# Components:
→ Rösti
01 - 17.6 oz celeriac, peeled and coarsely grated
02 - 7 oz 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 oz 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
→ Garnish and Serving
17 - Fresh parsley, chopped
18 - Lemon wedges
# Directions:
01 - Place grated celeriac and potato in a clean kitchen towel and squeeze out as much excess liquid as possible to ensure crispy rösti.
02 - In a large mixing bowl, combine the squeezed celeriac, potato, grated onion, chopped parsley, flour, egg, salt, and black pepper. 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 to 5 minutes per side until golden and crispy, adding additional oil as needed. Transfer to a paper towel-lined plate and keep warm.
04 - In a small bowl, combine Greek yogurt, harissa paste, lemon juice, and salt. Adjust seasoning to achieve desired heat level and flavor balance.
05 - In a separate clean pan, heat butter or oil over medium heat. Carefully crack eggs into the pan and fry to your preferred doneness. Season with salt and pepper.
06 - Arrange rösti on serving plates, top each with a generous dollop of harissa yogurt and a fried egg. Garnish with fresh chopped parsley and serve with lemon wedges on the side.
