Save My neighbor brought over a knobby celeriac from her garden last October, and I stared at it for two days before deciding to grate it into something crispy. I'd been making potato rösti for years, but that earthy, nutty flavor celeriac brought was a revelation. The kitchen smelled like autumn itself—rooty, warm, and honest. I fried up a small test batch, topped it with whatever was in the fridge, and knew immediately this was going to be my new weekend ritual. It's become the dish I make when I want something hearty but not heavy, something that feels like a hug without the guilt.
I made this for my sister when she visited in February, skeptical as she always is about anything involving root vegetables. She took one bite, yolk breaking over the crispy edges, and asked for the recipe before she even finished chewing. We sat at the table longer than usual that morning, talking and eating slowly, and she admitted she'd never thought of celeriac as anything but soup material. Now she texts me photos every time she makes it, usually with some creative topping she's invented. It's the kind of recipe that gets passed along quietly, friend to friend, without much fuss.
Ingredients
- Celeriac: This knobby root brings an earthy, celery-like sweetness that crisps up into golden lace when fried, and peeling it is easier if you slice off the top and bottom first to create flat surfaces.
- Potatoes: They add starch and structure to hold the rösti together, and I've found waxy potatoes work just as well as starchy ones here.
- Onion: Grated finely so it melts into the mix, it adds a subtle sharpness that balances the sweetness of the celeriac without overpowering it.
- Fresh parsley: Chopped parsley gives little bursts of green freshness throughout, and I always add extra on top because it makes the whole plate look alive.
- Plain flour: Just enough to bind everything without making it doughy, and gluten-free flour works perfectly if you need it.
- Egg: Acts as the glue that keeps each rösti from falling apart in the pan, and I've learned one egg is enough for this amount of veg.
- Olive oil: For frying, it gives a fruity richness that butter alone can't quite achieve, though I won't judge if you use both.
- Greek yogurt: Thick and tangy, it cools down the harissa while still letting the spice shine through.
- Harissa paste: The smoky, complex heat here is what makes the dish sing, and I always taste it first because some brands are much hotter than others.
- Lemon juice: Brightens the yogurt and cuts through the richness of the fried egg, just a teaspoon is all you need.
- Butter or olive oil for eggs: I use butter for a richer flavor, but olive oil works beautifully if you want to keep it lighter.
- Eggs for frying: The runny yolk is non-negotiable for me, it creates its own sauce when it spills over the crispy edges.
Instructions
- Squeeze out the moisture:
- Place the grated celeriac and potato in a clean kitchen towel and twist it hard over the sink until your hands ache a little. This step is the difference between soggy and crispy, so don't rush it.
- Mix the rösti base:
- In a large bowl, combine the squeezed-out veg with onion, parsley, flour, egg, salt, and pepper, using your hands to make sure everything is evenly distributed. The mixture should hold together when you squeeze a handful but still look shaggy and loose.
- Fry the rösti:
- Heat half the olive oil in a non-stick pan over medium heat, then scoop heaped tablespoons of the mixture into the pan and flatten them gently with the back of a spoon. Fry for 4 to 5 minutes per side until deeply golden and crisp, working in batches and adding more oil as needed.
- Keep them warm:
- Transfer each batch to a paper towel-lined plate and keep them in a low oven while you finish the rest. They'll stay crispy and warm without getting soggy.
- Make the harissa yogurt:
- Stir together the Greek yogurt, harissa paste, lemon juice, and a pinch of salt in a small bowl. Taste it and adjust the harissa if you want more heat or the lemon if you want more brightness.
- Fry the eggs:
- Heat butter or oil in a clean pan over medium heat, crack in the eggs, and fry them until the whites are set but the yolks are still runny. Season with salt and pepper while they're still in the pan.
- Assemble and serve:
- Place a few rösti on each plate, add a generous dollop of harissa yogurt, and top with a fried egg. Scatter extra parsley over everything and serve with lemon wedges on the side.
Save I remember serving this to a friend who was having a rough week, and she sat quietly at my kitchen counter, breaking the yolk with her fork and watching it run into the yogurt. She didn't say much, but she ate two servings and asked if she could take the leftover harissa yogurt home. Sometimes food doesn't need to be fancy or complicated to feel like exactly what someone needs. That morning, it was just crispy vegetables, spice, and a runny egg, but it felt like care on a plate.
Getting the Crispiest Rösti
The secret is in the squeeze and the patience. After you've wrung out the vegetables, let the oil get properly hot before adding the mixture, and resist the urge to flip them too early. You'll know they're ready when the edges turn golden brown and they release easily from the pan. If they stick, they need another minute. I used to rush this step and ended up with torn, uneven rösti, but now I wait and let the heat do its work.
Adjusting the Spice Level
Harissa paste varies wildly between brands, some are smoky and mild, others will make your eyes water. I always start with a tablespoon, taste the yogurt, and add more if I'm in the mood for heat. If you accidentally go too far, stir in more yogurt or a spoonful of honey to balance it out. My mom can't handle much spice, so when she visits, I serve the harissa on the side and she adds it in tiny, cautious dots.
Make It Your Own
This recipe is forgiving and loves improvisation. I've added grated carrots when I didn't have enough celeriac, swapped the parsley for dill, and even mixed in a handful of grated cheese when I wanted something richer. The yogurt can become a base for any spice paste you love, and the fried egg can be poached or soft-boiled if that's your preference.
- Try stirring a tablespoon of cornmeal into the rösti mix for extra crunch and a slight sweetness.
- Swap regular potatoes for sweet potatoes if you want a deeper, earthier flavor with a hint of natural sugar.
- Serve it with a simple green salad dressed in lemon and olive oil to make it feel like a complete, balanced meal.
Save This dish has become my answer to mornings when I want something satisfying but not too fussy, and to evenings when I need dinner to feel special without much effort. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I prepare the rösti mixture ahead of time?
Yes, you can prepare the mixture up to 2 hours ahead. Keep it refrigerated and covered, but note that the vegetables may release more liquid. Squeeze out excess moisture again before frying for the crispiest results.
- → What can I substitute for celeriac?
You can use all potatoes, sweet potatoes, or parsnips instead of celeriac. Each will create a slightly different flavor profile, but the cooking method remains the same. Mix root vegetables for interesting texture and taste combinations.
- → How do I make the rösti extra crispy?
The key is removing as much liquid as possible from the grated vegetables. Squeeze thoroughly in a clean towel, ensure your oil is hot before adding the mixture, and resist flipping too early. Let each side develop a golden crust for 4-5 minutes.
- → Can I make this dairy-free?
Absolutely. Replace the Greek yogurt with coconut yogurt or cashew cream, and use olive oil instead of butter for frying the eggs. The harissa yogurt sauce will still be flavorful and creamy with plant-based alternatives.
- → What's the best way to reheat leftover rösti?
Reheat rösti in a hot frying pan with a little oil to restore crispiness, or place them in a preheated oven at 200°C (400°F) for 8-10 minutes. Avoid microwaving, as this will make them soggy rather than crispy.
- → How spicy is the harissa yogurt?
The heat level depends on your harissa paste brand. Start with 1 tablespoon and taste before adding more. The yogurt mellows the spice considerably, creating a balanced warmth rather than overwhelming heat. Adjust to your preference.