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 but different and fun.
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.
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:
- 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.
- Opt for shredded your own mozzarella. Pre-shredded mozzarella can be a bit grainy in texture, which can be quite off-putting.
- 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.
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:
- 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.
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.
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 if you are in need of a more traditional pizza then check out this Shrimp Scampi Pizza from Cook What You Love.
Skillet Pizza Stuffed Potato Rosti with Cheese
For The Potato Rosti
- 1 small yellow onion minced
- 4 cups grated Yukon Gold potatoes 3-4 large potatoes
- 1 tsp fresh oregano finely chopped
- 1 tsp fresh thyme finely chopped
- ½ tsp each salt and fresh ground pepper
For The Cheese Filling
- 1 cup fresh mozzarella grated/shredded
- 10 sundried tomatoes drained and finely chopped
- 2 tbsp plus 1 tsp olive oil divided
- optional extras for serving: poached eggs, mixed greens, chopped grape tomatoes, bacon
- 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 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).
- chopped salami
- chopped pepperoni
- chopped bell peppers
- chopped spanish olives
- any other pizza-related ingredient you feel like
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.