Experience the exquisite combination of potatoes and cheese in these hash potatoes, boasting a delightfully crispy exterior and a gooey, melty interior. They're crispy on the outside, gooey on the inside, and surprisingly easy to make. Perfect as a snack or an appetizer, this irresistible recipe for potato lovers is a must-try!
Ingredients
Main Ingredients (1 roll)
- Small potato: 1 (approx. 80-100g)
- Sliced cheese: 1-2 slices
Seasonings
- Olive oil: 1 tbsp or more
- Salt: a pinch
- Coarse black pepper: a pinch
- Tomato ketchup: to taste (optional)
Steps
- Peel one small potato (approx. 80-100g) and julienne it using a mandoline slicer. (Key Tip!) Be extremely careful to avoid cutting your fingers. Use a fork when the potato gets small for safety.
- Stack 1-2 slices of sliced cheese and roll them tightly to form a core.
- Heat 1 tbsp or more of olive oil in a tamagoyaki pan or a small frying pan.
- Spread the julienned potato thinly in the frying pan and gently press down with a spatula.
- Sprinkle a pinch of salt evenly over the potatoes and cook until golden brown.
- Once one side of the potato is golden brown, flip it over and cook the other side until golden brown.
- Place the prepared sliced cheese core on one side of the browned potato and roll it up tightly to form a roll.
- Rotate the roll while cooking to ensure even browning all around.
- Transfer to a plate and lightly sprinkle with a pinch of coarse black pepper.
- Serve with tomato ketchup to taste, if desired.
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