Save to Pinterest There's something about the sound of celeriac hitting hot oil that makes me pause—that immediate sizzle feels like the kitchen waking up. My neighbor handed me a whole celeriac root one autumn morning, apologizing for the abundance from her garden, and I had no idea what to do with it beyond soup. That's when I remembered rösti, but reimagined with something earthier, spicier, more interesting than the potato version my grandmother made. What emerged was this golden, crispy disc topped with a silky yogurt laced with harissa heat and a runny egg yolk—brunch that tastes less like obligation and more like celebration.
I made this for my partner on a Sunday morning when we were both tired and hungry but nothing in the fridge looked appealing—until those grated vegetables transformed into something we couldn't stop eating. The eggs broke perfectly over the warm rösti, the yolk running into the harissa yogurt, and suddenly we were both sitting there in silence, just eating. It became the dish we return to whenever we want to feel a little bit spoiled without the fuss.
Ingredients
- Celeriac (500g): The star that gives this rösti its distinctive earthiness and creamy texture when cooked—peel it thoroughly and don't skip the squeezing step, as excess moisture is the enemy of crispiness.
- Potatoes (200g): The supporting player that adds starch and helps bind everything together, creating that crispy exterior while keeping the inside tender.
- Small onion: Grated fine so it melts into the mix and adds a whisper of sharpness that cuts through the richness of the egg yolk.
- Fresh parsley: A small handful chopped fine brings freshness and color, though you can swap it for dill if you're drawn to something more Nordic.
- Plain flour (2 tbsp): Just enough to help hold everything together without making the rösti heavy—use cornstarch for extra crunch if you're feeling adventurous.
- Large egg: The binder that makes this all stick together when you press it into the pan.
- Salt and black pepper: Season generously here since the flavor gets muted once everything hits the hot oil.
- Olive oil (3 tbsp for frying): Use something you don't mind splashing around—the high heat means you need enough fat to get that golden crust.
- Greek yogurt (200g): Thick and creamy, it becomes a luxurious base for the harissa without breaking or separating under heat.
- Harissa paste (1½ tbsp): The heat anchor that wakes everything up—adjust to your tolerance, as brands vary wildly in their punch.
- Lemon juice (1 tsp): A squeeze of brightness that brings all the flavors into focus.
- Butter or olive oil (for eggs): Butter gives you more flavor and that golden, foamy surface that makes fried eggs feel luxurious.
Instructions
- Squeeze out the moisture:
- Grate your celeriac and potatoes into a clean kitchen towel and really wring them out—more than you think necessary, actually. This step decides whether you get crispy rösti or something that steams and falls apart.
- Build your mixture:
- Combine the squeezed vegetables with onion, parsley, flour, egg, salt, and pepper in a bowl, mixing until everything is evenly coated and feels like damp sand. Taste a tiny pinch if you're nervous about seasoning; you can always adjust.
- Get your pan ready:
- Heat the olive oil in a large non-stick pan over medium heat—it should shimmer and move freely when you tilt the pan. This is not the time to rush; the oil needs to be hot enough to crisp the exterior without burning it.
- Form and fry:
- Scoop a heaped tablespoon of mixture onto the pan and flatten gently with the back of a spatula, leaving a little space between each one. Fry for 4 to 5 minutes on the first side until golden and crisp, then flip carefully and cook the other side the same way, listening for that satisfying crackle.
- Mix your harissa yogurt:
- While the rösti cooks, stir together Greek yogurt, harissa paste, and lemon juice in a small bowl, tasting as you go. The mixture should taste bold and slightly sharp—if it's too intense, add a splash more yogurt.
- Fry your eggs:
- In a separate pan, heat butter over medium heat until foaming, then crack in your eggs and cook to your preference. Some like the whites just set with the yolk still jiggly; others prefer a bit more firmness—there's no wrong answer here.
- Assemble and serve:
- Place warm rösti on plates, top with a generous dollop of harissa yogurt and a fried egg, then scatter extra parsley over everything and serve with lemon wedges for squeezing.
