Celeriac Rösti with Harissa Yogurt (Printable)

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

# What You'll Need:

→ Rösti

01 - 1.1 lb celeriac, peeled and coarsely grated
02 - 7 oz potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp all-purpose flour or gluten-free flour
06 - 1 large egg
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - 3 tbsp olive oil for frying

→ Harissa Yogurt

10 - 7 oz Greek yogurt
11 - 1½ tbsp harissa paste
12 - 1 tsp fresh lemon juice
13 - Salt to taste

→ Fried Eggs

14 - 4 large eggs
15 - 1 tbsp butter or olive oil
16 - Salt and pepper to taste

→ Garnish

17 - Fresh parsley, chopped
18 - Lemon wedges

# How To Make It:

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 mixing bowl, combine squeezed celeriac, potato, onion, parsley, flour, egg, salt, and pepper. Mix thoroughly until well combined.
03 - Heat 1½ tbsp 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. Add 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 frying pan, heat butter or oil over medium heat. Crack eggs into the pan and fry to desired doneness. Season with salt and pepper.
06 - Place 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 gets crispier than regular hash browns and stays interesting bite after bite.
  • Harissa yogurt adds a creamy, spicy contrast that makes the whole plate feel alive.
  • It looks impressive but uses simple techniques you already know.
  • Leftovers reheat beautifully in a hot oven, staying crisp instead of soggy.
02 -
  • If you skip squeezing out the liquid, the rösti will steam instead of crisp and fall apart when you try to flip them.
  • Medium heat is crucial, too hot and the outside burns before the inside cooks, too low and they turn greasy and limp.
  • Don't crowd the pan or they'll steam each other and lose that golden crust you're working toward.
03 -
  • Use the large holes on your grater so the shreds stay chunky and create more texture when fried.
  • If your rösti start to brown too fast, lower the heat slightly and give them more time, rushing them results in raw centers.
  • Make the harissa yogurt the night before so the flavors meld together and deepen overnight in the fridge.
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