Description
These stuffed potato cakes are basically mashed potatoes 2.0—crispy on the outside, creamy and cheesy on the inside, and totally irresistible. Think of them like the lovechild of a potato pancake and a grilled cheese sandwich. They’re pan-fried to golden perfection and bursting with flavor. Whether you serve them as a snack, side dish, or lazy-dinner main, they always steal the show.
Ingredients
For the potato dough:
– 2 cups mashed potatoes (not too runny)
– 1 egg
– ½ cup all-purpose flour (plus more for dusting)
– Salt and pepper, to taste
– Optional: garlic powder or chives for a flavor boost
For the filling (mix and match):
– 1 cup shredded mozzarella, cheddar, or your fave melty cheese
– Optional: chopped cooked bacon, sautéed onions, spinach, or diced ham
For frying:
– 2–3 tbsp oil (canola, vegetable, or olive)
Instructions
Step 1: Make the Dough
In a bowl, mix mashed potatoes with egg, flour, salt, pepper, and any optional seasonings. The dough should be soft but hold together—add a bit more flour if it’s sticky.
Step 2: Shape and Stuff
Divide dough into 8 equal portions. Flatten each into a small patty in your hand, add a spoonful of cheese (and any extras), then gently fold and seal it closed with more potato dough. Flatten slightly into a puck shape.
Step 3: Fry ‘Em Up
Heat oil in a skillet over medium heat. Working in batches, pan-fry each potato cake for 3–4 minutes per side, until golden brown and crispy. Drain on paper towels.
Step 4: Serve and Swoon
Serve hot with sour cream, ranch dip, or a spicy ketchup situation. They’re best fresh from the pan when the cheese is still gooey.
Notes
– Serve as a side with grilled chicken, steak, or a big salad
– Brunch them up with a poached egg on top
– Mini-size them for appetizers or game day snacks
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~320 kcal
- Fat: ~16g
- Carbohydrates: ~32g
- Protein: ~9g