Transfer finished rösti to a paper towel-lined plate to absorb any excess oil and to keep them warm while you finish cooking the rest. You're cooking in batches, so don't crowd the pan.
- Make the harissa yogurt:
- While the rösti are cooking, mix Greek yogurt with harissa paste, lemon juice, and salt in a small bowl. Taste and adjust the harissa level—some pastes are spicier than others, so season to your preference.
- Fry the eggs:
- In a clean pan, heat butter or oil over medium heat until it froths, then crack in your eggs and fry to your liking. If you like runny yolks, this takes about 3 minutes; for firmer yolks, give them another minute or two.
- Plate and serve:
- Place a rösti on each plate, top with a generous dollop of harissa yogurt and a warm fried egg, then shower with fresh parsley and a squeeze of lemon.
Pin There's something deeply satisfying about taking an unfamiliar ingredient like celeriac and transforming it into something that makes people lean back in their chair and sigh with contentment. That moment when someone realizes there's an egg on top, breaks the yolk so it runs all over, and then looks up with genuine joy—that's when I know this dish has done its job.
Why Celeriac Instead of Just Potatoes
Celeriac has this subtle celery-like flavor that's earthier and more interesting than plain potatoes, and it's naturally less starchy, which means your rösti will be crisper and lighter. The first time I made these, I was skeptical—celeriac seemed fancy and intimidating—but it turned out to be exactly what rösti needed to feel less heavy. Plus, it's absolutely gorgeous when you grate it, with this pale ivory color that contrasts beautifully with the golden crust.
The Harissa Yogurt Game Changer
I used to serve rösti with sour cream or crème fraîche, which was fine, but the harissa yogurt completely changed how I think about this dish. The spice wakes up your palate, the tang of the yogurt balances the richness of the egg, and together they create something that feels intentional and sophisticated. One afternoon, I ran out of harissa and tried sriracha instead, which was good but different—it's worth seeking out proper harissa paste because the flavor is more complex and less sharp.
Building the Perfect Plate
The beauty of this dish is that it looks impressive but every component is actually straightforward to execute, which means you can focus on timing rather than complicated techniques. I've found that if you cook the eggs last, you can have everything else warm and ready, then just slip the eggs on top at the very end for maximum visual impact and flavor. A squeeze of fresh lemon and a scatter of parsley takes it from nice to restaurant-quality, and costs you literally nothing extra.
- Consider serving with a simple green salad on the side if you want something fresher and lighter to balance the richness.
- If you're cooking for people with different heat preferences, serve the harissa yogurt on the side so they can add as much or as little as they like.
- The rösti are best served immediately, but if you need to hold them, keep them warm in a low oven and add the egg and yogurt just before serving.
Pin This dish has become my go-to when I want to cook something that feels a little special without the stress, and that's exactly what a good recipe should do. Make it once and it becomes yours, something you understand and can adapt based on what you find at the market or how you're feeling that morning.
Recipe FAQ
- → Can I prepare the rösti mixture ahead of time?
Yes, you can prepare the mixture up to 2 hours ahead. Keep it covered in the refrigerator, but squeeze out any excess liquid again before frying to ensure crispiness.
- → How do I keep rösti crispy while cooking in batches?
Place cooked rösti on a paper towel-lined baking sheet in a warm oven (around 100°C/200°F) while you finish frying the remaining batches.
- → Can I use a different vegetable instead of celeriac?
Absolutely. Try parsnips, sweet potatoes, or extra regular potatoes. Each will give a slightly different flavor and texture to the rösti.
- → What can I substitute for harissa paste?
Sriracha, chipotle paste, or a mix of smoked paprika with cayenne pepper work well. Adjust the quantity to match your preferred spice level.
- → Is this dish suitable for meal prep?
The rösti can be fried ahead and reheated in a hot oven or pan to restore crispiness. Prepare the harissa yogurt in advance, but fry eggs fresh for best results.
- → How do I prevent the rösti from falling apart?
Ensure you squeeze out as much liquid as possible from the grated vegetables. The egg and flour act as binders, so mix thoroughly and don't flip too early.