Celeriac Rösti with Harissa Yogurt

A friend once served me something similar at a late morning gathering, and I couldn't stop thinking about the contrast: crispy edges, creamy yogurt, that runny yolk breaking over everything. I went home and tried to recreate it with what I had, which happened to be a knobby celeriac I'd bought on impulse. The earthy sweetness of the celeriac, shredded and fried until crackling, turned out even better than I remembered. Now it's my go-to when I want something that feels special but doesn't demand much fuss.

I made this for a Sunday brunch when my sister visited, and she kept sneaking extra spoonfuls of the harissa yogurt straight from the bowl. The eggs were still sizzling in the pan, and the kitchen smelled like butter and black pepper. We ate standing up at the counter because neither of us wanted to wait. She told me later it was the best thing I'd ever cooked for her, which I know isn't true, but I didn't argue.

Ingredients

• Celeriac: This knobby root vegetable crisps beautifully and brings a gentle, celery-like sweetness that balances the richness of the egg and yogurt.
• Potatoes: They add starch to bind the rösti and help achieve that golden, crispy crust you're after.
• Onion: Finely grated onion gives moisture and a slight sharpness that deepens the overall flavor.
• Fresh parsley: A handful of chopped parsley brings brightness and a hint of green that makes the dish feel lighter.
• Plain flour: Just enough to hold everything together without making the rösti heavy or doughy.
• Egg: Acts as the binder, keeping each rösti intact as it crisps in the pan.
• Olive oil: For frying, it gives a subtle fruitiness and helps achieve that crackling exterior.
• Greek yogurt: Thick and tangy, it's the perfect creamy base for the spicy harissa.
• Harissa paste: Smoky, spicy, and complex, it transforms plain yogurt into something you'll want to eat with a spoon.
• Lemon juice: A squeeze of acid brightens the yogurt and balances the heat.
• Butter or olive oil for eggs: Butter adds richness, olive oil keeps it lighter, either works beautifully.
• Extra parsley and lemon wedges: For serving, they add a fresh finish and a little acidity to cut through the richness.

Instructions

Squeeze out the moisture:

Place the grated celeriac and potato in a clean kitchen towel and twist it hard over the sink. You'll be surprised how much liquid comes out, and this step is what makes the rösti crisp instead of soggy.

Mix the rösti base:

In a large bowl, combine the squeezed-out vegetables with onion, parsley, flour, egg, salt, and pepper. Stir until everything clings together in a shaggy, cohesive mixture.

Fry the rösti:

Heat olive oil in a non-stick pan over medium heat, then scoop heaped tablespoons of the mixture into the pan and flatten them gently. Fry for 4 to 5 minutes per side until deeply golden and crackling at the edges, working in batches and adding more oil as needed.

Prepare the harissa yogurt:

In a small bowl, whisk together Greek yogurt, harissa paste, lemon juice, and a pinch of salt. Taste and adjust the heat or acidity to your liking.

Fry the eggs:

In a clean pan, melt butter or heat olive oil over medium heat, crack in the eggs, and fry them to your preferred doneness. Season with salt and pepper while they cook.

Assemble and serve:

Place the warm rösti on plates, top each with a generous dollop of harissa yogurt and a fried egg. Scatter extra parsley over the top and serve with lemon wedges on the side.

Save

There's something deeply satisfying about breaking the yolk and watching it run into the spiced yogurt and over the crispy edges of the rösti. It's the kind of dish that makes you slow down and pay attention to each bite. I've served it to people who claimed they didn't like celeriac, and they always change their minds halfway through.

How to Get the Crispiest Rösti

The secret is in the squeeze and the patience. After you've wrung out every drop of moisture you can, let the oil get properly hot before adding the mixture. Don't crowd the pan, and resist the urge to press down too hard with the spatula. A light touch and steady heat will give you those golden, lacy edges that make rösti so addictive.

Making It Ahead

You can grate the vegetables and mix everything together a few hours in advance, just keep the mixture covered in the fridge. The rösti themselves are best fried fresh, but if you need to make them ahead, you can reheat them in a hot oven for a few minutes to crisp them back up. The harissa yogurt actually improves if you make it the night before, the flavors meld and deepen.

Serving Suggestions and Swaps

This dish is flexible and forgiving. If you can't find celeriac, try using all potatoes or a mix of sweet potato and parsnip. The harissa yogurt is wonderful, but you could also serve these with sour cream and chives, or a simple lemony tahini sauce. A handful of arugula or watercress on the side adds a peppery bite that balances the richness.

• Add a tablespoon of cornmeal to the rösti mix for extra crunch and texture.
• Try sriracha or gochujang in place of harissa for a different kind of heat.
• Serve alongside a simple green salad dressed with lemon and olive oil for a complete, balanced meal.

Save

This is the kind of meal that feels like a small celebration, whether you're cooking for one or four. It's proof that a few good ingredients and a hot pan can turn an ordinary morning into something worth remembering.

Recipe FAQs

→ Can I prepare the rösti mixture in advance?

Yes, you can prepare the mixture up to 2 hours ahead. Store it covered in the refrigerator, but be sure to drain any excess liquid that accumulates before frying for the crispiest results.

→ What can I substitute for celeriac?

You can use additional potatoes, parsnips, or sweet potatoes instead of celeriac. Keep in mind that each vegetable will bring its own unique flavor and texture to the dish.

→ How do I make the rösti extra crispy?

The key to crispy rösti is removing as much moisture as possible from the grated vegetables. Squeeze them thoroughly in a clean kitchen towel, and make sure your pan is properly heated before adding the mixture. Don't overcrowd the pan either.

→ Can I bake these instead of frying?

Yes, you can bake rösti at 200°C (400°F) for about 20-25 minutes, flipping halfway through. Brush both sides with oil before baking. They won't be quite as crispy as pan-fried, but still delicious.

→ How spicy is the harissa yogurt?

The spice level depends on your harissa paste brand. Start with 1 tablespoon and adjust to taste. You can always add more harissa for extra heat or mix in additional yogurt to mellow the spice.

→ What's the best way to reheat leftover rösti?

Reheat rösti in a hot skillet with a little oil to restore crispiness, about 2-3 minutes per side. You can also use an oven at 180°C (350°F) for 10 minutes. Avoid microwaving as it makes them soggy.