Celeriac Rösti with Harissa Yogurt (Print)

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

# Ingredients:

→ 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 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 - 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

→ To Serve

17 - Extra parsley, chopped
18 - Lemon wedges

# Directions:

01 - Place grated celeriac and potato in a clean kitchen towel and squeeze out as much excess liquid as possible to ensure crispy rösti.
02 - In a large mixing bowl, combine the squeezed celeriac, potato, grated onion, chopped parsley, flour, egg, salt, and pepper. Mix thoroughly until all components are evenly incorporated.
03 - Heat 1½ tablespoons olive oil in a large non-stick frying pan over medium heat. Scoop heaped tablespoons of mixture and gently flatten each patty in the pan. Fry for 4-5 minutes per side until golden and crisp, adding additional oil as needed between batches. Transfer finished rösti to a 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 personal preference.
05 - In a clean frying pan, heat butter or olive oil over medium heat. Crack eggs into the pan and fry to desired doneness. Season with salt and pepper.
06 - Arrange rösti patties on serving plates, top each with a dollop of harissa yogurt and one fried egg. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The texture is irresistible—crispy edges with a creamy interior that comes from the celeriac's natural earthiness.
  • Harissa yogurt adds a spicy kick that transforms something humble into something you'd order at a fancy brunch spot.
  • It comes together in under an hour and actually tastes like you've spent all morning in the kitchen.
02 -
  • The squeezing step is not optional—I learned this the hard way when my first batch turned out soggy and sad because I thought I could skip it.
  • Don't flip too early or too aggressively, or your beautiful rösti will fall apart; give them time to develop a proper golden crust before attempting the flip.
  • Harissa paste varies wildly in heat level depending on the brand, so start with less and taste as you go rather than dumping it all in at once.
03 -
  • If you're worried about the egg sliding off, try serving it on top of the yogurt rather than directly on the rösti—it creates a little pocket that keeps everything stable and looks stunning.
  • Add a tablespoon of cornmeal to the rösti mixture if you want extra crunch and texture, or try a tiny pinch of smoked paprika in the harissa yogurt for a deeper, less spicy variation.
Back