Beef Potato Roll
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This Beef Potato Roll brings out the best in familiar ingredients, rolling them into a mouthwatering, cheesy bundle of warmth. A delicious beef filling, nestled in a golden potato crust, and gooey cheese come together to create a hearty dish that’s perfect for a weeknight dinner but fancy enough for a special occasion.
I know what it’s like when you’re stuck in that weeknight dinner rut, staring blankly at the pantry and wondering what on earth to whip up next. Trust me, this Beef Potato Roll is my new secret weapon for busting out of that boring cycle. It’s hearty, cheesy, and feels impressively fancy—yet it’s made from ingredients you probably already have.
The best part is seeing how it disappears off the plate in seconds. When that happens, drop me a comment or snap a photo and let me know how it turned out. I’m genuinely excited to hear your thoughts, and trust me, once you give this a go, you’ll have a whole new star in your dinner lineup!
Before You Start
- Use Fresh, Firm Potatoes: Choose potatoes that feel firm and look bright. They will grate more easily and hold together better.
- Drain Excess Moisture if Needed: If your grated potatoes seem too wet, blot them with a clean kitchen towel. Less moisture means a more stable roll.
- Season as You Go: Taste a bit of each mixture before assembling.
- Have All Ingredients Ready: Keep everything measured and at your fingertips. With all components close by, you’ll move through the steps without pausing.
Ingredients You’ll Need
- Potatoes: I used Yukon gold potatoes but frozen hash browns as well.
- Eggs: You’ll need a couple large eggs to bind the potato mixture together.
- Mozzarella Cheese: A mild cheddar can work if you prefer.
- Salt and Pepper: Season the potato mixture.
- Fresh Parsley: Add freshness and a hint of color.
- Ground Beef: Feel free to replace with ground pork, ground chicken or even ground turkey.
- Onion and Garlic: Essential flavor enhancer for our meat filling.
- Tomatoes: I used a combination of fresh tomatoes, tomato paste for a more concentrated flavor and tomato sauce.
- Red Pepper Flakes: For a little heat, but feel free to omit if, if you don’t like spicy.
- Paprika: I used sweet paprika, but feel free to use smoked paprika for a little smokiness.
Preheat your oven to 350°F (180°C). In a large mixing bowl, combine 3-4 medium grated potatoes, 2 large eggs, and 1 cup of shredded mozzarella cheese. Add a pinch of salt and pepper, plus about 1 tablespoon of chopped fresh parsley, and mix until everything holds together nicely.
Line a baking tray (about 9×13 inches) with parchment paper. Evenly sprinkle 1 cup of shredded mozzarella cheese on the parchment, then press the potato mixture gently on top to form a flat, even layer. Place the tray in the oven and bake for 25 to 30 minutes, or until the top looks golden and the potatoes feel tender.
While the potatoes bake, heat a drizzle of olive oil in a large skillet over medium heat. Add 1 large finely chopped onion and 1 minced garlic clove, cooking until the onion turns translucent. Stir in ½ pound of ground beef, breaking it up as it browns. Mix in 1 tablespoon tomato paste, 2 diced large tomatoes, and season with salt, pepper, a pinch of red pepper flakes, and about 1 teaspoon of paprika. Pour in ¼ cup tomato sauce and ½ cup water, letting it simmer for 10-15 minutes until thickened.
Once the potato base finishes baking, remove it from the oven and let it cool for a few minutes. Spread the meat filling evenly across the potato layer, and then sprinkle another ½ cup of shredded mozzarella cheese on top. Starting from one end, use the parchment paper to help you carefully roll the potato layer into a tight log.
Place the rolled log back onto the baking sheet (still on the parchment) and return it to the oven for about 15 minutes, until the cheese inside melts and everything is heated through. Remove the roll and let it rest for about 5 to 10 minutes before slicing. Slice the roll into generous portions and top each slice with a dollop of plain yogurt and serve.
How To Serve
Here are some ideas you can try:
Skillet Green Beans
Easy Tossed Salad
Garlic Knots
Homemade Chicken Noodle Soup
Frequently Asked Questions
How long will leftover Beef Potato Roll stay fresh?
Leftovers usually keep well for about 2 days when stored in an airtight container in the refrigerator. I recommend reheating slices gently in the oven or microwave to maintain their flavor and texture.
Can I freeze Beef Potato Roll?
Yes, you can. Let the roll cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Freeze it for up to 3 months, and when you’re ready to enjoy it again, simply thaw it overnight in the refrigerator.
How should I reheat frozen slices?
Once thawed, place your slices on a baking sheet and warm them in a 350°F (180°C) oven until heated through.
More Meat And Potato Recipes
- Moussaka Recipe
- Meatball Casserole
- Skillet Shepherd’s Pie
- Sausage Potato Hash
- Instant Pot Creamy Potato Sausage Soup
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Beef Potato Roll
Video
Ingredients
For the Potato Filling:
- 3-4 medium potatoes (grated)
- 2 large eggs
- 2½ cup mozzarella cheese (shredded)
- salt and pepper (to taste)
- 1 tablespoons fresh parsley (chopped)
For the Minced Meat Filling:
- ½ pound ground beef
- 1 large onion (finely chopped)
- 1 garlic clove (minced)
- 1 tablespoon tomato paste
- 2 large tomatoes (diced)
- salt and 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
- fresh parsley (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
