Save There was a Wednesday morning when my farmer's market haul included the most gnarly celeriac I'd ever seen—all bumpy and earthy, sitting in my kitchen like it was challenging me to do something interesting with it. I'd been stuck in a rut with the same breakfast rotation, and something about that root vegetable demanded a reimagining. That's when I remembered rösti, that crispy Swiss potato pancake my grandmother used to make, and thought: what if I leaned into the earthiness and made it modern? The harissa yogurt came almost by accident—a jar of the paste catching my eye at the market, and suddenly the whole dish crystallized in my head.
I made these for my sister's spontaneous Saturday brunch last spring, and she showed up hungover and skeptical about vegetables before noon. By the time she'd finished her plate with those yolks running into the harissa yogurt, she was already asking if she could come back next weekend. There's something about food that quietly wins people over that feels like the best kind of victory.
Ingredients
- Celeriac, peeled and coarsely grated (500 g): This knobbly root vegetable is the star—it's milder and less watery than you'd think, with an almost parsnip-like sweetness when cooked. The key is grating it just before assembling, and squeezing it hard in a towel afterward, or you'll end up with soggy rösti.
- Potatoes, peeled and coarsely grated (200 g): Use waxy varieties like Yukon Gold so they hold together better; starchy potatoes like russets tend to fall apart on you mid-fry.
- Small onion, finely grated (1): The moisture adds binding power, and the sharp bite mellows beautifully once everything crisps up.
- Fresh parsley, finely chopped (2 tbsp): Don't skip this—it adds brightness and prevents the whole thing from tasting too heavy and earthy.
- Plain flour or gluten-free flour (2 tbsp): This is your binder; it helps hold everything together without turning it into a pancake.
- Large egg (1): Acts as both binder and richness; make sure it's beaten slightly before mixing.
- Salt (1 tsp) and black pepper (½ tsp): Season generously because the rösti absorbs salt as it cooks.
- Olive oil for frying (3 tbsp): You might need more depending on how many batches you cook; have extra on hand.
- Greek yogurt (200 g): Full-fat Greek yogurt is thicker and more forgiving than regular yogurt, which can separate if you stir it too much.
- Harissa paste (1½ tbsp): This is your umami bomb; different brands vary wildly in heat, so taste as you go and add gradually.
- Lemon juice (1 tsp): Cuts through the richness and brightens the harissa.
- Eggs for frying (4 large): Bring them to room temperature if you have time so they cook more evenly.
- Butter or olive oil for the eggs (1 tbsp): Butter gives better flavor, but olive oil works if that's what you have.
- Extra parsley and lemon wedges for serving: These finish the plate with color and acidity.
Instructions
- Squeeze out the water like you mean it:
- After grating your celeriac and potatoes, wrap them in a clean kitchen towel and twist hard—this is the step that separates crispy rösti from mushy disappointment. Don't be shy; you want to remove as much liquid as possible.
- Mix everything gently but thoroughly:
- Combine the squeezed vegetables, onion, parsley, flour, egg, salt, and pepper in a large bowl, stirring just until everything is evenly distributed. Overmixing can make the mixture gluey, so stop once you don't see any streaks of flour.
- Heat your oil and start shaping:
- Get your non-stick pan hot over medium heat with 1½ tbsp olive oil until it shimmers slightly. Using a heaped tablespoon of mixture per rösti, gently flatten each one into a patty about ¼-inch thick—they should be roughly the size of a small palm.
- Fry until golden and crispy on both sides:
- Cook for 4–5 minutes per side without moving them around too much; you want them to develop that deep golden crust. If they seem to be sticking, add a splash more oil and let them breathe for another minute.
- Keep them warm while you finish:
- Transfer cooked rösti to a paper towel-lined plate and either keep them warm in a 200°F oven or eat them immediately if you're the impatient type like me.
- Stir together your harissa yogurt:
- In a small bowl, combine Greek yogurt, harissa paste, and lemon juice, whisking gently until the color is even and the heat is evenly distributed. Taste and adjust salt or harissa to your preference.
