Celeriac Rösti with Harissa Yogurt

One rainy Saturday morning, I stood in my kitchen staring at a knobbly celeriac I'd bought on impulse at the farmers market. I had no plan for it, just a vague memory of rösti from a café in Zurich. I grated it alongside a potato, squeezed out the water, and fried up a test batch. The edges crisped beautifully, the celeriac adding an earthy sweetness I hadn't expected. I topped it with harissa yogurt because I'm incapable of leaving well enough alone, cracked an egg over the top, and suddenly had a new weekend ritual.

I made this for my sister the first time she visited after moving abroad, and she sat at my counter with her coffee, watching me flip each rösti with the kind of quiet happiness that comes from being fed something warm and homemade. We talked about nothing important while the kitchen filled with the smell of browning onions and crisping edges. She went back for seconds, then thirds, scraping up every bit of harissa yogurt left on her plate. It became the dish I make whenever someone needs comfort that feels a little special.

Ingredients

• Celeriac: This knobby root vegetable has a mild celery flavor and turns wonderfully crisp when fried, giving the rösti a more complex taste than potatoes alone.
• Potatoes: They add starch and help bind everything together, plus that classic rösti texture we all crave.
• Onion: Finely grated so it melts into the mix, adding sweetness and moisture without chunky bits.
• Fresh parsley: Brightens the whole dish with a fresh, grassy note that cuts through the richness.
• Plain flour: Just enough to bind the mixture without making it heavy or gummy.
• Egg: Acts as the glue that holds each rösti together through the flipping and frying.
• Olive oil: For frying, because it can take the heat and adds a subtle fruity flavor.
• Greek yogurt: Thick and tangy, it's the perfect creamy base for the harissa.
• Harissa paste: Brings smoky, spicy heat that wakes up every bite.
• Lemon juice: A squeeze of brightness that keeps the yogurt from feeling too heavy.
• Eggs for frying: Because a runny yolk cascading over crispy rösti is one of life's simple, perfect pleasures.
• Butter or olive oil for eggs: Butter gives you that nutty, golden edge, olive oil keeps it lighter.

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 what makes the difference between soggy and gloriously crisp rösti.

Mix the Rösti Base:

In a large bowl, combine the squeezed vegetables with onion, parsley, flour, egg, salt, and pepper, stirring until everything's evenly distributed. The mixture should hold together when you press a handful, but not feel wet.

Fry the Rösti:

Heat half the olive oil in a large 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 deep golden and crisp, adding more oil between batches as needed.

Keep Warm:

Transfer the cooked rösti to a paper towel-lined plate and keep them in a low oven while you finish the rest. They'll stay crisp and warm without getting greasy.

Make the Harissa Yogurt:

In a small bowl, whisk together Greek yogurt, harissa paste, lemon juice, and a pinch of salt. Taste and adjust the heat or tang to your liking.

Fry the Eggs:

In a clean pan, heat butter or oil over medium heat, then crack in the eggs and fry until the whites are set but the yolks are still runny. Season with salt and pepper.

Serve:

Plate the rösti, top each with a dollop of harissa yogurt and a fried egg, then scatter over extra parsley and serve with lemon wedges on the side. The lemon is optional but highly recommended for squeezing over the top.

Save

There was a Sunday last spring when I made these for a group of friends who'd gathered for brunch in my garden. We sat outside with the sun warming our shoulders, passing plates of rösti and pouring more coffee, the harissa yogurt leaving little orange streaks on everyone's plates. Someone said it tasted like a hug with a bit of a bite, and I've never heard a better description. It's the kind of dish that turns a regular morning into something you remember.

How to Get Them Extra Crispy

The secret to restaurant-level crispness is patience and a good non-stick pan. Don't flip them too early, wait until you can see golden edges creeping up the sides and they release easily from the pan. If you're feeling fancy, add a tablespoon of cornmeal to the mixture for an even crunchier texture. I learned this trick after a batch that turned out too soft, and now I add it every time.

Make-Ahead Magic

You can grate the vegetables and mix everything up to a day ahead, just keep the mixture covered tightly in the fridge and give it a quick stir before frying. The harissa yogurt also keeps beautifully for three or four days, so I often make a double batch and use it on roasted vegetables, grain bowls, or spread on toast. It's become one of those secret weapons in my fridge that makes everything taste better.

Serving Suggestions and Variations

These rösti are endlessly adaptable depending on your mood and what's in the fridge. I've served them with smoked salmon and crème fraîche for a fancier brunch, or topped with sautéed mushrooms and a handful of arugula for something more earthy. Sometimes I swap the harissa for a herb yogurt with dill and chives when I want something milder, or skip the egg entirely and serve them as a side to roasted chicken.

• Try sweet potatoes in place of regular potatoes for a sweeter, slightly softer rösti with a gorgeous orange hue.
• Add a handful of grated cheese to the mixture for extra richness and a golden, melty crust.
• Serve with a simple green salad dressed in lemon and olive oil to balance the richness and make it a complete meal.

Save

This recipe has become one of those reliable favorites that I turn to when I want something satisfying without too much fuss. It's proof that a few humble ingredients, treated with a bit of care and patience, can turn into something really special.

Recipe FAQs

→ Can I prepare the rösti mixture in advance?

Yes, you can grate the vegetables and mix the ingredients up to 2 hours ahead. Keep the mixture refrigerated and covered, then squeeze out any additional liquid before frying.

→ How do I prevent the rösti from falling apart?

The key is removing as much moisture as possible from the grated vegetables. Squeeze them thoroughly in a clean towel, and make sure the egg and flour are well incorporated to bind the mixture together.

→ Can I bake these instead of frying?

Absolutely. Place shaped rösti on a lined baking sheet, brush with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crispy.

→ What can I substitute for celeriac?

You can use all potatoes, or try parsnips, sweet potatoes, or carrots for different flavor profiles. Just ensure you squeeze out excess moisture from any vegetable you choose.

→ How spicy is the harissa yogurt?

It has a moderate heat level. You can adjust the spiciness by using more or less harissa paste, or choose a mild harissa variety if you prefer less heat.

→ Can I make this dairy-free?

Yes, substitute the Greek yogurt with a thick coconut yogurt or cashew-based yogurt, and use olive oil instead of butter for frying the eggs.