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
Scale
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.
