Stuffed Potato Cakes are a delightful culinary creation that brings comfort and joy to any meal. As I take a bite of these golden, crispy cakes, I am reminded of family gatherings where the aroma of freshly cooked potatoes filled the air, inviting everyone to the table. This dish has roots in various cultures, often celebrated for its versatility and the ability to transform simple ingredients into something extraordinary. People love Stuffed Potato Cakes not only for their delicious taste and satisfying texture but also for their convenience; they can be made ahead of time and enjoyed as a snack, appetizer, or even a main course. Join me as we explore the art of making these delectable treats that are sure to become a favorite in your home!
Ingredients:
- 4 large russet potatoes
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup cooked bacon, crumbled (optional)
- 1/4 cup green onions, chopped
- 1/4 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cup breadcrumbs (for coating)
- Vegetable oil (for frying)
Preparing the Potatoes
1. Start by washing the russet potatoes thoroughly under cold water to remove any dirt. I like to use a vegetable brush for this step to ensure they’re clean. 2. Once cleaned, place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water to season the potatoes as they cook. 3. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 20-25 minutes, or until they are fork-tender. You can check this by inserting a fork into the largest potato; it should slide in easily. 4. Once cooked, drain the potatoes and let them cool for a few minutes until they are safe to handle.Mashing the Potatoes
5. Peel the potatoes while they are still warm. I find it easier to peel them with a knife or my hands. Be careful, as they can be hot! 6. In a large mixing bowl, mash the peeled potatoes using a potato masher or a fork until they are smooth and free of lumps. 7. Add the shredded cheese, crumbled bacon (if using), chopped green onions, sour cream, garlic powder, onion powder, salt, and pepper to the mashed potatoes. Mix everything together until well combined. The cheese should start to melt slightly from the heat of the potatoes, creating a deliciously creamy filling.Preparing the Batter
8. In a separate bowl, whisk together the egg and 1/2 cup of flour until smooth. This will be the binding agent for our potato cakes. 9. Gradually add the remaining flour to the potato mixture, mixing until the dough holds together but is not too sticky. You may not need all the flour, so add it slowly until you reach the right consistency.Forming the Cakes
10. Lightly flour your hands and take a portion of the potato mixture (about the size of a golf ball). Flatten it slightly in your palm and create a small indentation in the center. 11. Place a teaspoon of the potato filling in the indentation, then fold the edges of the potato mixture over the filling to encase it completely. Gently shape it into a patty, ensuring the filling is sealed inside. Repeat this process until all the mixture is used up.Coating the Cakes
12. Set up a breading station by placing the breadcrumbs in a shallow dish. 13. Take each formed potato cake and dip it into the egg-flour mixture, allowing any excess to drip off. Then, coat it in the breadcrumbs, pressing gently to ensure the crumbs adhere well. This will give the cakes a lovely crispy exterior when fried.Cooking Process
14. In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. You can test if the oil is hot enough by dropping a small piece of bread into it; if it sizzles, you’re ready to go! 15. Carefully place a few potato cakes in the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. I like to use a spatula to gently flip them over. 16. Once cooked, transfer the potato cakes to a plate lined with paper towels to absorb any excess oil.Assembling and Serving
17. Once all the potato cakes are cooked, I like to serve them warm with a dollop of sour cream or a sprinkle of extra green onions on top for garnish. You can also serve them with a side of your favorite dipping sauce, like ranch or a spicy aioli. 18. Enjoy these delicious stuffed potato cakes as a snack, appetizer, or even as a main dish alongside a fresh salad. They are sure to be a hit with family and friends!
Conclusion:
In summary, these stuffed potato cakes are an absolute must-try for anyone looking to elevate their culinary repertoire. The combination of crispy exteriors and flavorful fillings creates a delightful contrast that is sure to impress your family and friends. Whether you choose to stuff them with classic ingredients like cheese and herbs or get creative with spicy fillings or even leftover meats, the possibilities are endless. I highly recommend serving these potato cakes with a side of tangy sour cream or a zesty salsa for an extra kick. You can also pair them with a fresh salad or steamed vegetables to create a well-rounded meal. If you’re feeling adventurous, try experimenting with different spices or even adding some chopped vegetables to the filling for added texture and flavor. I encourage you to give this recipe a try and make it your own! Once you’ve whipped up a batch of these delicious stuffed potato cakes, I’d love to hear about your experience. Share your variations and any tips you discover along the way. Trust me, once you taste these delightful treats, you’ll be hooked! So roll up your sleeves, gather your ingredients, and let’s get cooking! Print
Stuffed Potato Cakes: A Delicious Recipe for Comfort Food Lovers
- Total Time: 45 minutes
- Yield: 12 cakes 1x
Description
These crispy potato cakes are a delightful blend of mashed potatoes, cheese, bacon, and green onions, offering a golden-brown exterior and creamy interior. Ideal as a side dish or snack, they are easy to make and can be customized with your favorite ingredients. Enjoy them with sour cream or your preferred dipping sauce!
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup cooked bacon, crumbled (optional)
- 1/4 cup green onions, chopped
- 1/4 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cup breadcrumbs (for coating)
- Vegetable oil (for frying)
Instructions
- Wash the russet potatoes thoroughly under cold water to remove any dirt.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to medium and cook for 20-25 minutes until fork-tender.
- Drain and let cool for a few minutes.
- Peel the warm potatoes using a knife or potato peeler.
- Mash the potatoes in a large mixing bowl until smooth.
- Add cheese, crumbled bacon (if using), green onions, sour cream, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- In a separate bowl, beat the egg lightly.
- Gradually add flour to the egg, mixing until smooth. Adjust consistency with water or milk if needed.
- Shape the potato mixture into cakes using about 1/4 cup for each.
- Flatten slightly and create an indentation in the center.
- Add a small amount of cheese into the indentation, fold edges over, and reshape into a round cake.
- Dip each cake into the batter, ensuring full coverage.
- Roll in breadcrumbs, pressing gently to adhere.
- Place coated cakes on a plate or baking sheet.
- Heat 1/4 inch of vegetable oil in a large skillet over medium heat.
- Fry a few cakes at a time, about 3-4 minutes on each side until golden brown.
- Remove from skillet and place on a paper towel-lined plate to absorb excess oil.
Notes
- Feel free to customize the filling with your favorite ingredients, such as herbs or different types of cheese.
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- These potato cakes can be served with additional sour cream or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
