Celeriac Rösti with Harissa Yogurt (Printable version)

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

# What you need:

→ Rösti

01 - 1.1 lb celeriac, peeled and coarsely grated
02 - 0.44 lb potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp plain flour or gluten-free flour
06 - 1 large egg
07 - 1 tsp salt
08 - 0.5 tsp black pepper
09 - 3 tbsp olive oil for frying

→ Harissa Yogurt

10 - 0.88 cup Greek yogurt
11 - 1.5 tbsp harissa paste
12 - 1 tsp 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

→ To Serve

17 - 2 tbsp fresh parsley, chopped
18 - 1 lemon, cut into wedges

# How to Make It:

01 - Place grated celeriac and potato in a clean kitchen towel and squeeze out as much liquid as possible.
02 - In a large bowl, combine drained celeriac, potato, onion, parsley, flour, egg, salt, and pepper. Mix until well combined.
03 - Heat 1.5 tbsp 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 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 desired doneness. Season with salt and pepper.
06 - Arrange rösti cakes on plates, top each with a dollop of harissa yogurt and a fried egg. Garnish with chopped parsley and lemon wedges.

# Expert Advice:

01 -
  • The celeriac gives you something deeper and more refined than regular potatoes, with a subtle sweetness that plays beautifully against the harissa kick.
  • You can have this on the table in under an hour, making it perfect for those moments when you want something restaurant-worthy but not fussy.
  • It's vegetarian, naturally gluten-free if you swap the flour, and honestly impressive enough to serve guests without feeling like you've overworked yourself.
02 -
  • The moisture-squeezing step isn't glamorous, but it's non-negotiable—I learned this the hard way when I skipped it and ended up with soggy, falling-apart rösti that never crisped.
  • Medium heat is your friend here; too high and you'll burn the outside before the inside cooks through, too low and you'll just steam everything into mush.
03 -
  • For extra crunch that's barely noticeable but absolutely game-changing, add a tablespoon of cornmeal or even finely grated Parmesan to your rösti mixture.
  • If harissa isn't calling to you, sriracha or even a spicy mayo works beautifully—the key is finding something that contrasts with the earthiness of the celeriac.
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