for 12 pieces

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

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.

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