Celeriac Rösti Harissa Yogurt Fried

The kitchen was filled with that earthy celery aroma as I grated the celeriac, my arms mildly protesting the workout. I had never attempted rösti before—always assumed it was one of those finicky Swiss dishes best left to professionals. But something about the combination of ugly root vegetables and spicy yogurt felt like a weekend adventure worth taking. My roommate wandered in, sniffed the air suspiciously, then asked if I was making soup. The look on her face when I explained these were crispy pancakes was absolutely priceless.

I served these at a rainy Sunday brunch last month, watching steam curl off the plates as everyone cracked their yolks into the rösti. My friend Sarah, who claims to despise celery in all forms, took one skeptical bite and immediately reached for a second helping. The harissa yogurt was the real star though—I made it too spicy the first time and had to quickly whisk in more yogurt while my friends pretended not to notice my panic. Now we joke about that 'spicy incident' every time I suggest cooking brunch.

Ingredients

• 500 g celeriac, peeled and coarsely grated: This knobby root vegetable might look intimidating, but it transforms into something incredibly sweet and nutty when grated and fried
• 200 g potatoes, peeled and coarsely grated: They provide structure and help hold everything together while adding classic comfort
• 1 small onion, finely grated: Grating instead of chopping distributes the sweetness evenly throughout every bite
• 2 tbsp fresh parsley, finely chopped: Fresh herbs brighten the earthy flavors and add gorgeous flecks of green
• 2 tbsp plain flour: Just enough binder to keep the rösti from falling apart in the pan
• 1 large egg: The glue that holds the grated vegetables together
• 1 tsp salt: Essential for bringing out all the flavors
• ½ tsp black pepper: Freshly cracked makes all the difference
• 3 tbsp olive oil, for frying: Have extra nearby—you will need it
• 200 g Greek yogurt: Thick and creamy is what you want here
• 1½ tbsp harissa paste: Adjust based on your spice tolerance
• 1 tsp lemon juice: Brightens the yogurt sauce perfectly
• 4 large eggs: One per person is the perfect ratio
• 1 tbsp butter or olive oil: Butter adds incredible flavor for frying eggs
• Extra parsley and lemon wedges: For serving because we eat with our eyes first

Instructions

Squeeze every last drop out of those vegetables:

Wrap the grated celeriac and potato in a clean towel and squeeze with all your might. This step is not optional—excess moisture is the enemy of crispy rösti.

Form the rösti mixture:

Combine everything in a large bowl and mix until it looks like it could actually hold together. The mixture should feel tacky not wet.

Fry until golden and gorgeous:

Heat oil in a non-stick pan and drop tablespoon-sized mounds, flattening gently. Be patient and let them develop that deep golden crust before flipping—about 4 to 5 minutes per side.

Whisk up the spicy sauce:

Stir together the yogurt, harissa, and lemon juice. Taste and adjust—remember the heat will mellow slightly when it hits the warm rösti.

Fry those eggs perfectly:

Get your pan to medium heat and add butter. Crack eggs in gently and let them sizzle until the whites are set but yolks remain gloriously runny.

Bring it all together:

Plate the rösti first, dollop with that spicy yogurt, crown with a fried egg, and finish with fresh parsley and a squeeze of lemon.

Save

Last week my partner requested these for dinner on a Tuesday because they could not stop thinking about that brunch from weeks ago. We stood at the counter together, sliding finished rösti onto paper towels and snacking on the rejects—the ones that broke apart or got too dark. Those imperfect crispy bits might have been the best part of the whole meal.

Getting The Perfect Texture

The secret to restaurant-quality rösti is patience. Let them develop a proper crust before even thinking about flipping. I learned that rushing this step results in pale flimsy cakes that fall apart. When you hear that satisfying sizzle and see golden edges creeping up the sides, you are on the right track.

Customizing The Heat Level

Harissa varies wildly between brands—some are smoky and mild while others pack serious fire. Start with less than the recipe calls for and taste as you go. I once made a batch that cleared my sinuses for three hours straight, and while memorable, it was not exactly the brunch vibe I was aiming for.

Make It Your Own

Once you have mastered the basic technique, this recipe welcomes endless variations. Swap celeriac for other root vegetables, add different spices, or experiment with various toppings.

• Try grated sweet potato instead of regular for extra sweetness
• Add a tablespoon of cornmeal to the mix for next-level crunch
• Substitute sriracha for harissa if you prefer garlic-forward heat

Save

These rösti have become my go-to when I want to serve something that feels special but does not require professional technique or hours of prep time. The combination of textures and flavors just works every single time.

Recipe FAQs

→ How can I ensure my celeriac rösti are perfectly crisp?

The key to crispy rösti is thoroughly squeezing out as much moisture as possible from the grated celeriac and potatoes before mixing. Overcrowding the pan can also lower the oil temperature, leading to less crisp results, so fry in batches and don't rush the process. Ensure the oil is hot enough before adding the mixture.

→ Can I prepare parts of this dish in advance?

You can mix the harissa yogurt up to a day ahead and store it in the refrigerator. The rösti mixture is best used immediately after grating to prevent discoloration and excess moisture, but you can grate the celeriac and potatoes and keep them in a bowl of cold water for a few hours (drain and squeeze well before mixing). The rösti themselves are best served fresh, but can be reheated in a dry pan or oven.

→ What can I use instead of celeriac?

If celeriac isn't available, you could use a greater proportion of potatoes, or experiment with grated parsnips or carrots for a different flavor profile. Sweet potatoes also work well, offering a sweeter note that complements the spicy harissa. The goal is to maintain a similar texture once grated and cooked.

→ How can I adjust the spice level of the harissa yogurt?

The amount of harissa paste directly controls the heat. Start with a smaller amount, perhaps ½ to 1 tablespoon, and taste before adding more. Harissa pastes vary in intensity, so always test a small dab. For less heat, you can also add a touch more Greek yogurt or a squeeze of fresh lemon juice to balance the flavors.

→ Is this dish suitable for a gluten-free diet?

Yes, this can easily be made gluten-free. Simply ensure you use a gluten-free flour blend instead of regular plain flour for the rösti mixture. Always double-check the label on your harissa paste, as some may contain hidden gluten-containing ingredients, though most are naturally gluten-free.

→ What are some good serving suggestions beyond fried eggs?

While fried eggs are a classic pairing, you could also serve these celeriac rösti with poached eggs, smoked salmon, or even grilled halloumi for a vegetarian option. A fresh green salad with a light vinaigrette makes an excellent side, or you could add a side of roasted cherry tomatoes for extra color and sweetness.