Pin I discovered celeriac rösti quite by accident on a grey London morning when I'd forgotten to buy regular potatoes but had a knobby celeriac sitting in my crisper drawer. The slight earthiness it brought, paired with the crisp edges and that spicy harissa yogurt dollop, felt like someone had handed me a key to a completely different breakfast. It became the dish I'd make whenever I wanted to feel a bit fancy without the fuss, and it somehow never disappointed.
My partner once brought his notoriously picky sister over for brunch, and I almost panicked when serving this—but watching her slice through that golden rösti and taste the warm egg yolk mixing with the harissa yogurt, then actually ask for the recipe, felt like a small victory. That moment taught me that good food doesn't need to perform; it just needs to be genuinely delicious.
Ingredients
- Celeriac, 500g peeled and coarsely grated: This is your secret weapon—it's more forgiving than potato alone and brings an almost nutty undertone that makes people pause mid-bite trying to figure out what they're tasting.
- Potatoes, 200g peeled and coarsely grated: Keep them in balance with the celeriac or your rösti will taste too earthy; the potato keeps things grounded and crispy.
- Small onion, finely grated: Grate it finely so it melts completely into the mixture rather than leaving sharp bits throughout.
- Fresh parsley, 2 tbsp finely chopped: Don't skip this—it adds a fresh green note that prevents the whole thing from feeling heavy.
- Plain flour or gluten-free flour, 2 tbsp: This binds everything without making it dense; too much and you'll end up with something closer to a potato pancake than a proper rösti.
- Large egg, 1: Your binder and the reason these hold together during frying.
- Salt, 1 tsp and black pepper, ½ tsp: Season generously before cooking—the rösti will taste flat otherwise.
- Olive oil, 3 tbsp for frying: Use good oil here; you'll taste the difference in every bite.
- Greek yogurt, 200g: Full-fat is non-negotiable if you want that creamy richness the harissa needs to cling to.
- Harissa paste, 1½ tbsp: Adjust this up or down depending on your heat tolerance and the brand you're using—some are fiercer than others.
- Lemon juice, 1 tsp: Brightens the yogurt and cuts through the richness of the egg.
- Butter or olive oil for the eggs, 1 tbsp: Butter gives you better browning around the edges, but oil works if you prefer.
- Extra parsley and lemon wedges to serve: These aren't garnish—they're finishing touches that make the plate feel complete.
Instructions
- Squeeze out all the moisture:
- Place your grated celeriac and potato into a clean kitchen towel and wring it out hard—you want it almost uncomfortably dry. Excess moisture is the enemy of crispy rösti, and this single step determines whether you'll get those golden, crackling edges.
- Mix your base together:
- Combine everything in a bowl and mix just until you can't see any dry flour; overmixing will make them dense. The texture should feel slightly loose but hold together when you squeeze a handful.
- Heat your pan and fry in batches:
- Get your oil hot enough that it sizzles when the mixture hits the pan, then flatten each rösti gently with the back of a spatula—don't press down aggressively or you'll squeeze out moisture you just worked hard to remove. Fry for 4 to 5 minutes per side until they're deep golden and the edges look almost lacy and crisp.
- Make the harissa yogurt while they cook:
- Whisk Greek yogurt with harissa paste and lemon juice, tasting as you go. This only takes a minute and the flavors meld better if it sits while you finish the rösti.
- Fry your eggs:
- Get a clean pan hot, add your butter or oil, and crack in the eggs one by one. The whites should turn opaque and crispy at the edges while the yolk stays jammy—that's the entire point of this dish.
- Assemble and serve immediately:
- Stack a rösti, top with a generous dollop of harissa yogurt and a fried egg, then scatter parsley and serve with lemon wedges. Eat it while it's still warm and the contrast between the crisp rösti and creamy yogurt is at its peak.
Pin There's a specific moment when you bite through that crispy exterior and hit the soft, earthy center, and then the harissa yogurt brings the heat, and finally the runny yolk adds this luxurious richness—it all happens at once on your tongue. That's when you know you've made something worth making.
The Secret to Crispy Edges
The first time I made these, I was timid with the heat and ended up with soft, pale discs that felt more boiled than fried. Now I preheat my pan properly and let each side sit undisturbed for the first minute or two—that's when the magic happens and the bottom develops that crucial crust. Resist the urge to fidget and flip constantly; patience is what separates good rösti from forgettable ones.
Why Celeriac Works Here
Celeriac has a subtle minerality that potato alone can't give you, and it holds its shape better when you're frying, which means you get cleaner edges and a more interesting flavor profile. I used to think of it as just another root vegetable, but in rösti it becomes something almost elegant—it whispers rather than shouts, which is exactly what a dish like this needs.
Building Flavor Layers
The parsley in the rösti itself, the harissa in the yogurt, and the acid from the lemon wedges all work together to prevent any single element from becoming monotonous. I learned this the hard way by making a batch with none of those components and realizing the dish tasted flat and one-dimensional. Now I think of this as a conversation between three distinct flavors rather than just a vehicle for fried eggs.
- Taste the harissa yogurt before you assemble—you might want more lemon juice or salt depending on your specific harissa brand.
- If your rösti crack or break during flipping, they still taste fine; appearance matters less than flavor here.
- Make the rösti mixture just before frying; if you let it sit for more than a few minutes, it'll start to release moisture again.
Pin Make this when you want brunch to feel like an occasion but don't want to spend all morning in the kitchen. It's the kind of dish that reminds you why cooking for yourself matters.
Recipe Q&A
- → How do I prevent my rösti from falling apart?
The key is thoroughly squeezing out excess moisture from the grated vegetables using a clean kitchen towel. This ensures the mixture binds properly and achieves maximum crispiness when frying.
- → Can I make the rösti ahead of time?
Yes, you can prepare the mixture up to 4 hours in advance and refrigerate it covered. However, the rösti are best fried fresh just before serving to maintain their crispy texture.
- → What can I substitute for celeriac?
You can use parsnips, carrots, or sweet potatoes instead of celeriac. Each will provide a slightly different flavor profile but will work beautifully with the harissa yogurt.
- → How spicy is the harissa yogurt?
Harissa paste provides moderate heat that's mellowed by the creamy yogurt. Adjust the amount of harissa to your preference—start with 1 tablespoon for mild heat or increase to 2 tablespoons for more kick.
- → Can I bake the rösti instead of frying?
Yes, brush the shaped rösti with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. They won't be quite as crispy as pan-fried, but they'll still be delicious.
- → What's the best way to serve this dish?
Serve immediately while the rösti are hot and crispy. Place them on warmed plates, add a generous dollop of harissa yogurt, top with a fried egg, and garnish with fresh parsley and lemon wedges.