# What you'll need:
→ Rösti
01 - 1.1 lb celeriac, peeled and coarsely grated
02 - 7 oz potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp plain flour or gluten-free flour
06 - 1 large egg
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - 3 tbsp olive oil for frying
→ Harissa Yogurt
10 - 7 oz Greek yogurt
11 - 1½ 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 - Extra fresh parsley, chopped
18 - Lemon wedges
# Method:
01 - Place grated celeriac and potato in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
02 - In a large mixing bowl, combine the squeezed celeriac, potato, grated onion, parsley, flour, egg, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Heat 1½ tbsp olive oil in a large non-stick frying pan over medium heat. Scoop a heaped tablespoon of mixture per rösti and gently flatten in the pan. Fry in batches for 4–5 minutes per side until golden and crispy, adding additional oil as needed. Transfer cooked rösti to a paper towel-lined plate and keep warm.
04 - In a small bowl, combine Greek yogurt, harissa paste, lemon juice, and salt. Mix until well blended and adjust seasoning to your preference.
05 - In a clean pan, heat butter or oil over medium heat. Crack eggs into the pan and fry to your desired doneness. Season with salt and pepper.
06 - Arrange cooked rösti on serving plates. Top each rösti with a dollop of harissa yogurt and a fried egg. Garnish with chopped parsley and serve with lemon wedges.
