This recipe is based on an American muffin recipe. The batter can also be used unchanged for Rösti muffins. But it went faster in the waffle iron, was even crispier and we also liked the look better. For this they are only finished one after the other. Try out for yourself what you like best.
Peel and grate the potatoes, rinse briefly, wring them out with a towel and place in a bowl. Cut the spring onions into small rings and add to the potatoes together with the parmesan, olive oil, salt and pepper and stir.
For waffles:
Brush the waffle iron with vegetable oil and preheat on low. Then put some batter into the iron and distribute it. Do not make the waffle too thick so that the potatoes are cooked and the dough crispy. Close the waffle iron and bake the waffle for a few minutes until the desired degree of browning is achieved. In our waffle iron on heat 1 for about 3 - 5 minutes. Repeat the process until the batter is used up. We had 5 - 7 waffles.
For muffins:
Brush the molds for 9-12 muffins with vegetable oil. Preheat the oven to 180 ° C. Pour the batter into the molds with a spoon. The dough collapses a little when baking, so fill it tightly. Bake the muffin tray in the lower third of the oven for 60-75 minutes. Then let it cool down briefly and carefully remove it from the molds. Since the top of the muffins will be uneven and less crispy brown, simply serve upside down.
By the way, we chose floury potatoes because they are said to be best for hash browns made from raw dough. I am convinced that it will also work with others.
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