Pin It My neighbor brought me a celeriac the size of a small soccer ball last autumn, muddy and strange looking, and I had no idea what to do with it. I peeled away the knobby skin and found this pale, firm flesh that smelled faintly of celery and earth. That morning I shredded it into a bowl alongside some potato, formed rough patties, and fried them until they turned golden and lacy at the edges. The kitchen filled with a nutty, slightly sweet aroma, and I knew I had stumbled onto something special.
I made this for a small group of friends on a Sunday morning when the weather had just turned cold. We sat around the table with mugs of coffee, and everyone went quiet after the first bite, the kind of silence that means the food is doing all the talking. One friend scraped up every last bit of the harissa yogurt with the crispy edges of her rösti, and someone else asked if I could write down the recipe right then. It became the dish I make when I want to impress without fussing, when I want the kitchen to feel warm and alive.
Ingredients
- Celeriac: This knobby root vegetable becomes sweet and nutty when cooked, and its firm texture holds up beautifully in a rösti without turning mushy.
- Potatoes: They add starch and structure, helping the patties bind together and crisp up in the pan.
- Onion: Finely grated onion brings a gentle sharpness and moisture that keeps the rösti from drying out.
- Fresh parsley: Chopped parsley adds a bright, grassy note that balances the richness of the egg and yogurt.
- Plain flour: Just enough to hold everything together without making the rösti heavy or cakey.
- Egg: Acts as a binder, helping the grated vegetables stick together when they hit the hot pan.
- Salt and black pepper: Essential for bringing out the natural flavors of the celeriac and potato.
- Olive oil: Use a good quality one for frying, it adds flavor and helps achieve that golden, crispy crust.
- Greek yogurt: Thick and tangy, it is the perfect base for the harissa and cools down the heat just enough.
- Harissa paste: A smoky, spicy North African chili paste that transforms plain yogurt into something bold and exciting.
- Lemon juice: A little acidity brightens the yogurt and balances the richness of the fried egg.
- Butter or olive oil for frying eggs: Butter gives a richer flavor, olive oil keeps it lighter, both work beautifully.
- Lemon wedges and extra parsley: Fresh garnishes that add a final burst of color and flavor right before serving.
Instructions
- Squeeze out the moisture:
- Place the grated celeriac and potato in a clean kitchen towel and twist it hard, wringing out as much liquid as you can. This step is crucial, the drier the mixture, the crispier your rösti will be.
- Mix the rösti base:
- In a large bowl, combine the squeezed celeriac, potato, grated onion, parsley, flour, egg, salt, and pepper, mixing until everything is evenly distributed. The mixture should hold together when you press it in your palm.
- Fry the rösti:
- Heat half the olive oil in a large non stick frying pan over medium heat, then scoop heaped tablespoons of the mixture into the pan, flattening them gently with the back of a spoon. Fry for 4 to 5 minutes per side until deeply golden and crisp, then transfer to a paper towel lined plate and keep warm while you cook the rest.
- Prepare the harissa yogurt:
- In a small bowl, stir together the Greek yogurt, harissa paste, lemon juice, and a pinch of salt. Taste and adjust the heat or acidity to your liking.
- Fry the eggs:
- In a clean pan, heat the butter or oil over medium heat, 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 rösti on plates, top each with a dollop of harissa yogurt and a fried egg, then scatter with extra parsley and serve with lemon wedges on the side.
Pin It One winter morning, my partner came downstairs while I was flipping rösti, still in his pajamas, and said the smell alone was worth waking up for. We ate them standing at the counter, yolks breaking over the crispy edges, and he declared it better than any brunch spot in town. That is when I realized this dish was not just food, it was a reason to slow down and enjoy a weekend morning together.
Storing and Reheating
Rösti are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Reheat them in a hot, lightly oiled pan for a few minutes on each side to bring back some of that crispy texture. The harissa yogurt keeps well in the fridge for up to three days, just give it a stir before serving. I do not recommend freezing the rösti, they lose their crispness and become a bit watery when thawed.
Variations and Substitutions
If you cannot find celeriac, try using all potatoes or a mix of sweet potato and regular potato for a different flavor. Swap the harissa for sriracha or a good chili oil if you want heat without the smoky depth. For a vegan version, replace the egg in the rösti with a flax egg and skip the fried egg on top, serving with sautéed greens instead. I have also added a tablespoon of cornmeal to the mix for extra crunch, and it works beautifully.
Serving Suggestions
These rösti are hearty enough to be the star of brunch, but they also work as a light supper alongside a crisp green salad dressed with lemon and olive oil. I sometimes serve them with smoked salmon and crème fraîche for a fancier occasion, or with roasted cherry tomatoes and wilted spinach for something lighter.
- Add a handful of crumbled feta on top for extra richness and a salty kick.
- Serve with a side of avocado slices and hot sauce for a California style twist.
- Pair with a glass of chilled white wine or fresh squeezed orange juice for the perfect brunch drink.
Pin It This recipe has become my go to whenever I want to turn simple vegetables into something that feels special and comforting. I hope it brings as much warmth to your table as it has to mine.
Recipe Questions & Answers
- → Can I prepare the rösti mixture in advance?
Yes, you can prepare the mixture up to 2 hours ahead. Keep it refrigerated and squeeze out any additional liquid before frying for the crispiest results.
- → What can I substitute for celeriac?
You can use parsnips or additional potatoes, though celeriac provides a unique earthy flavor. Sweet potatoes also work well for a sweeter variation.
- → How do I make the rösti extra crispy?
Ensure you squeeze out as much liquid as possible from the grated vegetables. Use a hot pan with enough oil, and don't overcrowd—fry in batches for even browning.
- → Can I make this dairy-free?
Yes, substitute the Greek yogurt with coconut yogurt or a cashew-based alternative. Use olive oil instead of butter for frying the eggs.
- → How spicy is the harissa yogurt?
The heat level depends on your harissa paste. Start with 1 tablespoon and adjust to taste. The yogurt mellows the spice, creating a balanced, creamy topping.
- → Can I bake the rösti instead of frying?
Yes, brush with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. They won't be quite as crispy as pan-fried, but still delicious.