Potato rösti from the waffle iron

Ingredients for 4 servings:

• 12 m.-sized potatoes
• e.g. zucchini or carrots
• 1 tbsp salt
• n. B. bacon cubes
• 1 egg(s)
• 1 tbsp, heaped flour
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) of pepper
• some oil

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes

as a side dish, starter or main course, also vegetarian or vegan

Peel the raw potatoes and grate them. If desired, you can add other roastable vegetables such as zucchini or carrots; this adds additional color and flavor. After grating, add 1 tbsp of salt and mix well. Leave the mixture to rest for a while so that it absorbs the water. Drain the liquid and press the mixture into a cloth. Add the egg, bacon and seasonings and enough flour to form a compact mass. Preheat the waffle iron and brush with oil. Shape the mixture into balls and place them on the hot waffle iron. Bake at 2/3 of the possible heat until the balls are golden yellow. This takes 6 – 8 minutes. Note: This recipe makes two rösti balls per person. It works best in a waffle iron for Belgian waffles, as there is more space between the plates. The rösti are a good side dish, for example. For example, with pork loin steaks or as a starter or main course with herb quark and salad. Without bacon cubes, the recipe is vegetarian, and without egg, it’s vegan, although the mixture might not hold together as well.