Save The smell of celeriac roasting used to confuse me until a friend grated it raw into a skillet one Sunday morning, and suddenly it made sense. That earthy sweetness, the way it crisps up like potato but holds its shape better, changed how I thought about winter vegetables. I started keeping celeriac around just to make these rösti whenever eggs felt too plain on their own. The harissa yogurt came later, after a jar sat half-used in my fridge and I needed something bright to cut through all that golden, buttery crunch. Now it's the combination I crave when the weather turns cold and I want something filling but not heavy.
I made this for a group of friends who claimed they didn't like celeriac, and by the second round of rösti, they stopped talking and just kept eating. One of them scraped harissa yogurt off the serving bowl with her finger when she thought no one was looking. It reminded me that unfamiliar ingredients just need the right treatment, a little salt, a lot of heat, and something creamy to make them feel like home. That morning taught me more about cooking for people than any cookbook ever did.
Ingredients
- Celeriac: This knobby root turns sweet and nutty when cooked, and its low moisture content makes it ideal for crispy frying without falling apart.
- Potatoes: They add familiar starch and help bind everything together, balancing the celeriac's assertive flavor with something comforting.
- Onion: Grated finely, it melts into the mix and adds a slight sweetness that deepens as it caramelizes in the pan.
- Parsley: Fresh parsley cuts through the richness and adds a pop of color that makes each bite feel lighter.
- Flour: Just enough to hold the shreds together without making the rösti heavy or doughy.
- Egg: Acts as the glue, binding the grated vegetables so they stay intact when you flip them.
- Olive oil: Use a good amount and let it get hot so the rösti develop that deep golden crust.
- Greek yogurt: Thick and tangy, it cools down the harissa and clings to the rösti instead of running off.
- Harissa paste: The smoky, complex heat transforms plain yogurt into something you'll want to eat with a spoon.
- Lemon juice: A small squeeze brightens everything and keeps the yogurt from feeling too rich.
- Eggs for frying: The runny yolk becomes sauce, mixing with the yogurt and soaking into the crispy edges.
- Butter or olive oil for frying eggs: Butter gives a richer flavor, olive oil keeps it lighter, both work perfectly depending on your mood.
Instructions
- Squeeze out the moisture:
- Place the grated celeriac and potato in a clean kitchen towel and twist it hard over the sink until no more liquid drips out. This step makes the difference between soggy and crispy, so don't rush it.
- Mix the rösti batter:
- 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 pressed but still look shaggy and loose.
- Fry the rösti:
- Heat half the olive oil in a large non-stick pan over medium heat, then spoon heaped tablespoons of the mixture into the pan and flatten them gently with the back of the spoon. Fry for 4 to 5 minutes per side until deep golden and crisp, working in batches and adding more oil as needed.
- Keep them warm:
- Transfer the cooked rösti to a paper towel-lined plate to drain excess oil, then keep them warm in a low oven while you finish the rest. They stay crispy this way and won't steam themselves soft.
- Make the harissa yogurt:
- In a small bowl, stir together Greek yogurt, harissa paste, lemon juice, and a pinch of salt until smooth. Taste 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 the eggs, and cook them to your preferred doneness, seasoning with salt and pepper. I like the yolks runny so they become part of the sauce.
- Assemble and serve:
- Plate the rösti, top each with a dollop of harissa yogurt and a fried egg, then scatter extra parsley over everything and serve with lemon wedges on the side. Squeeze the lemon over the top just before eating for a bright, sharp finish.
Save There was a morning when I made these for myself, no one else around, and sat by the window with a plate piled high and coffee going cold beside me. The yolk broke and ran into the harissa yogurt, and I realized I'd been chasing comfort in complicated recipes when it was right here in something this simple. That quiet meal reminded me why I cook at all.
How to Get the Crispiest Rösti
The secret is in the dryness of your vegetables and the heat of your oil. After squeezing out the moisture, let the grated mix sit for a minute, then give it one more press in the towel if any liquid appears. Make sure your oil shimmers before adding the rösti, and resist the urge to flip them too early. When the edges turn golden and they release easily from the pan, that's when they're ready to turn.
Adjusting the Spice Level
Harissa varies wildly in heat depending on the brand, so start with a tablespoon and taste before adding more. If it's too spicy, stir in extra yogurt or a drizzle of honey to mellow it out. If you want more fire, add a pinch of cayenne or a few drops of hot sauce directly into the yogurt. The beauty of this sauce is that you can tweak it right up until serving.
Serving Suggestions and Variations
These rösti work just as well for dinner as they do for brunch, especially with a simple green salad dressed in lemon and olive oil on the side. I've served them with smoked salmon instead of eggs for a fancier occasion, and they held up beautifully. You can also swap the celeriac for parsnips or add grated carrot for sweetness, though the texture won't be quite as crisp.
- Add a tablespoon of cornmeal to the mix for extra crunch and a slight graininess that's really satisfying.
- Try sweet potato in place of regular potato for a sweeter, earthier flavor that pairs well with the harissa.
- Serve with avocado slices or a handful of arugula for freshness and color.
Save This dish has a way of turning an ordinary morning into something you'll remember, not because it's fancy, but because it's exactly right. I hope it does the same for you.
Recipe FAQ
- → Can I make the rösti ahead of time?
Yes, you can prepare the rösti mixture a few hours ahead and keep it refrigerated. However, for best results, fry them just before serving to maintain their crispy texture.
- → How do I get the rösti extra crispy?
The key is removing as much moisture as possible from the grated vegetables. Squeeze them thoroughly in a clean towel, and make sure your pan is hot enough before adding the mixture. Don't overcrowd the pan.
- → Can I substitute celeriac with another vegetable?
Yes, you can use parsnips, carrots, or sweet potatoes instead of celeriac. Each will give a slightly different flavor profile but will work well with the harissa yogurt.
- → What can I use instead of harissa paste?
You can substitute with sriracha, chili paste, or even a mix of paprika and cayenne pepper. Adjust the amount based on your heat preference.
- → How do I store leftovers?
Store leftover 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 can be stored separately for up to 3 days.
- → Is this dish suitable for meal prep?
The rösti mixture and harissa yogurt can be prepped in advance, but it's best to cook the rösti and eggs fresh. You can store the mixture for 1-2 days and fry when needed.