Description
Cheesy Beef Stuffed Potato Cakes are crispy, golden patties filled with a savory mixture of ground beef, melted cheddar cheese, and flavorful seasonings, all encased in tender mashed potato dough. Perfect as a hearty main course, these skillet-fried cakes are easy to make and delicious served with sour cream or your favorite dipping sauce.
Ingredients
Scale
Potato Dough
- 2 cups cold mashed potatoes
- 1 large egg
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling
- 1 cup cooked ground beef
- 1/2 cup shredded cheddar cheese
- 1 tablespoon finely chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1 tablespoon chopped fresh parsley (optional)
For Frying
- 2 tablespoons oil
Instructions
- Prepare Potato Dough: In a large bowl, combine the cold mashed potatoes, egg, flour, salt, and black pepper. Mix thoroughly until a soft dough forms that can be shaped easily without sticking excessively to your hands.
- Make Filling Mixture: In a separate bowl, mix together the cooked ground beef, shredded cheddar cheese, finely chopped onion, garlic powder, smoked paprika if using, and chopped fresh parsley. Stir until well combined.
- Shape Potato Cakes: Divide the potato dough into 6 to 8 equal portions. Flatten each portion into a patty about 1/4-inch thick. Spoon approximately one tablespoon of the beef and cheese filling onto the center of each patty. Carefully fold and mold the potato dough around the filling, sealing it completely. Gently flatten each stuffed ball into a cake shape.
- Heat Oil: Heat the oil in a nonstick skillet over medium heat, ensuring it’s hot enough for frying but not smoking.
- Cook Potato Cakes: Carefully place the potato cakes in the skillet in batches to avoid overcrowding. Fry each side for 3 to 4 minutes, or until they turn golden brown and the filling is heated through.
- Drain and Serve: Remove the cooked cakes and drain on paper towels to remove excess oil. Serve hot with sour cream, ketchup, or your favorite dipping sauce.
Notes
- Use firm mashed potatoes that are not too creamy to ensure the dough holds together well.
- These potato cakes freeze well before frying; just thaw slightly before cooking.
- For an extra kick, add chopped jalapeños to the beef and cheese filling.
