Rösti Waffles

(see photo page 57)

Yield: 4 servings Prep time: 25 minutes Cook time: 20 minutes

Move over, hashbrowns, these rösti waffles pack a double punch of flavour and crispiness. This recipe can be easily doubled or tripled to feed a crowd or altered to suit your taste. Don’t like gouda? Try parmesan or pepper jack. Want to go vegetarian? Use one whole onion and add a teaspoon of smoked paprika and omit the bacon. ½ lb thick-cut bacon, about 6 to 8 slices

1 large russet potato,

skin on, well scrubbed

½ yellow onion

3 large eggs, lightly whisked

1 cup grated gouda cheese

½ tsp freshly ground black pepper 2 tbsp finely chopped chives

Add bacon to a cold frying pan and place over medium heat. Cook bacon, turning occasionally, until cooked through and crisp (about 8 to 10 minutes). Transfer to a paper towel-lined plate to drain. Once cool, roughly chop and set aside. Preheat waffle iron. Grate potato and onion using a food processor and the shredding disk or on the large holes of a box grater. Transfer grated potato and onion into a clean kitchen towel or a large triple layer of cheesecloth. Gather the corners, position over a large bowl and squeeze out as much liquid as possible into bowl. Let the liquid in the bowl sit for 2 to 3 minutes to allow the potato starch to settle, then pour off and discard the liquid but leave the potato starch. Add grated potato and onion, bacon, eggs, cheese, pepper and chives to bowl with potato starch. Stir together with a fork until well combined. Ladle half the rösti mixture into your waffle iron and cook until crispy (about 6 to 10 minutes, depending on the iron). Transfer hot rösti to a wire rack while repeating cooking process with the other half of the mixture. Cut or tear rösti waffles at least in half and serve while warm.