Crispy Rösti waffles

Ingredients for 3 servings:

• 650 g floury potatoes
• 3 spring onions
• 60 g Parmesan or other hard cheese, grated
• 2 tbsp olive oil
• ½ tsp black pepper
• 1 tsp salt
• some vegetable oil for brushing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

and Rösti muffins with Parmesan, vegetarian

This recipe is based on an American muffin recipe. The batter can also be used unchanged for hash brown muffins. However, it was quicker to make in a waffle iron, which made them even crispier and we liked the look better, too. They cook one at a time. Experiment and see what works best for you. Peel and grate the potatoes, rinse them briefly, wring them dry with a towel, and place them in a bowl. Slice the spring onions into small rings and add them to the potatoes along with the Parmesan cheese, olive oil, salt, and pepper; stir. For waffles: Brush the waffle iron with vegetable oil and preheat to a low setting. Then pour some batter into the iron and spread it evenly. Don’t make the waffle too thick so the potatoes cook and the batter is crispy. Close the waffle iron and bake for a few minutes until the waffle reaches the desired level of browning. In our waffle iron, bake on heat 1 for about 3-5 minutes. Repeat this process until the batter is used up. We made 5-7 waffles. For muffins: Brush the 9-12 muffin tins with vegetable oil. Preheat the oven to 180°C. Spoon the batter into the tins. The batter will shrink slightly during baking, so fill them tightly. Bake the muffin tin in the lower third of the oven for 60-75 minutes. Let cool briefly and carefully remove from the tins. Since the tops of the muffins will be uneven and less crispy, serve upside down. We chose floury potatoes because they’re supposedly best for hash browns made with raw batter. I’m sure they’ll work with others, too.