Roesti cones

Name: Roesti cones
Prep time: 90 min
Total time: 90 min
Yield: 12
Ingredients: 1 tbsp Maizena cornflour; 2 tbsp liquid honey; clarified butter; 6 tbsp clarified butter; 100 g sour single cream; 100 g raclette cheese; 100 g smoked salmon; 1 kg mealy potatoes; 2400 g waxy potatoes, cooked in their skins; 200 g squash; 100 g baby spinach; 200 g Swiss chard; 50 g walnuts; 160 g diced bacon; 80 g pickled onions (borettane); 2 ¾ tsp salt; ¼ tsp chilli flakes; a little pepper; ½ tsp raclette seasoning

Ingredients

12 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Roesti mixture

1 kg mealy potatoes, finely grated

1 tbsp Maizena cornflour

½ tsp salt

Cook

clarified butter for baking

Squash and bacon filling (for 12 cones)

160 g diced bacon

2 tbsp liquid honey

2 tbsp clarified butter

800 g waxy potatoes, cooked in their skins, coarsely grated

200 g squash (e.g. butternut, cut into approx. 1 cm cubes)

¾ tsp salt

80 g pickled onions (borettane) , finely chopped

¼ tsp chilli flakes

Spinach and salmon filling (for 12 cones)

2 tbsp clarified butter

800 g waxy potatoes, cooked in their skins, coarsely grated

100 g baby spinach

¾ tsp salt

a little pepper

100 g smoked salmon, finely chopped

100 g sour single cream

Swiss chard and cheese filling (for 12 cones)

2 tbsp clarified butter

800 g waxy potatoes, cooked in their skins, coarsely grated

200 g Swiss chard, cut into slices approx. 1 cm wide

¾ tsp salt

a little pepper

100 g raclette cheese, cut into cubes

50 g walnuts, roasted, coarsely chopped

½ tsp raclette seasoning

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Utensils

pretzel iron

How it's done

Roesti mixture

Squeeze out the potatoes thoroughly by hand, transfer to a bowl. Add the cornflour and salt, mix.

Cook

Heat the pretzel iron, brush with a little clarified butter. Place 5 heaped tablespoons of the roesti mixture on the pretzel iron, distribute evenly, cook the roesti for approx. 3 mins. Remove, roll the roesti over the handle of a wooden spoon while still hot and shape into a cone. Prepare the remainder of the roesti mixture in the same way. Leave the roesti cones to cool on a rack.

Squash and bacon filling (for 12 cones)

Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Add the honey, mix. Remove the bacon, set aside. Wipe away the cooking fat, heat the clarified butter in the same pan. Add the potatoes, fry over a medium heat for approx. 15 mins. until golden brown, turning occasionally. Add the squash, fry for approx. 10 mins., season with salt. Add the onions and chilli with the reserved bacon, mix. Divide between the cones.

Spinach and salmon filling (for 12 cones)

Heat the clarified butter in a non-stick frying pan. Add the potatoes, fry over a medium heat for approx. 25 mins. until golden brown, turning occasionally. Add the spinach in batches, allow to wilt, season. Add the salmon, mix, divide between the cones. Top with the sour cream.

Swiss chard and cheese filling (for 12 cones)

Heat the clarified butter in a non-stick frying pan. Add the potatoes, fry over a medium heat for approx. 20 mins. until golden brown, turning occasionally. Add the Swiss chard, fry for approx. 5 mins., season. Add the cheese, nuts and raclette seasoning, mix, continue to fry until the cheese has melted, divide between the cones.

Good to know

Note:	For this recipe, we used the Fust 3 pretzel iron from Betty Bossi.
Note:	Each filling makes enough for approx. 12 cones.

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