Celeriac Rösti with Harissa Yogurt

There was a Saturday morning last autumn when I opened the fridge and found a knobby celeriac staring back at me, leftover from a soup experiment. I wasn't in the mood for soup again, so I grabbed the grater and decided to treat it like potatoes. The kitchen filled with that earthy, celery-like smell as I grated, and I remember thinking how underrated celeriac is for breakfast foods. When the first rösti hit the hot pan and started to sizzle and crisp at the edges, I knew I was onto something good.

I made this for friends who came over for brunch one Sunday, and they kept asking what was in the rösti because the flavor was so different from regular hash browns. One of them had never even heard of celeriac, which made me realize how often we skip over it at the market. By the end of the meal, everyone had gone back for seconds, and the harissa yogurt bowl was scraped clean. It became my go-to whenever I want to serve something that looks impressive but doesn't require any fancy techniques.

Ingredients

• Celeriac: This knobby root has a mild celery flavor that crisps beautifully when grated and fried, and it holds its shape better than you'd expect.
• Potatoes: They add starch and help bind the rösti together, plus they give you that familiar hash brown texture everyone loves.
• Onion: Finely grated onion brings sweetness and moisture to the mix, but make sure to squeeze it out well or the rösti will steam instead of crisp.
• Fresh parsley: A handful of chopped parsley brightens the whole dish and cuts through the richness of the egg and yogurt.
• Plain flour: Just a couple tablespoons help bind everything without making the rösti heavy or doughy.
• Egg: This acts as the glue that keeps the grated vegetables together in the pan.
• Olive oil: Use a good quality oil for frying because it can handle the heat and adds a subtle fruity note.
• Greek yogurt: Thick, creamy yogurt is the perfect base for the harissa and cools down the spice just enough.
• Harissa paste: This North African chili paste brings smoky heat and depth, and a little goes a long way.
• Lemon juice: A squeeze of lemon in the yogurt keeps everything bright and balanced.
• Butter or olive oil for eggs: Butter gives you richer flavor, olive oil keeps it lighter, both work beautifully depending on your mood.
• Extra parsley and lemon wedges: These finishing touches add color and a fresh burst right before serving.

Instructions

Squeeze out the moisture:

Place your grated celeriac and potato in a clean kitchen towel and twist it hard over the sink until no more liquid drips out. This step is what makes the difference between soggy and crispy rösti.

Mix the rösti batter:

In a large bowl, combine the squeezed vegetables with onion, parsley, flour, egg, salt, and pepper, stirring until everything is evenly coated. The mixture should hold together when you press it but still look shaggy.

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 gently with the back of a spatula. Fry for 4 to 5 minutes on each side until deeply golden and crisp, working in batches and adding more oil as needed.

Make the harissa yogurt:

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

Fry the eggs:

In a clean pan, melt butter or heat olive 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.

Plate and serve:

Arrange the warm rösti on plates, add a generous dollop of harissa yogurt, and top each with a fried egg. Finish with chopped parsley and lemon wedges on the side.

Save

One morning I was running late and tried to skip the squeezing step, thinking it wouldn't matter that much. The rösti stuck to the pan, fell apart when I flipped them, and ended up more like a sad vegetable scramble. I learned my lesson and never skip that towel twist anymore. Now every time I make these, I remember that small disaster and smile because it taught me to respect the process.

Customizing Your Rösti

You can swap in sweet potatoes for half the regular potatoes if you want a hint of sweetness, or add a tablespoon of cornmeal to the batter for extra crunch. I've also tried stirring in a bit of grated Gruyère cheese, which makes them even richer and more indulgent. If you're not a fan of harissa, sriracha or even a good chili oil works beautifully with the yogurt.

Serving Suggestions

These rösti are hearty enough to be the star of brunch, but they also pair wonderfully with a simple green salad dressed in lemon vinaigrette. I sometimes serve them alongside smoked salmon and capers for a fancier spread, or with sautéed greens and a poached egg instead of fried. They're also great at room temperature, so you can make a big batch and pack them for lunch the next day.

Storage and Reheating

Leftover rösti keep well in the fridge for up to two days in an airtight container. To reheat, I pop them in a hot oven or back in a skillet with a drizzle of oil so they crisp up again instead of turning soft. The harissa yogurt also lasts for several days and actually tastes better the next day when the flavors have had time to meld.

• Make the rösti mixture ahead and store it in the fridge for up to 12 hours before frying.
• Freeze cooked rösti between layers of parchment paper and reheat straight from frozen in the oven.
• Double the harissa yogurt recipe because it's delicious on roasted vegetables, grain bowls, and sandwiches too.

Save

This dish has become one of those recipes I turn to when I want something comforting but not boring, something that feels like a treat without being complicated. I hope it finds a place in your weekend rotation too.

Recipe Q&A

→ Can I prepare the rösti mixture in advance?

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

→ What can I substitute for celeriac?

You can use parsnips, turnips, or additional potatoes if celeriac isn't available. Each will offer a slightly different flavor profile while maintaining the crispy texture.

→ How do I make the rösti extra crispy?

The key is removing as much moisture as possible from the grated vegetables. Squeeze thoroughly in a clean towel and don't overcrowd the pan when frying. Ensure the oil is hot before adding the mixture.

→ Can I make this dish vegan?

Yes, replace the egg in the rösti mixture with a flax egg, use coconut yogurt instead of Greek yogurt, and skip the fried eggs or substitute with seasoned tofu scramble.

→ How spicy is the harissa yogurt?

The heat level depends on your harissa paste brand. Start with 1 tablespoon and adjust to taste. The yogurt helps mellow the spice while maintaining flavor.

→ Can I bake the rösti instead of frying?

Yes, brush shaped rösti with oil and bake at 200°C (400°F) for 15-20 minutes per side until golden. They won't be quite as crispy but will be lighter in oil content.