I have been wanting to share this Pizza Stuffed Potato Rosti with you guys for so long. It has been a favourite around here for a while now, but I just never seem to get the chance to grab some photos before it is all gobbled up.
I got some though, yay! My daughter has totally clicked onto the fact that she has her Nana (my mum) wrapped around her little finger, and that she can elicit all types of snacks from her while she is here visiting from Australia. Today, for example, she convinced my mum to take her for a ‘girls coffee date‘, otherwise known as an outing where Nana buys her yet another cookie and they plot how to ‘not tell mummy’. It doesn’t work very well, as she invariably comes home with chocolate smeared all over her face (my daughter, not my mum), and announces that she got a cookie….but the thought is there, and it is enough to scare me about her teenage years.
I play along and pretend to be horrified, as she seems to get a kick out of it (again, my daughter, not my mum). However, secretly I was very excited for the opportunity to actually get some photos taken this month, so I used the opportunity to whip up some meals and perform the quickest photo shoot known to man.
So this dish, the vegetarian pizza stuffed potato rosti, is delicious. And easy. It consists of 2 layers of grated potato, onion and herbs cooked up in a skillet with melted mozzarella and sun-dried tomatoes sandwiched in between. It works great as a main meal with a nice side salad, or as a breakfast/brunch with a nice poached egg nestled on top. If you are a bacon fan, go for it – it pairs fantastically!
I hope you love it as much as we do. Oh and if you are looking for other awesome brunch dishes then check out my Garlicky Quinoa and Spinach Brunch Bowl, or my Creamy Barley and Smoked Salmon Brunch Bowl – they are fantastic!
- 1 small yellow onion minced
- 4 cups grated Yukon Gold potatoes 3-4 large potatoes
- 1 tsp oregano
- 1 tsp thyme
- Salt and fresh ground pepper to taste
- 3 ounces fresh mozzarella diced
- 10 sundried tomatoes diced
- 2 tablespoons plus 1 teaspoon olive oil divided
- 1 cup grape tomatoes diced
- 1 cup mixed greens
- 4 poached eggs to serve optional
Using the grating attachment on your food processor, grate the potatoes and onions. Once grated, remove as much liquid as possible. I use a strong nut milk bag, but you can also just press down on the potatoes and onions in a fine mesh sieve, or pop into a clean dish cloth and twist tightly. Be sure to remove as much liquid as possible
Pop the potato mixture into bowl and add the oregano, thyme, and salt and pepper to taste
Heat 2 tbsp of cooking oil (I use avocado oil) to the skillet until smoking slightly. Once heated, add half of the potato mixture, and use a spatula to flatten
Add the diced mozzarella and the undressed tomatoes in an even layer, and then add the rest of the potato mixture on top. Once again, flatten with a spatula until even
Cook for 2-3 minutes and then lower the heat slightly. You will still want to hear the potatoes lightly sizzling, but you don’t want them to be burning. Cook for about 12 more minutes or until the underside is nicely browned and the potatoes become tender
Flip your rosti. To do this, place a plate over the pan and carefully flip the rosti onto the plate, then slide the rosti from the plate back into the pan, and cook for another 10 minutes (when ready the centre should be tender - you can check this with a fork)
Remove the rosti from the pan and allow it to cool slightly
While the rosti is cooking prepare your mixed greens, tomatoes and eggs, ready for serving. Season the salad with salt and pepper, pop it on top of the rosti once it is ready, serve and enjoy
Have you tried the pizza stuffed potato rosti? I would love to hear what you think – be sure to leave a comment, like on Facebook or pin to Pinterest for later. Happy eating.