Cheesy Potato Roll with Spicy Minced Meat Filling

This Cheesy Potato Roll with Spicy Minced Meat Filling transforms humble pantry ingredients into a show-stopping centerpiece. Grated potatoes and cheddar cheese form a crispy, golden shell that encases a savory, pepper-laced minced meat stew. Fresh parsley and eggs bind the potato base into a tender yet sturdy crust, perfect for rolling. Topped with melted cheddar, each slice reveals swirls of hearty beef (or chicken/turkey), sweet bell peppers, and a gentle kick from red pepper flakes. Ideal for family dinners, potlucks, or casual entertaining, this recipe offers the comfort of meat and potatoes in an innovative, hand-held form.

Cooking Time

• Preparation: 20 minutes (grating, chopping, mixing)

• Par-baking Base: 20 minutes

• Filling Sauté & Simmer: 20 minutes

• Assembly & Final Bake: 15 minutes

• Total Active Time: 75 minutes

• Total Elapsed Time: 1 hour 35 minutes

Ingredients

For the Rolled Potato Base:

• 3 medium potatoes (≈450 g), peeled and coarsely grated

• 1½ cups (150 g) grated cheddar cheese

• 1 handful fresh parsley, finely chopped (≈15 g)

• 2 large eggs, beaten

• 1 tsp fine salt

• Freshly ground black pepper, to taste

For the Minced Meat Filling:

• 2 Tbsp vegetable oil

• 350 g minced meat (beef, chicken, or turkey)

• 1 medium onion, finely chopped

• 1 green bell pepper, diced

• 2 red bell peppers, diced

• 1 Tbsp tomato paste

• 1 cup (240 ml) hot water

• 1 tsp salt

• 1 tsp red pepper flakes (adjust for heat)

• Freshly ground black pepper, to taste

For the Topping:

• ½ cup (50 g) grated cheddar cheese

Step-by-Step Cooking Directions

1. Preheat Oven & Prep Tray:
   Preheat to 180 °C (350 °F). Line a large baking tray (30×20 cm) with parchment paper, leaving an overhang on two sides for easy rolling.

2. Prepare the Potato Mixture:
   Grate peeled potatoes on the coarse side. Transfer to a clean kitchen towel and squeeze out excess moisture—this prevents soggy crust. In a bowl, combine drained potatoes, 1½ cups cheddar, parsley, beaten eggs, salt, and black pepper. Mix until uniform.

3. Bake the Potato Base:
   Spread the mixture evenly into a 1 cm thick rectangle on the lined tray. Bake 20 minutes, or until the edges turn golden and the surface is set.

4. Cook the Minced Meat Filling:
   While the base bakes, heat oil in a skillet over medium heat. Add minced meat and cook, breaking up lumps, until browned. Stir in onion and peppers; sauté 3–4 minutes until softened. Mix in tomato paste, then pour in hot water. Season with salt, red pepper flakes, and black pepper. Simmer until liquid reduces and filling thickens, about 10 minutes. Remove from heat.

5. Assemble the Roll:
   Once the potato crust is ready, remove from oven. Spread the meat filling in an even layer, leaving a 1 cm border. Using the parchment overhang, lift and carefully roll the potato sheet into a tight log—seal seam side down.

6. Add Cheese Topping & Final Bake:
   Sprinkle ½ cup cheddar evenly over the log. Return to oven and bake 10–15 minutes until cheese melts and bubbles, developing golden spots.

7. Slice & Serve:
   Let rest 5 minutes so the roll firms up. Using a sharp knife, slice into 2 cm rounds. Serve warm alongside salad, steamed veggies, or dipping sauces.

