If you’re searching for a dish that bursts with flavor, texture, and comfort all at once, then let me introduce you to the magic of the Celeriac Rösti with Harissa Yogurt Recipe. This dish takes humble root vegetables and transforms them into crispy, golden delights, topped with a spicy, creamy harissa yogurt and perfectly fried eggs. It’s an irresistible combination that feels fancy enough for guests but easy enough for any weeknight. Trust me, once you try this, it’s going to become one of your go-to recipes!
Ingredients You’ll Need
The beauty of the Celeriac Rösti with Harissa Yogurt Recipe lies in its simplicity. Each ingredient plays an essential role in balancing flavor, texture, and aroma to create a dish that’s both hearty and fresh.
- Celeriac (1 pound 2 ounces), peeled and coarsely grated: Adds an earthy sweetness and holds shape well for that perfect rösti texture.
- Potatoes (7 ounces), peeled and coarsely grated: Essential for binding and creating that classic crispy rösti exterior.
- Small onion, finely grated: Brings a subtle sweetness and depth of flavor.
- Fresh parsley (2 tablespoons), finely chopped: Freshens up the dish with a vivid green color and herby brightness.
- Plain flour or gluten-free flour (2 tablespoons): Helps bind the rösti together, delivering perfect consistency.
- Large egg (1): Acts as a binder, holding all the ingredients firmly.
- Salt (1 teaspoon) and black pepper (½ teaspoon): Enhances the natural flavors and adds a gentle kick.
- Olive oil (3 tablespoons) for frying: Enables golden crispiness without weighing the rösti down.
- Greek yogurt (7 ounces): The creamy base for the harissa sauce, balancing heat with tang.
- Harissa paste (1½ tablespoons): Brings smoky, fiery character to the yogurt for a bold flavor contrast.
- Lemon juice (1 teaspoon): Brightens the yogurt sauce and overall dish.
- Large eggs (4) for frying: Adds richness and protein for a complete meal.
- Butter or olive oil (1 tablespoon) for frying eggs: Used to achieve perfectly cooked eggs with a silky finish.
- Extra fresh parsley, chopped: Garnishes for freshness and a pop of color.
- Lemon wedges: Provide a zesty kick when squeezed over the finished dish.
How to Make Celeriac Rösti with Harissa Yogurt Recipe
Step 1: Prepare the Celeriac and Potato
This first step is all about giving your rösti a crispy, delightful texture. After peeling and coarsely grating the celeriac and potatoes, wrap them up in a clean kitchen towel and squeeze out every bit of excess moisture. This prevents sogginess and ensures your rösti cook up golden and crunchy.
Step 2: Mix the Rösti Batter
Now comes the fun part—bringing together the heart of the recipe. In a large bowl, combine your drained celeriac and potato with the grated onion, chopped parsley, flour, egg, salt, and pepper. Mix everything gently but thoroughly so that every shredded piece is lightly coated and ready to transform in the frying pan.
Step 3: Cook the Rösti
Heat a non-stick frying pan with 1½ tablespoons of olive oil over medium. Scoop heaping tablespoons of the mixture into the pan, gently flattening each with the back of a spatula to form neat rounds. Fry each side for about 4–5 minutes until they’re golden and have that beautiful crispiness. Make sure to add more oil between batches and keep finished rösti warm on paper towels to absorb any extra oil.
Step 4: Prepare the Harissa Yogurt
While your rösti is sizzling, whisk together Greek yogurt, harissa paste, and lemon juice in a small bowl. Taste and season with salt, adjusting the harissa if you want it hotter or milder. This spicy, creamy sauce is where the magic leaps in to balance the rösti’s earthiness.
Step 5: Fry the Eggs
In a clean pan, warm butter or olive oil until shimmering. Crack in your eggs and fry to your liking—whether that’s runny yolks or fully set whites, season them with salt and pepper. The richness of these eggs ties the whole dish together beautifully.
Step 6: Plate and Serve
This is where your masterpiece comes alive. Arrange the warm rösti on plates, generously dollop each with the harissa yogurt, and carefully top with a fried egg. Sprinkle fresh parsley on top and serve alongside lemon wedges. That final squeeze of lemon really lifts the flavors and makes each bite unforgettable.
How to Serve Celeriac Rösti with Harissa Yogurt Recipe
Garnishes
The right garnishes elevate the Celeriac Rösti with Harissa Yogurt Recipe to the next level. Fresh parsley adds vibrant green color and a herbaceous brightness that cuts through the richness. A quick squeeze of lemon juice just before serving injects a fresh zesty brightness that balances the smoky heat from the harissa.
Side Dishes
While the rösti and harissa yogurt make a full and satisfying meal, pairing them with simple sides like a crisp green salad or steamed green beans can add fresh contrast. A side of sautéed mushrooms or roasted tomatoes also pairs fantastically, offering earthy or sweet notes to complement the spices.
