Celeriac Rösti with Harissa Yogurt (Printable)

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

# What You Need:

→ Rösti

01 - 1.1 lb celeriac, peeled and coarsely grated
02 - 7 oz potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp all-purpose 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 - 7 oz 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 - Fresh parsley, chopped
18 - Lemon wedges

# How to Make It:

01 - Place grated celeriac and potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture.
02 - In a large mixing bowl, combine drained celeriac, potatoes, grated onion, parsley, flour, egg, salt, and pepper. Mix until well incorporated.
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, gently flattening in the pan. Fry in batches for 4-5 minutes per side until golden and crispy, adding additional oil as needed. Transfer to paper towel-lined plate and keep warm.
04 - In a small bowl, whisk together Greek yogurt, harissa paste, lemon juice, and salt. Adjust seasoning to taste.
05 - In a clean pan, heat butter or oil over medium heat. Crack eggs into pan and fry to desired doneness. Season with salt and pepper.
06 - Arrange rösti on serving plates, top each with a dollop of harissa yogurt and a fried egg. Garnish with fresh parsley and lemon wedges.

# Expert Suggestions:

01 -
  • The celeriac adds a subtle, sweet earthiness that makes these rösti feel more sophisticated than regular hash browns.
  • Harissa yogurt brings a creamy heat that cuts through the richness of the fried egg beautifully.
  • It looks impressive on the plate but comes together with ingredients you probably already have.
  • Leftovers reheat surprisingly well in a hot oven, staying crisp on the outside.
02 -
  • If you don't squeeze out enough liquid from the celeriac and potato, the rösti will fall apart in the pan and never crisp up properly.
  • Don't overcrowd the pan—give each rösti space to breathe or they'll steam instead of fry.
  • Taste the harissa yogurt before serving, because harissa brands vary wildly in heat level and you may need to adjust.
03 -
  • Grate the vegetables just before mixing to prevent them from browning and losing moisture prematurely.
  • If the mixture feels too wet even after squeezing, add an extra tablespoon of flour to help it bind.
  • Use a cast iron skillet if you have one—it holds heat beautifully and gives the rösti an even, deep golden color.
  • Make the harissa yogurt the night before to let the flavors meld and save yourself time in the morning.
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