These crispy and cheesy waffles are sure to be the most popular dish at brunch. The dressing adds bite along with additional flavour
Cooking InstructionsDownload PDF
Peel 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.