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    Home » All Recipes

    Author: Donna | Published: May 14, 2021 | Modified: May 26, 2021

    Pizza Stuffed Potato Rosti With Cheese

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    Skillet Pizza Stuffed Potato Rosti

    Two layers of grated potato, onion, and herbs stuffed with melted mozzarella cheese and sundried tomatoes make this Pizza Stuffed Potato Rosti with Cheese just perfect as a main dish with a side salad, or as a brunch with a perfectly poached egg nestled on top. A great alternative to pizza night for something a little bit different and fun.

    pizza stuffed potato rosti with cheese served with micro greens, diced tomatoes and a poached egg on top
    Jump to:
    • Pizza Stuffed Potato Rosti With Cheese
    • How To Make Potato Rosti With Cheese
    • How To Serve Potato Rosti Stuffed with Cheese
    • Storing and Freezing Your Potato Rosti with Cheese
    • Recipe

    Pizza Stuffed Potato Rosti With Cheese

    I have been wanting to share this Pizza Stuffed Potato Rosti with Cheese with you guys for so long!

    It has been a favorite 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 have got some now though, yay!

    You are definitely going to want to add this to your next meal plan.

    Pizza Stuffed Potato Rosti

    How To Make Potato Rosti With Cheese

    Although stuffing grated potatoes with shredded mozzarella and sundried tomatoes and cooking them in a skillet sounds like a bit of hard work, don't worry, it's not!

    I do have a few tips to make for smooth sailing though:

    1. Be sure to squeeze all of the excess water out of the grated potatoes. If you do not, the extra liquid will make your potatoes sludgy and they will not hold together when cooking.
    2. Opt for shredded your own mozzarella. Pre-shredded mozzarella can be a bit grainy in texture, which can be quite off-putting.
    3. If you buy sun-dried tomatoes in oil then be sure to drain off any excess oil before stuffing them into the rosti. Too much oil will make the rosti soggy, and we want this potato rosti to be nice and crispy.
    Pizza Stuffed Potato Rosti with cheese served with a small micro greens salad on top

    How To Serve Potato Rosti Stuffed with Cheese

    This dish 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 (as there is so much flavor going on with the rosti itself I tend to stick with a simple salad of lettuce, cucumbers, and tomatoes, but you do you).

    It also works as a breakfast or a brunch with a nice poached egg nestled on top.

    TIP: If you are a bacon fan, stuff some cooked bacon in there too - it pairs fantastically!

    This is a really versatile meal and can be served with the following optional toppings:

    • microgreens
    • chopped tomatoes and spring onions
    • sour cream
    • homemade tomato sauce
    • poached egg
    • simple seasonal salad
    • creme fraiche
    • thinly sliced red onion

    Let your imagination run wild and serve it in whatever way tickles your fancy.

    Pizza Stuffed Potato Rosti with cheese served with a poached egg on top

    Storing and Freezing Your Potato Rosti with Cheese

    Any leftovers can be stored in an airtight container in the fridge for up to 3 days.

    TIP: leftover rosti will store better if it has not had anything on top (i.e. if you have served yours for breakfast with a poached egg, and the egg yolk has gone all over the rosti, it isn't going to be as nice as a rosti served with a poached egg on the side).

    Think about whether you think you will be able to eat the whole thing, and if not, then just serve up the rosti with your additional 'toppings' on the side.

    To Reheat: simply place the rosti back into the skillet and heat over medium heat, flipping halfway through to make sure it is heated through.

    Please note: this may lead to some mozzarella oozing out and melting into the pan, so be prepared.

    Alternatively, you can reheat in an air fryer.

    I usually pop my individual slices into the air fryer for about 5 minutes and find it gets nice and crispy on the edges that way (again, you might have an issue of the mozzarella oozing out while cooking).

    Unfortunately, this is not a good candidate for the freezer.

    I find the potato becomes soggy on thawing and it does not crisp up as nicely as we would want it to.

    Creamy Barley Porridge with Smoked Salmon

    I hope you love it as much as we do 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!

    Or try this Toad In A Hole from Little House, Big Alaska.

    Or if you are in need of another pizza style then check out this Shrimp Scampi Pizza or this Skillet Pizza with Beer Dough.

    Recipe

    potato rosti topped with a poached eggs and a fresh tomato salsa

    Skillet Pizza Stuffed Potato Rosti with Cheese

    Whole Food Bellies
    Two layers of grated potato, onion and herbs stuffed with melted mozzarella and sundried tomatoes, this dish is perfect as a main with a side salad, or as a brunch with a nice poached egg nestled on top.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 22 mins
    Total Time 27 mins
    Course Brunch
    Cuisine Italian
    Servings 4 serves
    Calories 271 kcal

    Ingredients
      

    For The Potato Rosti

    • 1 small yellow onion minced
    • 4 cups grated Yukon Gold potatoes 3-4 large potatoes
    • 1 teaspoon fresh oregano finely chopped
    • 1 teaspoon fresh thyme finely chopped
    • ½ teaspoon each salt and fresh ground pepper

