Potato Beef Roll

Crispy, golden thinly sliced potatoes and cheese form the crust that holds a tempting beef and vegetable filling, like a savory strudel! Truth be told, I thought this might end up like a mess of hash but it turned out to be quite easy to make and takes less than 1 hour to have it on the table.

Ingredients:

2 medium sized Yukon gold potatoes

1 1/3 cups shredded cheese (cheddar, mozzarella or Monterey Jack) divided

vegetable oil

black pepper

400g (14 oz) ground beef

1 large onion, diced

1 bell pepper, diced

2-3 tsps minced garlic

2 tbsps tomato sauce

4 cherry tomatoes, finely chopped

1 tsp smoked paprika

1/4 tsp cumin

1/2 tsp dry thyme

salt and pepper to taste

dry parsley

Cover a baking sheet with parchment paper then spread 2/3 cup shredded cheese out evenly. Slice the raw potatoes thinly, about 1/8" thick using a mandolin (or by hand if you're that good!) and place over the cheese, overlapping up and down and side to side. Brush with vegetable oil and sprinkle with black pepper.

Brown in a 400°F oven for 30 minutes. 

While the potatoes cook, using a large frying pan, fry up the ground beef, onion and bell pepper. Once browned add the garlic and chopped tomatoes, tomato sauce, paprika, cumin, thyme, salt and pepper.

Spoon the cooked beef mixture evenly over the potatoes.

Now, using the parchment paper, start at one long end and use the paper to help roll up firmly as you would for a strudel. Look at that beautiful, golden cheese crust!!

Top the roll with the remaining 2/3 cup of shredded cheese and a sprinkle of dry parsley and pop back into the oven for 10-15 minutes.

Remove from the oven and let cool 5-10 minutes. Poke through with a fork where you want to cut, then slice right through.

Serves 4-6

Adapted from: marias_foodstyle

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