Save to Pinterest One evening I served this to friends who arrived hungry and skeptical—one of them had never heard of celeriac and was worried about the unfamiliar vegetable. Watching their faces change when that yolk broke over the crispy rösti, watching them reach for a lemon wedge to squeeze, watching them ask for the recipe before they'd even finished eating—that's when I realized this dish had crossed from my kitchen into something worth sharing. It stopped being about using up a vegetable and became about creating a moment.
Why Celeriac Works Here
Celeriac has this incredible ability to crisp up while staying tender inside, unlike potatoes alone which can turn mealy or dense. The flavor is subtle but distinctive—like celery's earthier cousin—and it has enough natural sweetness to balance the harissa without any added sugar. When you grate it, it releases less starch than potatoes, which actually helps you get a crunchier exterior because you're not dealing with as much moisture binding everything together.
The Harissa Yogurt Advantage
Instead of mayonnaise or a simple sauce, harissa yogurt gives you spice, creaminess, and a sophisticated tang all at once. The heat mellows slightly when mixed with cool yogurt, becoming warm rather than aggressive, and the lemon juice keeps everything bright instead of heavy. You can make this component the day before if you're feeding people for brunch, which means you're really just frying vegetables and eggs on the morning itself.
Building Flavors and Textures
What makes this dish sing is the contrast between the crispy exterior and creamy center of the rösti, the cool tang of yogurt against hot celeriac, the runny yolk acting as a sauce across everything. Each element serves a purpose, and together they create something more interesting than the sum of their parts. The parsley garnish and lemon wedges aren't just decoration—they're finishing touches that lift the entire plate from good to memorable.
- Don't skip the lemon wedges; that final squeeze of acid is what brings all the flavors into focus and prevents anything from feeling flat.
- If you're serving a crowd, you can fry all the rösti in advance and keep them warm in a low oven while you tackle the eggs.
- Celeriac oxidizes quickly once grated, so work with it fairly soon after prepping—about 15 minutes is your window before it starts to discolor.
Save to Pinterest This is the kind of recipe that gets better the more you make it, the kind that becomes muscle memory instead of something you need to consult a book for. It's proof that sometimes the best dishes come from curiosity and willingness to experiment with what shows up at your door.
Answers to Recipe Questions
- → Can I make the rösti ahead of time?
Yes, you can prepare the grated vegetable mixture up to 4 hours ahead and store it covered in the refrigerator. For best results, fry them fresh just before serving to maintain their crispy texture. Cooked rösti can be reheated in a hot oven at 200°C for 5-7 minutes.
- → What can I substitute for celeriac?
You can replace celeriac with equal amounts of parsnips, turnips, or additional potatoes. Sweet potatoes also work well and add a sweeter, earthier flavor. Keep in mind that different vegetables have varying moisture content, so you may need to adjust squeezing time.
- → How do I prevent the rösti from falling apart?
The key is removing as much moisture as possible from the grated vegetables by squeezing them firmly in a clean kitchen towel. The egg and flour act as binders, so ensure they're evenly mixed throughout. Also, avoid flipping the rösti too early—wait until the bottom is golden and crispy.
- → Can I make this dish vegan?
Absolutely! Replace the egg in the rösti mixture with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). Use plant-based yogurt instead of Greek yogurt, and skip the fried eggs or substitute with seasoned tofu scramble for a completely plant-based meal.
- → What other toppings pair well with celeriac rösti?
Celeriac rösti is incredibly versatile. Try topping with smoked salmon and crème fraîche, sautéed mushrooms with garlic, avocado and cherry tomatoes, or simply sour cream with fresh dill. For a heartier meal, serve alongside grilled vegetables or a crisp green salad.
- → How spicy is the harissa yogurt?
The spice level depends on your harissa paste brand, which can range from mild to very hot. Start with 1 tablespoon and taste before adding more. The yogurt helps mellow the heat, creating a balanced, warming flavor rather than overwhelming spiciness. You can always serve extra harissa on the side.