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I usually don’t participate in spreading nonsense like “Rösti-Waffles”, but this is different. When I saw this the first time, I thought – why?! – this got to be just another silly way of trying to be “inventive” and/or “different”, or “cutting edge”, or whatever.
But, I tried it nevertheless. Instantly, I became a big fan! 🙂
I am probably the biggest non-Swiss fan of rösti, however, these rösti-waffles are a completely different potato dish.
Using a non-stick waffle iron, one needs to use only a thin film of clarified butter or duck fat. Then, to keep the potatoes light and crisp, loosely fill in just a small amount of shredded, seasoned potato (compared to the amount one would use for the same size “real” rösti in a pan), cook on low heat until the resulting dish resembles a thinly spun web of tender yet crispy potatoes.
Very different from rösti in texture, but at least as delicious 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Rösti on  ChefsOpinion
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Click here for  Gravlax Recipe  on  ChefsOpinion
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P.S.
This dish can, of course, be enjoyed any time of day. I had it for breakfast, so I omitted the onion rings I’d usually serve with this 🙂
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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