These crispy and cheesy waffles are sure to be the most popular dish at brunch. The dressing adds bite along with additional flavour
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 8 |
| Cuisine | British |
| Special Occasion | Easter |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPeel the potatoes and coarsely grate them.
Place them in a clean tea towel and squeeze out all the excess liquid.
Lightly whisk 2 eggs, grate the cheese and melt the butter.
Roughly chop half the dill.
Preheat a 20cm waffle iron.
Combine the cake flour, 1 tsp salt, baking powder along with the grated potatoes, whisked eggs and cheese in a large bowl and mix well.
Grease the waffle iron and spread ¼ of the waffle mixture on the hot iron.
Close and cook until golden and crisp, approx. 5-7 minutes. Repeat this process until all the mixture has been used up.
To make the horseradish dressing, whisk the cream, buttermilk, ¼ tsp of salt and horseradish sauce in a medium-sized bowl until combined.
Fry 4 eggs in the olive oil.
Serve the potato rosti waffles with the fried eggs, horseradish dressing and the remaining fresh dill.