Creative Ways to Present
Take this dish from casual to impressive by plating individual rösti stacks with the harissa yogurt carefully drizzled in swirls around the plate. Alternatively, serve smaller bite-size rösti as appetizers with a dollop of yogurt on top for a party-ready treat. Adding microgreens or edible flowers provides a lovely pop of color and charm.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the rösti in an airtight container in the fridge for up to 2 days. Keep the harissa yogurt separate to maintain its fresh flavor and texture.
Freezing
Rösti freeze wonderfully. Allow them to cool completely, lay them flat on a baking sheet, and freeze until solid. Then transfer them to a freezer bag and store for up to 1 month. Thaw in the fridge before reheating to preserve their crispness.
Reheating
To reheat the rösti without losing their signature crunch, warm them gently in a skillet with a little olive oil instead of the microwave. The harissa yogurt is best served fresh but can be refrigerated and whisked again before use.
FAQs
Can I use regular potatoes instead of celeriac?
Absolutely! While celeriac adds a unique earthy flavor, you can make a delicious rösti using just potatoes. The texture will remain crisp and satisfying, but the flavor will be slightly different.
Is harissa paste very spicy?
Harissa paste can vary in heat, but it generally has a smoky, warm spiciness rather than overpowering heat. You can always adjust the amount in the yogurt to make it milder or hotter depending on your preference.
Can I make this recipe vegan?
Yes! Substitute the egg in the rösti batter with a flax egg or chia seed gel, and use a plant-based yogurt with a mild, creamy texture. Fry the rösti in olive oil and skip the fried eggs or replace them with tofu scramble.
How do I get the rösti extra crispy?
The key is draining as much moisture as possible from the grated vegetables and using enough oil in a hot pan. Don’t overcrowd the pan and flip carefully to maintain their shape.
What’s the best way to serve the fried eggs?
Fried eggs with runny yolks add a luscious richness that complements the spicy yogurt and crispy rösti. However, you can cook them to your liking—whether sunny side up, over easy, or fully cooked.
Final Thoughts
The Celeriac Rösti with Harissa Yogurt Recipe is one of those culinary gems that effortlessly blends simple ingredients into something extraordinary. Whether you’re cooking for yourself or sharing with loved ones, this dish delivers warmth, excitement, and comfort in every bite. Give it a go—you’ll be so delighted you did!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: European
- Diet: Gluten Free
Description
Celeriac Rösti with Harissa Yogurt is a deliciously crispy and flavorful dish featuring coarsely grated celeriac and potatoes formed into golden patties, served with a spicy and creamy harissa yogurt sauce, topped with perfectly fried eggs. This versatile recipe is perfect for breakfast, brunch, or a light dinner, combining earthy root vegetables with zesty Middle Eastern-inspired flavors.
Ingredients
Rösti
- 1 pound 2 ounces celeriac, peeled and coarsely grated
- 7 ounces potatoes, peeled and coarsely grated
- 1 small onion, finely grated
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons plain flour or gluten-free flour
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil for frying
Harissa Yogurt
- 7 ounces Greek yogurt
- 1½ tablespoons harissa paste
- 1 teaspoon lemon juice
- Salt to taste
Fried Eggs and Garnishes
- 4 large eggs
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
- Extra fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the Celeriac and Potato: Place the grated celeriac and potatoes into a clean kitchen towel. Squeeze firmly to remove as much liquid as possible; this helps ensure the rösti become crispy when cooked.
- Mix the Rösti Batter: In a large mixing bowl, combine the squeezed celeriac and potatoes with the grated onion, chopped parsley, flour, egg, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and evenly distributed.
- Cook the Rösti: Heat 1½ tablespoons of olive oil in a large non-stick frying pan over medium heat. Using a heaped tablespoon of the mixture per rösti, scoop it into the pan and gently flatten with the back of a spatula. Fry the rösti in batches for 4–5 minutes on each side, or until they are golden brown and crispy. Add more oil as needed between batches. Transfer cooked rösti to a paper towel-lined plate to drain excess oil and keep warm.
- Prepare the Harissa Yogurt: In a small bowl, combine the Greek yogurt, harissa paste, and lemon juice. Whisk well until smooth and fully blended. Season with salt to taste and adjust the spice level as preferred.
- Fry the Eggs: In a clean frying pan, heat butter or olive oil over medium heat until shimmering. Crack in the eggs and fry them to your desired doneness. Season with salt and pepper to taste.
- Plate and Serve: Arrange the warm rösti on serving plates. Top each rösti with a generous dollop of harissa yogurt and place a fried egg on top. Garnish with extra chopped parsley and serve with lemon wedges on the side for added brightness.
Notes
- Squeezing out the liquid from the grated celeriac and potatoes is essential to achieving a crisp rösti texture.
- You can substitute the plain flour with gluten-free flour to make this recipe gluten-free.
- Adjust the amount of harissa paste according to how spicy you like your yogurt.
- To keep rösti warm while frying in batches, place them in a low oven (about 200°F or 90°C).
- For a vegan version, omit the fried eggs and use a plant-based yogurt alternative.
