Celeriac Rösti with Harissa Yogurt (Printer-friendly)

Crispy celeriac rösti with spicy harissa yogurt and fried eggs—perfect for brunch or a satisfying light meal.

# What You'll Need:

→ Rösti

01 - 1.1 lb celeriac, peeled and coarsely grated
02 - 0.44 lb potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp plain flour or gluten-free 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 - 0.88 cup 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 - Extra parsley, chopped
18 - Lemon wedges

# Directions:

01 - Place grated celeriac and potato in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This ensures crispy rösti.
02 - In a large mixing bowl, combine celeriac, potato, onion, parsley, flour, egg, salt, and pepper. Mix thoroughly until well combined with no dry pockets.
03 - Heat 1.5 tbsp olive oil in a large non-stick frying pan over medium heat. Scoop heaped tablespoon portions of mixture per rösti and gently flatten in the pan. Fry in batches for 4-5 minutes per side until golden and crisp, 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 crown with a fried egg. Garnish with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • Crispy edges with a tender middle that make every bite feel like a small celebration.
  • Harissa yogurt adds just enough heat to wake up your taste buds without overwhelming the dish.
  • It looks fancy but comes together with everyday ingredients and a single pan.
  • Perfect for using up celeriac when you're tired of the same old root vegetable routine.
02 -
  • If you don't squeeze out enough liquid, the rösti will steam instead of crisp, leaving you with mushy centers and pale edges.
  • Don't overcrowd the pan or the temperature will drop and they'll stick together instead of forming individual crispy cakes.
  • Let the rösti cook undisturbed for the full time before flipping, patience here is what creates that golden crust.
03 -
  • Use a box grater instead of a food processor for the vegetables, it gives you the right texture without turning them into mush.
  • If your rösti start to fall apart in the pan, your mixture might be too wet, add another tablespoon of flour and an extra pinch of salt to help bind it.
  • For perfectly runny yolks, fry the eggs over medium-low heat and cover the pan for the last minute to gently set the whites without overcooking the yolk.
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