Celeriac rostis with harissa yogurt
Top these spiced celeriac hash browns with crispy fried eggs for a winning brunch. Use rose harissa for both colour and flavour
‘Caviar’ röstis
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 6 potato croquettes (we used M&S)
- 300g soured cream or crème fraîche
- 3 tbsp finely chopped chives
- trout or salmon ‘caviar’ (roe)
- fizz, to serve
Nutrition: per serving
- kcal185
- fat13.5g
- saturates6.6g
- carbs12.6g
- sugars1.9g
- fibre1.4g
- protein2.5g
- salt0.3g
Method
step 1
Carefully cut the croquettes into three pieces each and put them on a lined baking sheet, flat-sides down. Cook following pack instructions and then cool.
step 2
Mix the soured cream or crème fraîche with the finely chopped chives. Spoon some of the chive cream onto each mini rösti and top with some trout or salmon ‘caviar’ (roe). Serve with fizz.
