# What You'll Need:
→ Rösti
01 - 1.1 lbs celeriac, peeled and coarsely grated
02 - 0.44 lbs potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp all-purpose flour or gluten-free flour
06 - 1 large egg
07 - 1 tsp salt
08 - 0.5 tsp black pepper
09 - 3 tbsp olive oil for frying
→ Harissa Yogurt
10 - 7 oz Greek yogurt
11 - 1.5 tbsp harissa paste
12 - 1 tsp 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 - Fresh parsley, chopped
18 - Lemon wedges
# How-To Steps:
01 - Place grated celeriac and potato in a clean kitchen towel and squeeze out as much liquid as possible.
02 - In a large bowl, combine celeriac, potato, onion, parsley, flour, egg, salt, and pepper. Mix until well combined.
03 - Heat 1.5 tbsp olive oil in a large non-stick frying pan over medium heat. Scoop a heaped tablespoon of mixture per rösti, flattening gently in the pan.
04 - Fry rösti in batches for 4-5 minutes per side until golden and crisp, adding more oil as needed. Transfer to a paper towel-lined plate and keep warm.
05 - Mix Greek yogurt, harissa paste, lemon juice, and salt in a small bowl. Adjust seasoning to taste.
06 - In a clean pan, heat butter or oil over medium heat. Crack in the eggs and fry to your desired doneness. Season with salt and pepper.
07 - Serve rösti topped with a dollop of harissa yogurt and a fried egg. Garnish with extra parsley and lemon wedges.
