# What You'll Need:
→ Rösti
01 - 1 lb 2 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 plain 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 fl oz Greek yogurt
11 - 1½ tablespoons harissa paste
12 - 1 teaspoon 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
# How to Make It:
01 - Place grated celeriac and potato in a clean kitchen towel and squeeze out as much liquid as possible until dry.
02 - In a large bowl, combine drained celeriac, potato, onion, parsley, flour, egg, salt, and pepper. Mix until evenly combined.
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, adding additional oil as needed. Transfer to paper towel-lined plate and keep warm.
04 - In a small bowl, whisk together Greek yogurt, harissa paste, lemon juice, and salt. Adjust seasoning to taste.
05 - In a clean pan, heat butter or oil over medium heat. Crack in eggs and fry to desired doneness. Season with salt and pepper.
06 - Arrange rösti patties on serving plates, top each with a dollop of harissa yogurt and a fried egg. Garnish with chopped parsley and lemon wedges.
