Celeriac Rösti with Harissa Yogurt (Printer-Friendly)

Crispy celeriac rösti with spicy harissa yogurt and fried eggs—a vibrant twist on classic hash browns.

# What You'll 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 plain flour
06 - 1 large egg
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - 3 tbsp olive oil for frying

→ Harissa Yogurt

10 - 7 oz Greek yogurt
11 - 1½ 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 - Extra parsley, chopped
18 - Lemon wedges

# Direction Steps:

01 - Place grated celeriac and potato in a clean towel and squeeze out as much liquid as possible.
02 - In a large bowl, combine celeriac, potato, onion, parsley, flour, egg, salt, and pepper. Mix until well combined.
03 - Heat 1½ 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 4–5 minutes per side until golden and crisp, adding more oil as needed. Transfer to a 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 your desired doneness. Season with salt and pepper.
06 - Serve rösti topped with a dollop of harissa yogurt and a fried egg. Garnish with extra parsley and lemon wedges.

# Expert Advice:

01 -
  • The celeriac adds a nutty, slightly peppery depth that makes each bite more interesting than classic hash browns.
  • Harissa yogurt brings creamy heat that cuts through the richness of fried eggs without overwhelming the delicate rösti.
  • It looks impressive enough for guests but comes together with staples you likely already have.
  • The textures play off each other perfectly: crisp outside, tender inside, creamy yogurt, runny yolk.
02 -
  • If you don't squeeze out enough liquid from the vegetables, the rösti will steam instead of crisp and you'll be left with pale, floppy patties that taste disappointingly bland.
  • Letting the rösti cook undisturbed for the full time on each side is essential, flipping too soon breaks them apart and ruins the golden crust you're working toward.
  • Taste your harissa yogurt before serving because harissa paste varies wildly in heat level, and you don't want to surprise anyone with unexpected fire.
03 -
  • Grate the vegetables just before mixing and frying, as celeriac and potatoes oxidize quickly and can turn an unappetizing brown if left sitting too long.
  • Press the rösti flat but not paper-thin in the pan, a little thickness ensures a creamy interior while still achieving that essential crispy crust.
  • Use a fish spatula or thin metal turner to flip the rösti, it slides under them more easily than a thick plastic spatula and reduces the chance of breaking them apart.
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