Celeriac Rösti with Harissa Yogurt

The smell of celeriac frying in olive oil always catches me off guard—earthy, slightly sweet, completely different from potatoes. I started making these rösti on a whim one Sunday when I had half a celeriac sitting in the fridge, no real plan except curiosity. The edges crisped up beautifully, and when I cracked an egg on top and drizzled harissa yogurt over everything, it felt like I'd stumbled onto something worth keeping. Now it's my go-to when I want brunch to feel special without the fuss.

I made this for friends on a rainy Saturday morning, and someone said it tasted like a farmers market in a pan. The parsley was still damp from rinsing, the eggs were from a carton I'd grabbed last minute, but somehow it all came together. We ate slowly, dipping crispy edges into the yogurt, letting yolks run everywhere. Nobody checked their phone once.

Ingredients

• Celeriac: This gnarly root vegetable grates into delicate strands that crisp up like magic, and it holds its shape better than potatoes alone, so your rösti stay intact when you flip them.
• Potatoes: They add starch and bind everything together, plus a familiar comfort that balances the celeriac's earthiness.
• Onion: Finely grated onion melts into the mix, adding sweetness and moisture without chunks that might burn.
• Fresh parsley: Chopped parsley brings brightness and a hint of green that cuts through the richness, and it smells incredible when it hits the hot oil.
• Plain flour: Just enough to help the mixture hold together without making it doughy or heavy.
• Egg: Acts as the glue, binding all those shredded vegetables into cohesive little cakes.
• Olive oil: Use a generous hand here, because you need enough to get that golden, crispy crust on both sides.
• Greek yogurt: Thick, tangy, and cooling, it's the perfect base for the spicy harissa without turning runny.
• Harissa paste: This North African chili paste is smoky, slightly sweet, and complex, and a little goes a long way.
• Lemon juice: Brightens the yogurt and keeps the harissa from feeling too heavy or one-note.
• Eggs for frying: The runny yolk is basically a sauce, so don't skip this part.
• Butter or olive oil for eggs: Butter gives a richer flavor, olive oil keeps it lighter, both work beautifully.

Instructions

Squeeze out the moisture:

Place your grated celeriac and potato in a clean kitchen towel and twist it over the sink, wringing out every drop of liquid you can. This step is the difference between crispy and soggy, so don't rush it.

Mix the rösti base:

In a large bowl, combine the squeezed-out 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 rösti:

Heat olive oil in a non-stick pan over medium heat, then scoop heaped tablespoons of the mixture into the pan, flattening each one gently with the back of a spoon. Fry in batches for 4 to 5 minutes per side until they're golden brown and crisp, adding more oil between batches as needed.

Keep them warm:

Transfer cooked rösti to a paper towel-lined plate and keep them warm in a low oven while you finish the rest.

Make the harissa yogurt:

In a small bowl, stir together Greek yogurt, harissa paste, lemon juice, and a pinch of salt, tasting as you go. You want it spicy but still creamy and tangy.

Fry the eggs:

Heat butter or oil in a clean pan 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 right before they come off the heat.

Serve:

Plate the rösti, top each with a dollop of harissa yogurt and a fried egg, then scatter with extra parsley and serve with lemon wedges on the side.

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There was a morning I made these for my sister, who doesn't usually eat breakfast at all. She ate two rösti, mopped up every bit of yogurt with the edges, and said she finally understood why people make brunch plans. It's one of those dishes that makes you slow down, savor the textures, and feel like the effort was worth it.

Choosing Your Celeriac

Look for smaller, heavier celeriac roots without too many knobs, because they're easier to peel and grate. The flesh should be creamy white, not brown or spongy in the center. If you've never worked with celeriac before, don't be intimidated by its gnarly appearance—once you peel away the thick skin, it grates just like a potato and tastes like a cross between celery and parsnip.

Adjusting the Heat

If your harissa yogurt feels too spicy, stir in a little extra yogurt or a drizzle of honey to mellow it out. For more heat, add a pinch of cayenne or a few drops of hot sauce. I've also swapped harissa for chipotle paste when I wanted a smokier, less acidic kick, and it worked beautifully with the earthy celeriac.

Serving and Storing

These rösti are best eaten fresh and hot, but you can make the mixture a few hours ahead and keep it covered in the fridge until you're ready to fry. Leftover rösti reheat well in a hot oven or skillet, though they lose a bit of their crispness. The harissa yogurt keeps for up to three days in the fridge and actually tastes better the next day when the flavors have melded.

• Serve with a simple arugula salad dressed in lemon and olive oil for a complete meal.
• Try adding a handful of grated Gruyère or Parmesan to the rösti mixture for extra richness.
• If you're feeding a crowd, keep finished rösti warm in a 200°F oven on a baking sheet while you fry the rest.

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This dish has become one of those recipes I turn to when I want to feel like I'm taking care of someone, even if that someone is just me. The crispy edges, the creamy yogurt, the runny yolk—it all adds up to something comforting and alive at the same time.

Recipe Questions & Answers

→ Can I prepare the rösti mixture in advance?

Yes, you can grate and mix the vegetables up to 2 hours ahead. Keep the mixture refrigerated and squeeze out any excess liquid again before frying for the crispiest results.

→ What can I substitute for celeriac?

You can use all potatoes, sweet potatoes, or parsnips if celeriac isn't available. Each will give a slightly different flavor profile but work well with the harissa yogurt.

→ How do I make the rösti extra crispy?

The key is thoroughly squeezing out moisture from the grated vegetables and ensuring your pan is properly heated before adding the mixture. Don't overcrowd the pan and resist flipping too early.

→ Can I make this dish dairy-free?

Absolutely. Replace the Greek yogurt with a dairy-free alternative like coconut yogurt or cashew cream. The harissa will still provide wonderful flavor and the eggs remain the same.

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

Reheat in a hot oven at 200°C (400°F) for 8-10 minutes or in a frying pan with a little oil. This will restore the crispy exterior better than microwaving.

→ How spicy is the harissa yogurt?

The heat level depends on your harissa paste brand. Start with 1 tablespoon and taste, adding more gradually. The yogurt mellows the spice considerably, making it pleasantly warm rather than fiery.