- Fry your eggs to exactly how you like them:
- Heat butter or oil in a clean pan over medium heat, crack in your eggs, and cook until the whites are set but the yolks still jiggle slightly when you nudge the pan. This takes about 3–4 minutes for runny yolks; adjust timing if you like them more set.
- Plate everything like you're showing off a little:
- Set a warm rösti on a plate, add a generous dollop of harissa yogurt on top, then carefully slide a fried egg onto it. Scatter parsley over everything and serve with lemon wedges on the side.
Save My neighbor stopped by one morning while I was testing this recipe, and the smell of those crispy rösti with the warm spice of harissa pulled her right into the kitchen without an invitation. We ended up sitting on the counter eating straight from the skillet, laughing about how something this good shouldn't be reserved for special occasions.
Why Celeriac Changes Everything
Celeriac gets overlooked in most kitchens because people don't know what to do with it, but once you taste it crispy and golden, you understand why it was worth hunting down at the market. It has this delicate, almost sweet undertone that regular potatoes can't quite match—it's earthier but not in a heavy way, more like walking through a vegetable garden at dusk. The texture is also slightly different; it crisps up faster and holds its shape better, which means you don't have to baby it quite as much while it's frying.
The Magic of Harissa Yogurt
Harissa is one of those ingredients that seems intimidating until you realize it's just a paste of chiles, spices, and garlic that someone took the time to blend for you. When you swirl it into Greek yogurt with a squeeze of lemon, something almost alchemical happens—the tanginess of the yogurt mellows the heat while the harissa brings this warm, complex depth that makes everything taste more interesting. I've started keeping a small bowl of harissa yogurt in my fridge on weekends just to dollop onto everything.
Timing and Temperature Tricks
The difference between rösti that makes you happy and rösti that disappoints often comes down to heat and patience—medium heat is your friend here, not high heat, because you want time for the inside to soften while the outside crisps. If your pan is screaming hot, the outside burns before the inside cooks through, and you end up with charred edges and a raw, waxy center that's deeply unpleasant. I learned this the hard way by getting impatient on a Sunday morning, and now I set a timer to remind myself that good things take a few extra minutes.
- Use a non-stick pan if you have one because regular pans tend to grab at the rösti just as you're trying to flip it.
- Let the oil get shimmery but not smoking—that sweet spot is where the magic happens.
- If you're cooking in batches, keep the finished ones warm in a low oven instead of stacking them, which traps steam and makes them soggy.
Save This dish sits at this perfect intersection of easy enough for a casual weeknight but special enough that people think you've put in real effort. Once you make it once and understand the rhythm, you'll find yourself craving it far more often than you'd expect.
Recipe Guide
- → Can I prepare the rösti mixture ahead of time?
Yes, you can prepare the mixture up to 2 hours in advance. Keep it refrigerated and covered, but note that the celeriac may release more liquid over time. Squeeze out any excess moisture before frying for the crispiest results.
- → What can I substitute for celeriac?
You can use all potatoes, sweet potatoes, or parsnips as alternatives. Each will provide a slightly different flavor profile, but the cooking method remains the same. Adjust seasoning to complement your chosen vegetable.
- → How do I make the rösti extra crispy?
The key is removing as much liquid as possible from the grated vegetables and ensuring your pan is properly heated before adding the mixture. Avoid overcrowding the pan and resist the urge to flip too early—let a golden crust form first.
- → Can I bake these instead of frying?
Yes, you can bake rösti at 200°C (400°F) for 20-25 minutes, flipping halfway through. Brush both sides with oil before baking. While they'll be less crispy than pan-fried, they're a lighter alternative that works well for larger batches.
- → How spicy is the harissa yogurt?
The heat level depends on your harissa paste brand. Start with 1 tablespoon and taste before adding more. The Greek yogurt mellows the spice considerably, creating a balanced, flavorful accompaniment rather than an overwhelmingly hot sauce.
- → What side dishes pair well with this dish?
A simple green salad with lemon vinaigrette, roasted tomatoes, sautéed spinach, or steamed asparagus all complement the rösti beautifully. For heartier appetites, add crispy bacon or smoked salmon alongside.