Description
Indulge in this savory Beef Potato Roll, a hearty and comforting dish that combines crispy grated potatoes with a flavorful ground beef filling. This unique recipe offers a delightful twist on traditional meat and potato dishes, perfect for family dinners or special occasions.
Ingredients
Units
Scale
For the Potato Filling:
- 3–4 medium potatoes, grated
- 2 large eggs
- 2 1/2 cups mozzarella cheese, shredded
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
For the Minced Meat Filling:
- 1/2 pound ground beef
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 2 large tomatoes, diced
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes, to taste
- 1 teaspoon paprika, to taste
- 1/4 cup tomato sauce
- 1/2 cup water
For Serving:
- Plain yogurt
- Red pepper flakes
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C). This ensures the oven is at the right temperature when you’re ready to bake.
- Prepare the potato mixture: In a large mixing bowl, combine the grated potatoes, eggs, 1 cup of the mozzarella cheese, salt, black pepper, and chopped parsley. Mix thoroughly until all ingredients are well incorporated. This mixture will form the base of your roll.
- Bake the potato base: Line a baking tray with parchment paper and sprinkle 1 cup of the mozzarella cheese evenly on the baking sheet, followed by the potato mixture. Bake in the preheated oven for 25 to 30 minutes or until the top is golden and the potatoes are cooked through.
- Prepare the meat filling: While the potatoes are baking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic to the skillet. Sauté until the onions are translucent.
- Cook the ground beef: Add the ground meat to the skillet, breaking it up with a spoon, and cook until browned. This step ensures the meat is fully cooked and develops a rich flavor.
- Season and simmer the filling: Stir in the tomato paste, diced tomatoes, salt, black pepper, red pepper flakes, and paprika. Pour in the tomato sauce and water. Mix well. Allow the mixture to simmer for about 10-15 minutes, until the tomatoes are softened and the flavors are well combined. If the mixture becomes too dry, add a little more water as needed.
- Assemble the roll: Once the potato base is cooked, remove it from the oven and let it cool slightly. Spread the minced meat filling evenly over the baked potatoes. Sprinkle remaining ½ cup of mozzarella cheese over the meat mixture.
- Roll and bake: Carefully roll the potato sheet with the meat filling into a log shape, ensuring it is tight and even. Transfer the roll to the baking sheet and return it to the oven. Bake for another 15 minutes until heated through and the cheese inside melts.
- Rest and serve: Let the roll cool for about 5 to 10 minutes, then slice and serve with some plain yogurt if desired.
Notes
- For best results, use a box grater to shred the potatoes finely.
- Squeeze excess moisture from the grated potatoes before mixing with other ingredients for a crispier base.
- Feel free to customize the meat filling with your favorite herbs and spices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320kcal
- Sugar: 3g
- Sodium: 450 mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85
