Celeriac Rösti with Harissa Yogurt (Printable View)

Golden celeriac rösti with spicy harissa yogurt and fried eggs—a vibrant brunch dish with seasonal flavors.

# Needed Ingredients:

→ 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

→ To Serve

17 - Extra fresh parsley, chopped
18 - Lemon wedges

# Directions:

01 - Place grated celeriac and potato in a clean kitchen towel and squeeze firmly to remove excess moisture.
02 - In a large bowl, combine the squeezed celeriac, potato, grated onion, chopped parsley, flour, egg, salt, and pepper. Mix thoroughly until ingredients are evenly distributed.
03 - Heat 1½ tbsp 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. Add remaining oil as needed. Transfer to a 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 personal preference.
05 - Heat butter or oil in a clean pan over medium heat. Crack eggs into the pan and fry to desired doneness. Season with salt and pepper.
06 - Arrange cooked rösti on serving plates. Top each with a dollop of harissa yogurt and a fried egg. Garnish with fresh parsley and serve with lemon wedges.

# Expert Hints:

01 -
  • The celeriac adds a nutty depth that regular hash browns just cant match, and it crisps up beautifully without feeling greasy.
  • That harissa yogurt is the kind of condiment you'll start putting on everything once you taste how the heat and tang play together.
  • Its naturally gluten-free friendly and filling enough to carry you through a lazy Sunday morning or a quick weeknight dinner.
02 -
  • If you don't squeeze out enough liquid from the celeriac and potato, your rösti will steam instead of crisp, and you'll end up with something closer to a sad pancake than a golden fritter.
  • Medium heat is your friend here, too high and the outside burns before the inside cooks, too low and they never get that satisfying crunch.
03 -
  • Use a box grater for the vegetables instead of a food processor, it gives you more control over texture and prevents them from turning into mush.
  • If you're making these ahead, reheat them in a hot oven instead of the microwave so they crisp up again instead of going limp.
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