Save There's a brunch spot two blocks from my old flat that used to serve something close to this—crispy potato cakes with a yogurt I could never quite place. One Sunday I came home determined to figure it out, and that's when celeriac entered my life. I had no idea how much flavor that knobby, ugly root could bring until I grated it into shreds and watched it turn golden in hot oil. The harissa yogurt was a happy accident after I added too much paste and decided to just lean into the heat. Now it's the dish I make when I want to impress without fussing, and it works every single time.
I made this for a friend who claimed she didn't like celeriac, and she ate three rösti before I could even finish plating mine. She kept asking what the secret ingredient was, convinced I'd done something complicated. The truth is, it's just about getting the moisture out and letting the natural sweetness caramelize in the pan. Watching her change her mind about a vegetable she'd written off felt better than any compliment about my cooking.
Ingredients
- Celeriac: This knobby root has a subtle celery flavor that mellows and sweetens when fried, giving the rösti an earthy depth potato alone can't achieve.
- Potatoes: They bind everything together and add familiar comfort, balancing the celeriac's earthiness with starchy goodness.
- Onion: Finely grated onion releases its juices into the mix, adding a hint of sweetness and helping the rösti hold its shape.
- Fresh parsley: Chopped parsley brings brightness and a pop of green that cuts through the richness of the fried egg and yogurt.
- Plain flour: Just enough to bind the grated vegetables without making the rösti heavy or doughy.
- Egg: Acts as the glue that keeps everything from falling apart in the pan.
- Olive oil: For frying, it gives a cleaner taste than butter and handles the heat without burning.
- Greek yogurt: Thick and tangy, it cools down the harissa and adds creamy contrast to the crispy rösti.
- Harissa paste: This North African chili paste is smoky, spicy, and slightly sweet, transforming plain yogurt into something memorable.
- Lemon juice: A splash brightens the yogurt and balances the heat from the harissa.
- Butter or olive oil for eggs: Butter adds richness, olive oil keeps it lighter, both work beautifully depending on your mood.
- Lemon wedges: A final squeeze at the table ties everything together and adds a fresh, zesty finish.
Instructions
- Squeeze Out the Moisture:
- Place the grated celeriac and potato in a clean kitchen towel and twist it tight, wringing out every drop of liquid you can. This step is non-negotiable if you want crispy rösti instead of soggy pancakes.
- Mix the Rösti Base:
- In a large bowl, combine the squeezed vegetables with onion, parsley, flour, egg, salt, and pepper, mixing until everything is evenly distributed. The mixture should hold together when you press it but still look shaggy and loose.
- Fry the Rösti:
- Heat olive oil in a non-stick pan over medium heat, then scoop heaped tablespoons of the mixture into the pan, flattening them gently with the back of a spoon. Fry for 4 to 5 minutes per side until deeply golden and crisp, resisting the urge to flip too early.
- Keep Them Warm:
- Transfer cooked rösti to a paper towel-lined plate and keep them in a low oven while you finish the rest. This keeps them crispy and warm without getting greasy.
- Make the Harissa Yogurt:
- Stir together Greek yogurt, harissa paste, lemon juice, and a pinch of salt in a small bowl. Taste and adjust the heat or tang to your liking.
- Fry the Eggs:
- Heat butter or oil in a clean pan over medium heat, crack in the eggs, and fry until the whites are set but the yolks are still runny. Season with salt and pepper while they cook.
- Plate and Serve:
- Arrange the rösti on plates, add a generous dollop of harissa yogurt, and top each with a fried egg. Scatter fresh parsley over everything and serve with lemon wedges on the side.
Save One cold Saturday morning, I served these to my sister who was visiting, and she sat at the table in her pajamas with coffee, completely silent except for the occasional hum of approval. When she finally spoke, she just said, why don't you make this every weekend? It's the kind of dish that turns a regular morning into something worth remembering, the kind that makes people linger at the table longer than they planned.
Getting the Crispiest Rösti
The secret to rösti that shatter when you bite into them is all about moisture control and heat. After squeezing the vegetables, let the mixture sit for a minute, then give it one more squeeze if any liquid has pooled at the bottom of the bowl. Use a non-stick pan that's properly heated before you add the oil, and resist the urge to press down on the rösti too hard while they cook. A gentle flatten at the start is enough, after that, let the heat do the work and you'll get crispy edges with a tender, flavorful center.
Adjusting the Harissa Yogurt
Harissa paste varies wildly in heat depending on the brand, so start with less than you think you need and build up from there. I once used a new jar without tasting first and ended up with yogurt so fiery my eyes watered, now I always do a tiny taste test before mixing the full batch. If you accidentally overdo it, stir in more yogurt or a spoonful of tahini to mellow it out. You can also add a pinch of honey for sweetness or extra lemon juice for brightness, this sauce is forgiving and easy to tweak until it tastes just right to you.
Make-Ahead and Serving Ideas
You can grate the vegetables and squeeze out the moisture up to a day ahead, just store the mixture in the fridge in an airtight container and give it another quick squeeze before frying. The harissa yogurt also keeps well for three days, and actually tastes better after the flavors have had time to meld. I've served these rösti with smoked salmon instead of eggs for a fancier brunch, and they're just as good topped with sautéed greens or roasted tomatoes if you want to skip the dairy.
- Try adding a tablespoon of cornmeal to the rösti mix for extra crunch and a slightly different texture.
- Swap regular potatoes for sweet potatoes if you want a hint of sweetness that plays beautifully with the harissa heat.
- Serve with a simple green salad dressed in lemon vinaigrette to round out the meal and add freshness.
Save This dish has become my go-to when I want something that feels special but doesn't demand hours in the kitchen. The combination of crispy, creamy, spicy, and rich hits every note, and somehow it never gets old.
Recipe FAQs
- → Can I prepare the rösti mixture ahead of time?
Yes, you can grate and mix the vegetables 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 all potatoes, sweet potatoes, parsnips, or a combination of root vegetables. Each will bring a slightly different flavor profile while maintaining the crispy texture.
- → How do I make the rösti extra crispy?
The key is squeezing out as much liquid as possible from the grated vegetables. Also, avoid overcrowding the pan and ensure the oil is properly heated before adding the mixture. Adding a tablespoon of cornmeal also helps achieve extra crunch.
- → Is harissa paste very spicy?
Harissa has moderate heat with smoky, complex flavors. Start with less paste and adjust to your taste preference. You can also mix in extra yogurt to mellow the spiciness while keeping the flavor.
- → Can I bake the rösti instead of frying?
Yes, you can bake them at 200°C (400°F) on a greased baking sheet for 20-25 minutes, flipping halfway through. They won't be quite as crispy as pan-fried, but brushing with oil helps achieve a golden exterior.
- → How should I store leftovers?
Store cooked rösti in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan or oven to restore crispiness. The harissa yogurt keeps separately for up to 3 days.