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Potato and Celeriac Rostis

Potato and Celeriac Rostis

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Potato and Celeriac Rostis
15th October, 2017

These Potato and Celeriac Rostis are a great accompaniment to so many dishes. I like having them for breakfast with a fried egg and bacon. I’ve served them at Sunday Lunch instead of traditional roasties and they went down a storm

Don’t forget you want to get a lot of the liquid out so make sure you give them a darned good squeeze at the start


  • 300g Potato, peeled and grated
  • 300g Celeriac, peeled and grated
  • Seasoning
  • 1 Egg yolk
  • 2Tbsp Oil
  • 50g Butter


    Peel and grate the potato and celeriac and place into a tea towel. Squeeze as much liquid as you can from the vegetables and then place the drained veg into a bowl

    Add the egg yolks to help the vegetables to bind as well as seasoning and give it a good mix. Pop it into the fridge to help it set.

    Take a handful of the mixture and roll it into a ball. Squeeze the ball gently on a work surface to make disc shaped

    Add the oil and butter into a large frying pan and carefully place the discs into the pan over a low to medium heat. You don’t want to burn the rostis but you do want to ensure they crisp and set before turning them over.

    Turn the rostis over and cook the other side until crisp and pop into a warm oven when done or cool them down and you can rewarm them later when needed