    For The Cheese Filling

    • 1 cup fresh mozzarella grated/shredded
    • 10 sundried tomatoes drained and finely chopped
    • 2 tablespoon plus 1 teaspoon olive oil divided
    • optional extras for serving: poached eggs, mixed greens, chopped grape tomatoes, bacon
    Prevent your screen from going dark

    Instructions
     

    • 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 tablespoon of cooking oil in a skillet on medium heat, until smoking slightly. Once heated, add half of the potato mixture, and use a spatula to flatten.
    • Add the diced mozzarella and the sundried tomatoes in an even layer, and then add the rest of the potato mixture on top. Once again, flatten with a spatula.
    • 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 and crispy.
    • 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 before serving.
    • While the rosti is cooking prepare your optional toppings, ready for serving (see notes).

    Notes

    Drain: drain as much liquid as you can from the grated potatoes. If you do not drain the potatoes enough, the excess liquid will lead to soggy potatoes that will not crisp up like we want them to.
    Optional stuffing ingredients: You may also want to add:
    • chopped salami
    • chopped pepperoni
    • chopped bell peppers
    • chopped spanish olives
    • any other pizza-related ingredient you feel like

    Nutrition

    Calories: 271kcalCarbohydrates: 43gProtein: 12gFat: 7gSaturated Fat: 4gCholesterol: 22mgSodium: 202mgPotassium: 1126mgFiber: 6gSugar: 5gVitamin A: 270IUVitamin C: 46mgCalcium: 188mgIron: 3mg
    Keyword potato rosti, potato rosti with cheese
    Tried this recipe?Leave a comment HERE and let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    This recipe has been updated from the original February 2016 post to include more information and trouble-shooting for readers.

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    Reader Interactions

    Comments

    1. dixya @ food, pleasure, and health says

      February 13, 2016 at 6:47 am

      omg..this looks so good. theres pizza and potatoes involved in one recipe <3 <3 <3

      Reply
      • Donna1 says

        February 13, 2016 at 6:51 am

        🙂 Thanks Dixya

        Reply
    2. Manju | Cooking Curries says

      February 09, 2016 at 1:02 am

      Its past midnight here and I really want to make me some of that now!! So good!

      Reply
      • Donna1 says

        February 10, 2016 at 12:42 pm

        Haha I hear ya Manju, I always get the worst cravings when I stay up late 🙂

        Reply
    3. Tracy @ Served from Scratch says

      February 08, 2016 at 9:48 pm

      Oh my gosh this looks so good. That egg!!

      Reply
      • Donna1 says

        February 10, 2016 at 12:43 pm

        Thanks Tracy 🙂 Yes the egg definitely played along with that photo - sometimes it can be so hard to get them to look as good as they should!

        Reply
    4. Marisa Franca @ All Our Way says

      February 08, 2016 at 12:38 pm

      Pizza had my undivided attention. It looks delicious and I could make that a meal any time of day. Thank you for sharing.

      Reply
      • Donna1 says

        February 10, 2016 at 12:46 pm

        Haha I feel the same way 🙂

        Reply
    5. Gloria @ Homemade & Yummy says

      February 08, 2016 at 11:37 am

      Oh man....could I eat this right now. I am a potato nut....looks awesome!!

      Reply
      • Donna1 says

        February 10, 2016 at 12:47 pm

        Oh me too Gloria, I could eat potatoes with every meal!

        Reply
    6. Tracy | Baking Mischief says

      February 08, 2016 at 8:36 am

      Potatoes and pizza? I did not need to know this recipe existed!! 😉 This looks so good, and a perfect excuse to eat pizza flavors for breakfast. The story of your daughter and her grandmother is adorable.

      Reply
      • Donna1 says

        February 10, 2016 at 12:49 pm

        Oh thank you Tracy, they are very cute together 🙂

        Reply
    7. Brandy M. says

      February 08, 2016 at 7:11 am

      Where has this been all my life! I'm always looking for new potato recipes and this one is truly one I have never heard of. Pizza and potatoes will be a huge hit with my boys.

      Reply
    8. Florentina says

      February 08, 2016 at 12:06 am

      This is what I want for breakfast right here! Brilliant !

      Reply
    9. Christine | Vermilion Roots says

      February 07, 2016 at 6:10 pm

      Pizza and rosti in one. How brilliant is this? I look forward to trying this. Thanks for the inspiration.

      Reply
      • Donna1 says

        February 07, 2016 at 8:15 pm

        Very welcome 🙂 They combine so well!

        Reply
    10. Sarah says

      February 07, 2016 at 11:43 am

      I was sold after reading the words 'potato' and 'pizza' in the same sentence!

      Reply
      • Donna1 says

        February 07, 2016 at 8:15 pm

        Haha they are two very good words when combined 🙂

        Reply
    11. Sarah says

      February 03, 2016 at 2:39 pm

      Everything about this looks amazing! 🙂

      Reply
      • Donna1 says

        February 03, 2016 at 2:56 pm

        Oh thank you Sarah, it is very delicious 🙂

        Reply

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    Recipe Rating




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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

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