Golden celeriac rösti, spicy harissa yogurt, and fried eggs. A seasonal twist on hash browns, great for brunch or supper.
# Ingredient List:
→ Rösti
01 - 1.1 pounds celeriac, peeled and coarsely grated
02 - 7 ounces potatoes, peeled and coarsely grated
03 - 1 small onion, finely grated
04 - 2 tablespoons fresh parsley, finely chopped
05 - 2 tablespoons plain flour
06 - 1 large egg
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 3 tablespoons olive oil, for frying
→ Harissa Yogurt
10 - 7 ounces Greek yogurt
11 - 1½ tablespoons harissa paste
12 - 1 teaspoon lemon juice
13 - Salt, to taste
→ Fried Eggs
14 - 4 large eggs
15 - 1 tablespoon butter or olive oil
16 - Salt and pepper, to taste
→ To Serve
17 - Extra parsley, chopped
18 - Lemon wedges
# Steps:
01 - Place grated celeriac and potato in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispy rösti.
02 - In a large bowl, combine celeriac, potato, onion, parsley, flour, egg, salt, and pepper. Mix until thoroughly incorporated.
03 - Heat 1½ tablespoons olive oil in a large non-stick skillet over medium heat. Scoop heaped tablespoons of mixture, flattening gently in the pan. Fry in batches for 4 to 5 minutes per side until golden and crisp, adding more oil as needed. Transfer to paper towel-lined plate and keep warm.
04 - Mix Greek yogurt, harissa paste, lemon juice, and salt in a small bowl. Adjust seasoning to taste.
05 - In a clean pan, heat butter or oil over medium heat. Crack in eggs and fry to desired doneness. Season with salt and pepper.
06 - Serve rösti topped with a dollop of harissa yogurt and a fried egg. Garnish with extra parsley and lemon wedges.
