This recipe is excerpted from Twenty-Dollar, Twenty-Minute Meals by Caroline Wright. The recipe here is transformed from as it materializes in the book.  Here we go with the ingredients list!


  • 1 small peeled celery root (celeriac) that should be about 10 ounces
  • 1 medium sized peeled potato
  • 1 tablespoon of cornstarch
  • Leaves from 2 sprigs fresh rosemary
  • Salt and pepper, as required for seasoning
  • 1/4 cup of olive oil
  • 4 large eggs
  • 2 ounces Gruyère cheese, grated


First of all, place the broiler and preheat it with a rack in the top position. Grate the celery root roughly and potato into a medium bowl; toss both of them with cornstarch and rosemary. Then you need to season generously with salt and pepper.

After that you need to heat olive oil in a large nonstick ovenproof skillet above medium-high heat. Then add the celery root mixture we made earlier, stroke it into a large pancake, and cook until browned on the bottom, for approximately 5 to 7 minutes. Slide the pancake onto a plate, and then watchfully flip it back into the skillet to brown the other side, again for about 5 to 7 minutes. Take away the skillet from the heat.

Now the time comes for cracking eggs on top of the pancake, sprinkle with Gruyère, and season with salt and pepper. Broil until the cheese attains the golden color, becomes bubbly as well as the egg whites are set for about 3 to 5 minutes.


  • Caroline suggests an additional combination of parsnip with thyme and Parmesan.
  • In my laziness, I grated the potato and celery root in the food processor, which makes rapid work of the job, but will leave the vegetables moist. I sprinkled the chops over a lint-free tea towel and then wrinkled the towel over, pressing out the liquid. I came back about 5 minutes later, fluffed up the strands, and they were dry and all set to go.
  • As said, I also tossed some frisée with olive oil, a bit of lemon juice, salt and pepper, and bunched that up on top of the rösti. The bacon ensued to be hanging around.

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