# What You'll Need:
→ Rösti
01 - 1.1 lb celeriac, peeled and coarsely grated
02 - 7 oz potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp plain flour or gluten-free flour
06 - 1 large egg
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - 3 tbsp olive oil for frying
→ Harissa Yogurt
10 - 7 oz Greek yogurt
11 - 1½ tbsp harissa paste
12 - 1 tsp fresh lemon juice
13 - Salt to taste
→ Fried Eggs
14 - 4 large eggs
15 - 1 tbsp butter or olive oil
16 - Salt and pepper to taste
→ Garnish and Serving
17 - Fresh parsley, chopped
18 - Lemon wedges
# How To Make:
01 - Place grated celeriac and potato in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispy rösti.
02 - In a large bowl, combine the wrung celeriac, potato, grated onion, chopped parsley, flour, egg, salt, and pepper. Mix until well incorporated.
03 - In a small bowl, whisk together Greek yogurt, harissa paste, and lemon juice. Taste and adjust seasoning with salt as needed. Set aside.
04 - Heat 1½ tbsp olive oil in a large non-stick frying pan over medium heat. Form rösti by scooping a heaped tablespoon of mixture into the pan and gently flattening with a spatula. Fry in batches for 4-5 minutes per side until golden and crispy, adding additional oil as required. Transfer finished rösti to a paper towel-lined plate and keep warm.
05 - In a clean pan, heat butter or oil over medium heat. 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 dollop of harissa yogurt and a fried egg. Garnish generously with fresh parsley and serve with lemon wedges.
