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4.80 from 15 votes

Potato Waffle Rosti

Potato Rosti Waffles are the perfect served with an egg for a nutritious meal or cut up and served as a side dish.
Course Main, Side Dish
Cuisine Swiss
Keyword potato, Potato Rosti, Waffles
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 2
Author Camilla Hawkins


  • 500 g Albert Bartlett Elfe potatoes
  • 2 spring onions halved length ways and finely sliced
  • 1 tbsp melted unsalted butter
  • 1 tbsp rapeseed oil
  • salt flakes
  • freshly ground pepper


  • Peel the potatoes and cut into fine julienne using a mandolin (or alternatively grate coarsely).
  • Place potatoes into a bowl of cold water to soak for 3 minutes (I used my salad spinner), then rinse in a colander until the water runs clear to remove the starch.
  • Preheat waffle iron.
  • If you have a salad spinner use it to dry the potato and finish off by patting with kitchen paper. Otherwise wrap potato in a clean towel and squeeze to remove all the moisture and then pat dry.
  • Place the potato, spring onion, melted butter, rapeseed oil and seasoning into a bowl and mix well.
  • Place half the mixture into the waffle iron and cook until golden brown and potato tender (about 8 minutes).
  • Repeat with the other half of the mixture.
  • Serve waffles whole with a fried or poached egg (serves 2) or cut up into sections and served as a side dish (serves 2 - 4).