Celeriac Rösti with Harissa Yogurt (Printable)

Golden celeriac rösti with spicy harissa yogurt and fried eggs—perfect for brunch or a light supper in 45 minutes.

# What You Need:

→ 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 all-purpose 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 fresh parsley, chopped
18 - Lemon wedges

# How-To:

01 - Place grated celeriac and potato in a clean towel and squeeze out as much liquid as possible to ensure crispy rösti.
02 - In a large bowl, combine drained celeriac, potato, onion, parsley, flour, egg, salt, and pepper. Mix until well combined.
03 - Heat 1½ tablespoons olive oil in a large non-stick frying pan over medium heat. Scoop a heaped tablespoon of mixture per rösti, flattening gently in the pan. Fry in batches for 4 to 5 minutes per side until golden and crisp, adding more oil as needed. Transfer to a paper towel-lined plate and keep warm.
04 - Mix Greek yogurt, harissa paste, lemon juice, and salt in a small bowl. Adjust seasoning to taste.
05 - In a clean pan, heat butter or oil over medium heat. Crack in the eggs and fry to your desired doneness. Season with salt and pepper.
06 - Serve rösti topped with a dollop of harissa yogurt and a fried egg. Garnish with extra parsley and lemon wedges.

# Expert Tips:

01 -
  • The celeriac gives you all the crispy satisfaction of hash browns with a subtle, nutty flavor that feels more grown-up.
  • Harissa yogurt adds a smoky heat that cuts through the richness without overpowering the dish.
  • It looks impressive on a plate but comes together with everyday technique and a single pan.
  • You can prep the rösti mixture ahead and fry them off whenever hunger strikes.
02 -
  • If you skip squeezing out the liquid, your rösti will steam instead of crisp, and you'll end up with something closer to a pancake than a hash brown.
  • Don't flip the rösti too early, let them develop a proper crust before you turn them or they'll fall apart in the pan.
  • Taste your harissa paste before mixing it into the yogurt, some brands are much hotter than others and you might want to start with less.
03 -
  • Use a box grater with large holes, the coarse shreds crisp up better than finely grated vegetables.
  • If your rösti start to brown too quickly, lower the heat slightly, you want them cooked through and golden, not burnt on the outside and raw inside.
  • Keep the finished rösti warm in a low oven while you fry the rest, they stay crisp and you can serve everyone at the same time.
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