Beef Potato Roll
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5
4 reviews
Excellent
Beef Potato Roll
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Beef Potato Roll is a savory blend of ground beef wrapped in a tender, cheesy potato crust. Each slice offers warm comfort and hearty flavors. Serve it hot, and watch it disappear fast!
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Ingredients
For the Potato Filling:
- 3-4 medium potato grated
- 2 large egg
- 2½ cup mozzarella cheese shredded
- salt to taste
- black pepper to taste
- 1 tablespoons parsley chopped, fresh
For the Minced Meat Filling:
- ½ pound ground beef
- 1 large onion finely chopped
- 1 garlic minced, clove
- 1 tablespoon tomato paste
- 2 large tomato diced
- salt to taste
- black pepper to taste
- ¼ teaspoon red pepper flakes to taste
- 1 teaspoon paprika to taste
- ¼ cup tomato sauce
- ½ cup water
For Serving:
- PLAIN yogurt
- red pepper flakes
- parsley chopped, for garnish, fresh
Instructions
- Preheat your oven to 350°F (180°C).
- 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.
- 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.
- 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.
- Add the ground meat to the skillet, breaking it up with a spoon, and cook until browned.
- 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.
- 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. 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 with the potato roll back to the oven and bake for another 15 minutes until heated through and the cheese inside melts.
- Let the roll cool for about 5 to 10 minutes, then slice and serve with some plain yogurt if desired.
Equipments used:
Notes
- Press the grated potatoes firmly into the pan to form a stable base that won’t crumble.
- Sauté the beef mixture until it’s rich and fragrant, adjusting seasoning to your taste.
- Let the roll rest a few minutes before slicing to keep its shape and ensure neat portions.
Nutrition Information
Show Details
Serving
1serving
Calories
243kcal
(12%)
Carbohydrates
17g
(6%)
Protein
17g
(34%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
93mg
(31%)
Sodium
317mg
(13%)
Potassium
593mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
932IU
(19%)
Vitamin C
22mg
(24%)
Calcium
208mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 243kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 317mg | 13% |
| Potassium | 593mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 932IU | 19% |
| Vitamin C | 22mg | 24% |
| Calcium | 208mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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