# What You'll Need:
→ Rösti
01 - 1 lb 2 oz celeriac, peeled and coarsely grated
02 - 7 oz potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tablespoons fresh parsley, finely chopped
05 - 2 tablespoons plain flour or gluten-free flour
06 - 1 large egg
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 3 tablespoons olive oil for frying
→ Harissa Yogurt
10 - 7 oz Greek yogurt
11 - 1½ tablespoons harissa paste
12 - 1 teaspoon fresh lemon juice
13 - Salt to taste
→ Fried Eggs
14 - 4 large eggs
15 - 1 tablespoon butter or olive oil
16 - Salt and black pepper to taste
→ To Serve
17 - Fresh parsley, chopped
18 - Lemon wedges
# How to Make It:
01 - Place grated celeriac and potato in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
02 - In a large mixing bowl, combine the dried celeriac, potato, grated onion, chopped parsley, flour, egg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
03 - Heat 1½ tablespoons of olive oil in a large non-stick frying pan over medium heat. Scoop a heaped tablespoon of mixture for each rösti and gently flatten in the pan, leaving space between patties.
04 - Fry rösti in batches for 4 to 5 minutes per side until golden brown and crispy. Add additional oil as needed. Transfer cooked rösti to a paper towel-lined plate and keep warm.
05 - In a small bowl, mix Greek yogurt with harissa paste, lemon juice, and salt. Stir until smooth and adjust seasoning to your preference.
06 - In a clean pan, heat butter or oil over medium heat. Crack eggs into the pan and fry until reaching desired doneness. Season with salt and pepper.
07 - Place warm rösti on serving plates, top each with a generous dollop of harissa yogurt and a fried egg. Garnish with fresh chopped parsley and serve with lemon wedges.
