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potato rosti topped with a poached eggs and a fresh tomato salsa
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5 from 7 votes

Skillet Pizza Stuffed Potato Rosti with Cheese

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.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Brunch
Cuisine: Italian
Keyword: potato rosti, potato rosti with cheese
Servings: 4 serves
Calories: 271kcal
Author: Whole Food Bellies


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


  • 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).


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


Calories: 271kcal | Carbohydrates: 43g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 202mg | Potassium: 1126mg | Fiber: 6g | Sugar: 5g | Vitamin A: 270IU | Vitamin C: 46mg | Calcium: 188mg | Iron: 3mg