# What You Need:
→ Rösti
01 - 1 pound 2 ounces celeriac, peeled and coarsely grated
02 - 7 ounces potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tablespoons fresh parsley, finely chopped
05 - 2 tablespoons all-purpose flour or gluten-free flour
06 - 1 large egg
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 3 tablespoons olive oil for frying
→ Harissa Yogurt
10 - 7 ounces Greek yogurt
11 - 1½ tablespoons harissa paste
12 - 1 teaspoon fresh lemon juice
13 - Salt to taste
→ Fried Eggs
14 - 4 large eggs
15 - 1 tablespoon butter or olive oil
16 - Salt and pepper to taste
→ To Serve
17 - Extra fresh parsley, chopped
18 - Lemon wedges
# How-To Steps:
01 - Place grated celeriac and potato in a clean kitchen towel and squeeze firmly to extract as much liquid as possible. Transfer to a large mixing bowl.
02 - Add grated onion, chopped parsley, flour, egg, salt, and black pepper to the celeriac and potato. Mix thoroughly until all ingredients are evenly incorporated.
03 - Heat 1½ tablespoons olive oil in a large non-stick frying pan over medium heat. Scoop a heaped tablespoon of mixture per rösti and gently flatten in the pan. Fry in batches for 4-5 minutes per side until golden and crisp. Add additional oil as needed between batches. Transfer finished rösti to a paper towel-lined plate and keep warm.
04 - In a small bowl, combine Greek yogurt, harissa paste, and lemon juice. Stir until smooth and well blended. Season with salt to taste.
05 - Heat butter or oil in a clean pan over medium heat. Crack eggs directly into the pan and fry to your preferred doneness. Season with salt and pepper.
06 - Arrange rösti cakes on serving plates. Top each with a generous dollop of harissa yogurt and a fried egg. Garnish with fresh parsley and serve with lemon wedges.
