Celeriac Rösti Recipe

Celeriac rösti is the perfect low-carb twist on the classic Swiss potato dish, and honestly, it’s now one of my favourite ways to enjoy this underrated root veg. Crisp on the outside, soft in the middle, and ideal with a runny fried egg – this is comfort food with a touch of class.

There’s something incredibly satisfying about this humble dish – celeriac rösti – that transforms simple root veg into golden, crispy fritters. It’s brilliant for winter mornings, lazy weekend brunches, or even a light dinner. You can prep them the night before and simply reheat in the morning – they crisp up beautifully in a pan or oven.

With its mild celery-nutty flavour, celeriac adds a depth that takes these rösti far beyond standard hash browns. Whether you’re keto-curious, root veg obsessed, or just looking to mix up your breakfast game, this recipe delivers big flavour with minimal fuss. Celeriac is widely available all year round, and the price is around £1.50-1.60 per 1 celeriac. This root vegetable can be used in various recipes, check my amazing Celeriac soup!

Ingredients

Here’s what I used and why each ingredient shines in this celeriac rösti recipe:

• Celeriac – Our star ingredient. Slightly sweet, nutty, earthy – adds flavour complexity and lower carbs than potato.
• Potato – A starchy variety like Maris Piper helps bind the rösti and gives that classic fluffy centre.
• Egg – Acts as a binder in the mix and adds richness when served on top, sunny-side-up.
• Plain flour – Helps hold the mixture together and gives it that slight crisp edge.
• Garlic powder – Brings warmth and depth without overpowering the earthy notes of the celeriac.
• Onion powder – Subtle sweetness and umami flavour that pairs beautifully with both celeriac and egg.
• Salt and pepper – Essential seasoning to lift the natural flavours.
• Vegetable oil or spray – Neutral oil keeps the rösti golden without interfering with taste.
• Yogurt, sour cream, crème fraîche – Cooling and creamy – the perfect contrast to the crisp and spicy rösti.
• Chilli flakes – For a little kick to balance the sweet earthiness of the root veg.

Instructions

This is a really easy recipe with big payoff. You’ll need about 35 minutes start to finish.

1. Step 1: Peel the celeriac and potato. Pat them dry with paper towels. Then, using the coarse side of a grater, grate both into a bowl. Place the grated veg in a clean tea towel or cheesecloth and squeeze out as much liquid as possible – the drier, the crispier your rösti will be.

2. Step 2: In a large bowl, combine the grated celeriac and potato with one egg, plain flour, garlic powder, onion powder, salt, and pepper. Mix until fully combined. You’ll have a sticky, mouldable mixture.

3. Step 3: Heat a large non-stick frying pan over medium-high heat and add vegetable oil or spray. Take spoonfuls of the mixture and flatten into patties about 1cm thick. Fry for 2-3 minutes per side until golden brown. Don’t overcrowd the pan – work in batches if needed.

4. Step 4: Flip carefully using a wide spatula and fry the other side until golden and cooked through. Place on a plate lined with paper towel. Serve hot with a fried or poached egg on top, and a generous spoonful of sour cream or yogurt.

🔪 Two useful tips:

• Keep your pan evenly hot between batches to maintain that golden crust.
• Don’t skip the squeezing step – too much moisture makes the rösti fall apart.

🍽 How to Serve & Store

These celeriac rösti are incredibly versatile:

• Top with crispy bacon, smoked trout, or grilled mushrooms.
• Pair with cold meats and mustard sauce for a hearty lunch.
• Try with sautéed spinach or roasted tomatoes for a veggie brunch.

Store any leftover rösti in the fridge for up to 2 days. Reheat in a dry non-stick pan or oven to crisp them back up. They freeze well too – just defrost and crisp up again before serving.

Recipe Tips and Notes for Celeriac Rösti

1. Drain Well for Crispness - Moisture is the enemy of a crispy rösti. Once you’ve grated the celeriac and potato, wrap them in a clean tea towel or muslin cloth and squeeze out as much liquid as possible. The drier your mix, the better the final texture.
2. Use the Right Pan - A non-stick frying pan or well-seasoned cast iron skillet is ideal. If your rösti sticks, they’ll fall apart during flipping, so non-stick is your best friend here.
3. Don’t Overcrowd the Pan - Cook them in batches to avoid steaming. Too many in one pan will drop the temperature and stop them crisping up properly. Keep cooked rösti warm in a low oven while you fry the rest.
4. Baking Option - For a lighter version, brush rösti with oil and bake at 200°C fan for around 25–30 minutes, flipping halfway through. Still crispy, just less oil.
5. Freezer-Friendly - Make a big batch, cool them completely, and freeze with parchment between layers. Reheat in the oven or air fryer straight from frozen – no need to defrost.

FAQ

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Pairing

These are my favorite dishes to serve with celeriac rösti:

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Celeriac Rösti Recipe

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Ingredients

• 1 medium celeriac, peeled and coarsely grated
• 1 medium Maris Piper potato, peeled and grated
• 1 egg + more for serving, fried eggs for example
• 1 tablespoon plain flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• Vegetable oil or spray for frying
• Chilli flakes
• Yogurt, sour cream, or crème fraîche for serving

Instructions

1. Peel and grate the celeriac and potato. Pat dry and squeeze out excess moisture using a clean tea towel.
2. In a large bowl, mix the grated veg with egg, flour, garlic and onion powders, salt and pepper.
3. Heat a large frying pan over medium-high. Add oil. Scoop spoonfuls of mixture, shape into 1cm thick patties and fry for 2–3 minutes until golden.
4. Flip carefully and fry for another 2–3 minutes until crisp and cooked through.
5. Fry or poach eggs. Serve rösti hot with eggs on top, a dollop of yogurt or sour cream, and sprinkle with chilli flakes.

Notes

Squeeze grated veg well to avoid soggy rösti.

Use a non-stick pan for best results.

Chill mix before frying for firmer shape.

Add herbs or cheese for extra flavour.

Great for meal prep – reheat in oven or pan.