Potato and Ground Beef Rolls with Mushroom Tomato Salad

This Potato and Ground Beef Roll is a unique and flavorful dish that’s perfect for impressing guests or satisfying your family’s cravings. With a crispy baked potato layer rolled around a savory ground beef filling, this dish is topped with Parmesan cheese for a touch of richness. Paired with a light and refreshing mushroom and tomato salad, it’s a complete meal that’s as delicious as it is visually stunning.

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Ingredients

For the Potato Roll:

• 5–6 medium-sized potatoes, grated
• 3 eggs
• 1 tsp salt
• Black pepper, to taste
• Smoked paprika, to taste
• 3 tbsp (0.2 cups) regular flour
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• Vegetable oil, for greasing
• 1.1 lbs (500 g) ground beef
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 large tomato, diced
• 2.5 oz (70 g) tomato paste
• Italian herbs, to taste
• Parmesan cheese, grated (1.8 oz or 50 g)
• A bunch of parsley, finely chopped
• Salt and black pepper, to taste

For the Mushroom Tomato Salad:

• 3–4 large mushrooms, sliced
• 2–3 tomatoes, sliced
• Fresh lettuce leaves, chopped
• 1 garlic clove, grated
• 1 tbsp Greek yogurt
• 1 tsp mustard
• Salt and black pepper, to taste

Directions

For the Potato Roll:

1. Prepare the Potato Layer:
   • In a large bowl, whisk together eggs, salt, black pepper, smoked paprika, and flour until smooth.
   • Add grated potatoes, green bell pepper, and red bell pepper to the mixture. Stir well.
   • Line a sheet pan with parchment paper and drizzle with vegetable oil. Spread the potato mixture evenly across the pan in a thin layer.
   • Bake in a preheated oven at 180°C (356°F) for 20 minutes.
2. Prepare the Meat Filling:
   • Heat vegetable oil in a skillet over medium heat. Add ground beef and break it into small pieces. Cook until browned.
   • Add chopped onion and sauté for 2–3 minutes. Then add minced garlic and cook for another minute.
   • Stir in diced tomato, tomato paste, Italian herbs, smoked paprika, salt, and black pepper. Mix well and cook until the tomatoes are softened.
   • Add chopped parsley, mix thoroughly, and remove from heat.
3. Assemble the Rolls:
   • After baking, remove the potato layer from the oven and cut it into even rectangles.
   • Place a portion of the meat mixture on one edge of each rectangle and roll it up tightly into a log.
   • Sprinkle grated Parmesan over the rolls, reserving some for later.
   • Return the rolls to the oven and bake for another 10 minutes at 180°C (356°F).