Nutritional Information

(Per serving; serves 6)

• Calories: 350 kcal

• Protein: 20 g

• Carbohydrates: 25 g

• Dietary Fiber: 3 g

• Sugars: 3 g

• Total Fat: 18 g

• Saturated Fat: 9 g

• Sodium: 720 mg

The Origins and Popularity of the Recipe

Rolled and filled potato dishes trace roots to Eastern European cuisines (e.g., Hungarian krumplilepény) and Latin American tortilla rolls. This modern take originated in home kitchens seeking novel ways to combine meat-and-potatoes comfort foods. Viral recipe videos have popularized “potato sushi” or “potato wraps,” inspiring savory pinwheels like this log. The ease of assembly and shareable slices make it a hit at gatherings.

Reasons Why You’ll Love the Recipe

• Visual Appeal: Swirls of filling in each slice look professional.

• Flavor Layers: Cheesy crust, fresh herbs, and spicy meat mingle perfectly.

• Hands-On Fun: Rolling the log is satisfying and interactive.

• Meal-Prep Friendly: Reheats well for next-day lunches or snacks.

• Customizable: Swap cheeses, meats, and spice levels to suit your taste.

Health Benefits

Potatoes provide potassium and vitamin C; lean meats supply high-quality protein; eggs and cheese add calcium and essential amino acids. Parsley delivers antioxidants and vitamin K. Moderate oil use and bulk vegetable content balance richness.

Serving Suggestions

• Dips: Tomato salsa, sour cream, or spicy aioli.

• Sides: Crisp green salad, coleslaw, or roasted vegetables.

• Beverages: Light lager, sparkling water with lime, or iced tea.

Common Mistakes to Avoid

• Wet Potatoes: Thoroughly drain grated potatoes to prevent collapse.

• Overfilling: Leave a small border to allow sealing without overflow.

• Underbaking Base: Ensure crust is set before rolling to avoid tearing.

• Tight Rolling: Roll snugly but gently to avoid squeezing out filling.

Pairing Recommendations

• Wine: A medium-bodied Merlot or Zinfandel stands up to spices.

• Beer: Amber ale or pilsner complements the potato and cheese.

Cooking Tips

• Even Layer: Use an offset spatula to achieve uniform thickness.

• Seam Seal: Moisten the edge with water or extra egg wash for better sealing.

Similar Recipes to Try

• Potato & Spinach Pinwheels

• Cheesy Polenta Roll with Sausage

• Tortilla Española (Spanish Omelette Roll)

Variations to Try

• Vegetarian: Substitute minced meat with sautéed mushrooms and lentils.

• Mexican: Season filling with taco spices and use pepper jack cheese.

• Italian: Add pesto swirl and mozzarella–tomato filling.

Ingredient Spotlight

Potatoes: Their starchiness binds and crisps when baked, creating a sturdy, golden crust perfect for rolling.

Conclusion

This Cheesy Potato Roll with Spicy Minced Meat Filling reinvents classic comfort into a shareable, showy dish. With layered textures and customizable flavors, it’s destined to become a favorite for weeknight dinners and festive gatherings alike.

FAQ

1. Can I use sweet potatoes?
   Yes—grate and drain thoroughly; bake slightly longer for sweetness.

2. How do I prevent the roll from falling apart?
   Ensure base is fully set and drain potatoes well; roll immediately after baking.

3. Can I assemble ahead of time?
   Prepare base and filling separately; assemble and bake just before serving.

4. Is this gluten-free?
   Use gluten-free flour or omit if slicing potatoes only—no wheat used.

5. How do I store leftovers?
   Refrigerate airtight for up to 3 days; reheat slices in a pan or oven.

6. Can I freeze the roll?
   Freeze unbaked and baked rolls wrapped tightly for up to 1 month; thaw before baking or reheating.

7. What other cheeses work?
   Gruyère, Monterey Jack, or feta for tang.

8. How spicy is the filling?
   Medium—the red pepper flakes add warmth; adjust quantity to taste.

9. Can I make mini rolls?
   Yes—slice base into smaller rectangles and roll individual portions.

10. How do I get a crispier crust?
    Brush with oil or melted butter before final bake and broil 1–2 minutes carefully.