3 potatoes, and all the neighbors will ask for the recipe! Easy and delicious dish in 10 minutes: I’m sending it only to those who sent me Hello.
This hearty Potato and Egg Roll is a clever way to turn just a few potatoes into a satisfying meal. By grating the potatoes and baking them into a flexible sheet, you create a “crust” that can be filled with cheese and greens before being rolled into a savory log.
Ingredients
- 3 medium potatoes, peeled and grated
- 2 eggs
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 2 tbsp fresh parsley, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- Optional filling: Cooked spinach, sautéed mushrooms, or ham slices
Preparation
Tips for Success
- Parchment Paper is Mandatory: Do not try to bake this directly on a greased pan; it will stick. Parchment allows you to roll the potato base without it tearing.
- Avoid “Soggy” Rolls: If your potatoes are still wet when you mix them with the eggs, the base will be mushy. Squeeze them until they feel almost dry to the touch.
