The Sunday Recipe: Potato Rosti Pizza

Potato Rosti Pizza

This is based on Potato Rosti Quiche by Nadiya Hussain. You can find the original recipe here

The first time I made this, I made it to her directions, though I left out the chives. I had to increase her baking time for the quiche quite a bit, by ten minutes. It turned out “okay” but I didn’t love it, so I started making some changes.

First off, I replaced the wheat flour with potato flour, to make it gluten free. Then I halved the salt she called for. I replaced the pie plate with the bigger pizza tin to get a more roasted potato flavor. (I also peeled the potatoes.)

Next time I might try smoked paprika and increasing the baking temp to 425 and reducing the cooking time by half for the crust. Experimenting is how we find our new favorite recipes!



  • 12 ounces white potato, peeled and grated
  • 12 ounces sweet potato, peeled and grated
  • ½ teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 3 tablespoons potato flour
  • 1 large egg, beaten, to mix with the grated potatoes
  • 1 large egg to brush on crust after baking for 25 minutes

For the filling

  • 3 large eggs
  • ½ cup plus 2 tablespoons whole milk
  • 5 ½ ounces extra sharp cheddar, grated
  • small handful fresh chives, chopped (optional)
  • freshly ground black pepper


  1. Preheat the oven to 350 degrees.
  2. Generously grease a metal pie pan with a rim.
  3. Grate the potatoes, wrap in cheesecloth or thin fabric, and squeeze out any excess moisture. (I got 1/3 cup of moisture out of mine, may vary by potato age.)
  4. In a large mixing bowl, toss the dried potatoes with the salt, paprika, garlic, onion and flour.
  5. Add the egg and mix through well.
  6. Press the mixture onto the pizza pan.
  7. Bake for 25 minutes.
  8. Brush the base and sides with the beaten egg, filling in any gaps that might have appeared.
  9. Bake for another 5 minutes.
  10. While the crust is baking, grate the cheese and set aside.
  11. Mix the milk and eggs.
  12. Chop the chives.
  13. When the crust is baked, pull out and distribute the grated cheese evenly over the surface.
  14. Pour the egg and milk mixture over that.
  15. Sprinkle with chives and some fresh grated pepper.
  16. Bake for 20 minutes.
  17. Allow to cool for 10 minutes before serving.