Ingredients
- Russet potatoes 900g
- SpinneysFOOD eggs 6
- SpinneysFOOD mature cheddar 100g
- Salted butter 3 tbsp
- SpinneysFOOD fresh dill 20g
- Cake flour 3 tbsp
- SpinneysFOOD fine salt 1¼ tsp
- Baking powder 1 tsp
- Cream 90ml
- Buttermilk 90ml
- Horseradish sauce 1 tsp
- SpinneysFOOD olive oil 2 tbsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Potato rosti waffles with fried eggs and horseradish dressing
British 20 Mins Prep · 30 Mins Cook
- 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.