Celeriac Rösti with Harissa Yogurt

There was a morning last autumn when I had half a celeriac sitting in the crisper, looking gnarly and uninviting, and I almost tossed it into a soup out of sheer lack of inspiration. But then I remembered how my neighbor once shredded it into something crispy and golden, and I thought, why not treat it like a potato? The kitchen filled with this earthy, nutty smell as the rösti sizzled in the pan, and I knew I was onto something good. I topped it with harissa yogurt because I love that contrast of creamy and spicy, and cracked an egg on top just because. It turned into one of those meals you make again and again without even thinking.

I made this for a lazy Sunday brunch with friends who claimed they didnt like celeriac. They devoured three rösti each and asked for the recipe before they even finished their coffee. One of them said it tasted like hash browns grew up and got interesting. I think that stuck with me because it is exactly what this dish feels like: familiar comfort with a bit of edge. Now its my go-to when I want to impress without spending all morning in the kitchen.

Ingredients

• Celeriac: This knobby root vegetable becomes sweet and nutty when fried, with a texture that crisps beautifully and holds together better than potato alone.
• Potatoes: They add starch and structure to the rösti, helping everything bind without falling apart in the pan.
• Onion: Finely grated onion brings a mild sweetness and moisture that keeps the rösti tender inside while the edges get crispy.
• Fresh parsley: A handful of chopped parsley adds brightness and a subtle herbal note that balances the earthiness of the celeriac.
• Plain flour: Just enough to help bind the mixture without making it heavy or doughy.
• Egg: Acts as the glue that holds the grated vegetables together through all that flipping and frying.
• Olive oil: Use a good quality oil that can take the heat and adds a fruity richness to the crispy edges.
• Greek yogurt: Thick, creamy, and tangy, it cools down the harissa and clings perfectly to the warm rösti.
• Harissa paste: This North African chili paste brings smoky, complex heat with layers of cumin, coriander, and garlic.
• Lemon juice: A squeeze brightens the yogurt and cuts through the richness of the fried egg.
• Eggs for frying: Always use the freshest eggs you can find for frying, the whites set better and the yolks stay beautifully runny.
• Butter or olive oil for eggs: Butter gives a nutty flavor, olive oil keeps it lighter, choose based on your mood.

Instructions

Squeeze out the moisture:

Place the grated celeriac and potato in a clean kitchen towel and twist it hard over the sink until no more liquid drips out. 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 with your hands until everything is evenly distributed. The mixture should hold together when you squeeze a handful.

Fry the first batch:

Heat half the olive oil in a large non-stick pan over medium heat until it shimmers. Scoop heaped tablespoons of the mixture into the pan, flattening each one gently with the back of a spoon, and fry for four to five minutes per side until deeply golden and crisp.

Keep them warm:

Transfer the cooked rösti to a paper towel-lined plate and keep them in a low oven while you fry the remaining batches. Add more oil to the pan as needed between batches.

Make the harissa yogurt:

In a small bowl, whisk together Greek yogurt, harissa paste, lemon juice, and a pinch of salt. Taste and adjust the harissa if you want more heat or the lemon if you want more brightness.

Fry the eggs:

In a clean pan, melt the butter or heat the oil 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 warm rösti on plates, spoon a generous dollop of harissa yogurt over each, and top with a fried egg. Scatter extra parsley on top and serve with lemon wedges on the side.

Save

The first time I served this, my partner broke the yolk and let it run all over the rösti and yogurt, mixing everything into this rich, spicy, golden mess. It looked chaotic but tasted incredible, and now thats the only way I eat it. Sometimes the best part of a dish is when it stops looking perfect and starts tasting like exactly what you need.

Making It Your Own

If you want extra crunch, stir a tablespoon of cornmeal into the rösti mixture before frying. You can swap the harissa for sriracha if you prefer a sharper, vinegar-forward heat, or use smoked paprika mixed into the yogurt for a milder, smoky flavor. Sweet potatoes work beautifully in place of regular potatoes and add a subtle sweetness that plays nicely with the harissa.

Storing and Reheating

Cooked rösti keep in the fridge for up to three days in an airtight container. Reheat them in a hot oven or a dry pan to bring back the crispiness, microwaving will make them soggy. The harissa yogurt also keeps well in the fridge and actually tastes better the next day when the flavors have had time to mingle.

Serving Suggestions

This dish is hearty enough to stand alone for brunch, but I love serving it with a simple green salad dressed in lemon and olive oil to cut through the richness. You can also add roasted cherry tomatoes on the side for a bit of sweetness and acidity, or serve it with sautéed greens like spinach or kale.

• Pair it with a crisp white wine or a light lager if youre serving it for a weekend lunch.
• Double the harissa yogurt and use leftovers as a dip for vegetables or a spread for sandwiches.
• If youre feeding a crowd, keep the rösti warm in a low oven and fry eggs to order so everyone gets theirs hot.

Save

This is the kind of recipe that makes you feel like a capable cook even on days when youre winging it. I hope it becomes one of those dishes you turn to when you want something comforting, vibrant, and just a little bit special.

Recipe FAQ

→ Can I make the rösti ahead of time?

Yes, you can prepare the grated vegetable mixture up to 4 hours ahead and refrigerate. Fry just before serving for the best crispy texture.

→ How do I prevent the rösti from falling apart?

The key is squeezing out excess moisture from the grated vegetables thoroughly. The egg and flour act as binders, so ensure they're well mixed through the mixture.

→ What can I substitute for celeriac?

Try using all potatoes, sweet potatoes, or parsnips for a different flavor profile. Adjust cooking time slightly depending on the vegetable's moisture content.

→ Is the harissa yogurt very spicy?

The heat level is moderate. Start with 1 tablespoon of harissa and adjust to your preference. Greek yogurt balances the spice beautifully with its cooling creaminess.

→ Can this dish be made vegan?

Replace the egg in the rösti mixture with a flax egg, use coconut yogurt instead of Greek yogurt, and skip the fried eggs or use tofu scramble as a topping.

→ What's the best way to reheat leftover rösti?

Reheat in a hot oven at 200°C (400°F) for 8-10 minutes to restore crispiness. Avoid microwaving as it will make them soggy.