Celeriac Rösti with Harissa Yogurt

It was a cold Saturday morning when I opened the fridge and found a knobby celeriac I'd bought on impulse three days earlier. I wasn't even sure what to do with it at first, but something about its earthy smell reminded me of root cellars and comfort food. I grated it alongside a couple of potatoes, formed rough patties, and watched them turn golden and lacy in the pan. The kitchen filled with a nutty, caramelized aroma that made my partner wander in asking what smelled so good. That's how this dish was born—half experiment, half hunger.

I made this for friends once on a lazy Sunday, and we ended up sitting around the table for two hours, pouring more coffee and frying more eggs. Someone suggested adding extra harissa directly onto the rösti, and it became a little spicy, messy, perfect tradition. Now I can't make these without thinking of that morning, the sun coming through the kitchen window, and the sound of laughter over runny yolks. It's the kind of dish that invites people to linger.

Ingredients

• Celeriac: This knobby root brings a mild, celery-like sweetness that crisps beautifully when fried, and it's worth the effort to peel and grate.
• Potatoes: They bind the rösti together and add starch for that essential golden crust.
• Onion: Finely grated onion releases just enough moisture and sweetness to keep the patties tender inside.
• Parsley: Fresh parsley adds a bright, herbal note that balances the richness of the egg and yogurt.
• Flour: A little flour helps hold everything together without making the rösti heavy.
• Egg: This acts as the glue, binding the vegetables into cohesive, fry-able rounds.
• Olive oil: Use enough to get a proper sizzle and achieve that crispy, golden exterior.
• Greek yogurt: Thick and tangy, it provides a cooling base for the harissa heat.
• Harissa paste: This North African chili paste brings smoky, complex heat that transforms plain yogurt into something special.
• Lemon juice: A squeeze of acidity brightens the yogurt and makes everything taste more vibrant.
• Butter or olive oil for eggs: Butter gives the eggs a richer flavor, but olive oil works beautifully if you prefer.
• Eggs for frying: Fresh eggs with bright yolks make all the difference when they're the star of the plate.

Instructions

Squeeze out the moisture:

Place the grated celeriac and potato in a clean kitchen towel and twist it tight, squeezing until your hands ache a little. This step is crucial—excess moisture will make your rösti soggy instead of crisp.

Mix the rösti base:

In a large bowl, combine the squeezed vegetables with onion, parsley, flour, egg, salt, and pepper, mixing with your hands until everything clings together. The mixture should feel slightly sticky but hold its shape when pressed.

Fry the rösti:

Heat olive oil in a non-stick pan over medium heat until it shimmers, then scoop heaped tablespoons of mixture and flatten them gently with the back of a spoon. Fry each side for 4 to 5 minutes until deeply golden and crisp, resisting the urge to flip too early.

Keep warm:

Transfer cooked rösti to a paper towel-lined plate and keep them in a low oven while you finish the batch. This keeps them crisp and warm without steaming.

Make the harissa yogurt:

Stir together Greek yogurt, harissa paste, lemon juice, and a pinch of salt in a small bowl, tasting and adjusting until the heat and tang feel balanced. It should be creamy, spicy, and just a little sharp.

Fry the eggs:

Heat butter or oil in a clean pan over medium heat and crack in the eggs, cooking until the whites are set but the yolks remain runny. Season with salt and pepper while they're still in the pan.

Plate and serve:

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

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One morning I served this to my mum, who's usually skeptical of anything that isn't a classic breakfast. She took one bite, then looked up and said it reminded her of potato pancakes her grandmother used to make, but better. That small nod of approval meant more than any compliment from a food magazine ever could. It's funny how a dish can bridge generations without even trying.

Choosing and Preparing Celeriac

Celeriac looks intimidating with its rough, dirt-caked skin, but once you cut away the outer layer, the flesh is pale and creamy. I use a sharp knife to slice off the base and top, then work my way around the sides, removing the knobby bits until I'm left with smooth ivory root. Grating it releases a faint celery aroma that's earthy and sweet at once. If you're new to celeriac, this recipe is a gentle introduction—it doesn't overpower, it just adds depth.

Getting the Rösti Crispy

The secret to crispy rösti is heat control and patience. I learned this the hard way after flipping too early and watching half my batch crumble into the pan. Medium heat gives the exterior time to form a golden crust while the inside cooks through without burning. Don't be tempted to press down on the rösti with your spatula—let them crisp naturally. When they're ready, they'll release easily from the pan, and the edges will be lacy and bronze.

Customizing Your Toppings

While harissa yogurt and fried eggs are my go-to, I've also topped these rösti with smoked salmon and crème fraîche for a fancier brunch. A friend once brought over some leftover roasted vegetables and we piled those on top with a drizzle of tahini. The rösti themselves are a blank canvas—crispy, savory, and ready to carry whatever flavors you're craving.

• Try crumbled feta and cherry tomatoes for a Mediterranean twist.
• Add sautéed mushrooms and thyme for an earthy, autumn version.
• Drizzle with hot honey if you like the sweet and spicy combination.

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This dish has become my answer to the question, what should we make for brunch, something that feels special but doesn't require too much fuss. It's warm, satisfying, and just a little bit impressive without trying too hard.

Recipe Questions & Answers

→ Can I prepare the rösti mixture ahead of time?

Yes, you can prepare the mixture up to 4 hours in advance. Keep it refrigerated and squeeze out any excess liquid again before frying, as the vegetables may release more moisture while sitting.

→ What can I substitute for celeriac?

You can use all potatoes or a mix of potatoes and parsnips. Sweet potatoes also work well and add a slightly sweeter flavor profile to the dish.

→ How do I make the rösti extra crispy?

The key is removing as much moisture as possible from the grated vegetables. Squeeze them thoroughly in a clean towel, and don't overcrowd the pan. Adding a tablespoon of cornmeal to the mixture also helps achieve extra crunch.

→ Can I make this dairy-free?

Absolutely. Replace the Greek yogurt with a thick coconut yogurt or cashew-based yogurt. The harissa will still provide plenty of flavor and the eggs remain unchanged.

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

Reheat rösti in a hot oven at 200°C (400°F) for 8-10 minutes to restore crispiness. Avoid microwaving as it will make them soggy.

→ How spicy is the harissa yogurt?

The yogurt mellows the harissa heat considerably, creating a warm, aromatic spice rather than intense heat. Start with 1 tablespoon of harissa and adjust to your preference.