Celeriac Rösti with Harissa Yogurt

The smell of celeriac browning in olive oil is earthy and sharp, nothing like the buttery sweetness of regular potatoes. I wasn't sure what to expect the morning I swapped half the spuds for this knobby root vegetable, but the crisp edges that emerged from the pan were something revelatory. My flatmate wandered into the kitchen, drawn by the sizzle, and asked what smelled so good. That's when I knew this wasn't just another breakfast experiment.

I made this for a slow Sunday brunch when friends came over after a long week. We sat around the table with coffee going cold, breaking into the yolks and watching them spill over the golden patties. Someone said it tasted like something you'd get at a proper café, and I didn't mention how simple it actually was. Sometimes the best compliments come from dishes that feel effortless but taste intentional.

Ingredients

• Celeriac: This humble root is the star here, offering a subtle anise-like flavor and holding its shape beautifully when grated and fried, make sure to peel it thoroughly as the skin can be tough and woody.
• Potatoes: They bind the rösti and add familiar comfort, balancing the celeriac's assertiveness with mild starch that crisps up gorgeously.
• Onion: Finely grated onion melts into the mixture, adding a quiet sweetness that you taste without quite noticing.
• Fresh parsley: Brightens every bite with a grassy freshness, don't skip it or the rösti can taste one-dimensional.
• Plain flour: Just enough to hold everything together without making the patties heavy or doughy.
• Egg: Acts as the glue, helping the shredded vegetables form cohesive, crispy rounds.
• Olive oil: For frying, it can take the heat and adds a fruity note that butter alone wouldn't give.
• Greek yogurt: Thick and tangy, it's the perfect canvas for harissa and cools down the spice without diluting it.
• Harissa paste: Brings smoky, complex heat that wakes up the whole plate, start with less if you're cautious and adjust to taste.
• Lemon juice: A splash of acid in the yogurt makes everything taste brighter and more balanced.
• Eggs for frying: The runny yolk is non-negotiable here, it becomes the sauce that ties everything together.
• Butter or olive oil for eggs: Butter gives a richer flavor, olive oil keeps it lighter, either works beautifully.

Instructions

Squeeze Out the Moisture:

Place the grated celeriac and potato in a clean kitchen towel and twist it hard over the sink until your hands ache a little. This step is crucial because any lingering moisture will steam the rösti instead of crisping them, and you'll end up with soggy patties that fall apart.

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 is evenly distributed. The mixture should hold together when pressed but still look shaggy and loose.

Fry the Rösti:

Heat olive oil in a non-stick pan over medium heat until it shimmers, then scoop heaped tablespoons of the mixture and flatten them gently into rounds. Fry for 4 to 5 minutes per side until deeply golden and crisp, resisting the urge to flip them too early or they'll break apart.

Make the Harissa Yogurt:

Stir together Greek yogurt, harissa paste, lemon juice, and a pinch of salt in a small bowl. Taste it and adjust the heat or tang to your liking, this sauce should be bold enough to stand up to the richness of the eggs.

Fry the Eggs:

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

Assemble and Serve:

Place a few rösti on each plate, add a generous dollop of harissa yogurt, and top with a fried egg. Scatter extra parsley over the top and serve with lemon wedges for squeezing.

Save

One winter morning, I served this to my mum after she'd been skeptical about celeriac for years. She broke the yolk with her fork, let it pool over the crispy edges, and said nothing for a moment. Then she asked for the recipe, which is her version of saying she was wrong. It's been her go-to brunch dish ever since, and I love that something I made on a whim became part of her repertoire.

Getting the Texture Right

The secret to a truly crispy rösti is patience and a hot, but not smoking, pan. If the oil isn't hot enough, the patties absorb it and turn greasy instead of golden. I learned this after a few batches that looked anemic and tasted heavy, now I wait for that shimmer in the oil and listen for the immediate sizzle when the mixture hits the pan. The edges should start to brown within the first minute, if they don't, your heat is too low.

Balancing the Harissa Yogurt

Harissa paste can range from mildly smoky to intensely fiery depending on the brand, so always taste as you go. I once used a new jar without testing it first and watched my friend's eyes water after the first bite, now I stir in half the amount, taste, and build from there. The yogurt should have a gentle warmth that enhances rather than dominates, and the lemon juice is key to keeping it from feeling too rich or one-note.

Serving and Storing

These rösti are best eaten immediately while they're still crisp, but if you need to make them ahead, keep them warm in a low oven on a wire rack so they don't steam and soften. Leftovers can be reheated in a hot pan with a little oil to restore some of the crunch, though they'll never be quite as perfect as fresh. The harissa yogurt keeps well in the fridge for up to three days and actually improves as the flavors meld together.

• Add a handful of crumbled feta to the rösti mixture for a salty, creamy surprise in every bite.
• Swap the parsley for fresh dill or chives if you want a different herbal note that pairs beautifully with the celeriac.
• Serve alongside a simple arugula salad dressed with olive oil and lemon to cut through the richness and add freshness to the plate.

Save

There's something deeply satisfying about a dish that looks elegant but comes from such humble ingredients, a knobby root, a few eggs, and some spice. Every time I make this, I'm reminded that the best meals don't need to be complicated, they just need to be made with a little care and served with good company.

Recipe FAQs

→ Can I prepare the rösti mixture in advance?

Yes, you can grate the vegetables and mix the rösti ingredients up to 2 hours ahead. Keep the mixture refrigerated and squeeze out any excess liquid again before frying for the crispiest results.

→ What can I substitute for celeriac?

You can use parsnips, turnips, or additional potatoes. Keep in mind that celeriac provides a unique, slightly nutty flavor that other root vegetables may not fully replicate.

→ How do I make the rösti extra crispy?

The key is removing as much moisture as possible from the grated vegetables. Squeeze thoroughly in a clean towel, use a hot pan with adequate oil, and resist the urge to flip too early—let them develop a golden crust first.

→ Can I make this dish vegan?

Yes, replace the egg in the rösti mixture with 2 tablespoons of aquafaba or chickpea flour mixed with water. Use coconut yogurt instead of Greek yogurt and skip the fried eggs or substitute with seasoned tofu scramble.

→ How spicy is the harissa yogurt?

The heat level depends on your harissa paste brand. Start with 1 tablespoon and taste before adding more. The Greek yogurt mellows the spice significantly, creating a balanced, tangy kick rather than overwhelming heat.

→ Can I bake the rösti instead of frying?

Yes, brush shaped rösti with olive oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. They won't be quite as crispy as pan-fried, but it's a lighter cooking method.