International dishesSavory CakesItalyabout 30 minutes
No oven is needed, which makes this shredded potato crust pizza a good afternoon snack. The pleasure is in the crisp potato base under a layer of melted cheese. The catch is that starchy, wet potato will never crisp up.
The shredded potato is rinsed to wash off the starch and drained well, then mixed with egg and crispy frying flour and pan fried over low heat until golden brown on both sides.
This batch weighs about 548g, at roughly 124 calories per 100g.
Method
Shred 250g Da Lat potato, rinse well and drain. Dice 30g onion, cut 50g tomato into 3mm rounds, finely chop 1 spring onion, cut 30g cold cuts into 2cm squares and grate 65g mozzarella.
Cook the onion in a little cooking oil until translucent, then let it cool.
Mix the onion, potato, 1 egg, 1/4 teaspoon seasoning powder, ground pepper, 1/2 teaspoon fresh thyme, 3 basil leaves cut into strips and 2 tablespoons crispy frying flour until evenly combined.
Add a thin layer of cooking oil to a 20cm pan, spread the potato mixture evenly across it and fry until golden brown on both sides.
Spread 2 tablespoons ketchup over the surface, then layer on the cold cuts, the tomato and the cheese.
Cover and cook for another 3 minutes, then scatter the chopped spring onion over the top.
Tips
Rinsing the shredded potato washes off the starch, then drain it thoroughly.
Low heat turns the base golden and crisp without burning it.
Cook the onion until translucent and let it cool before mixing it into the potato.
The lid on for the last 3 minutes melts the cheese evenly.
Ketchup or chili sauce on the side both work.
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