My neighbor tasted it for the first time and then came running over to me to get the recipe.
Indulge in a cheesy take on a traditional comfort food recipe: Cheesy Beef Stuffed Potato Cakes. With its soft potatoes, delicious meat, and gooey cheese, this meal embodies the spirit of homestyle cuisine. From the Irish boxty to the Belarusian draniki, the potato cake has origins in many cultures and is a flexible vehicle for all sorts of tasty fillings. Use these packed potato cakes as an inventive appetiser, a whole dinner, or to use up leftovers. In addition to being the ideal accompaniment to a homey meal that unites loved ones around the table, they are a great opportunity to savor something both familiar and novel.
Though delicious on their own, these cheesy beef stuffed potato cakes really shine when served with a refreshing green salad tossed in a tangy vinaigrette. Steamed veggies or your preferred coleslaw make a great accompaniment. Adding dipping sauces like sour cream or salsa makes it a real feast.
Potato Cakes Stuffed with Cheesy Beef
Four to six servings What You Need:
the following ingredients: two pounds of peeled and diced potatoes; one pound of ground beef; one cup of shredded strong cheddar cheese; one big onion, finely chopped; two cloves of minced garlic; and one teaspoon of paprika
2 tablespoons of olive oil (plus more for frying) – Salt and pepper to taste – Extra cheddar cheese, if desired (optional) – Two tablespoons of olive oil
How to Follow
1. Bring a large saucepan of salted water to a boil and boil the potatoes for around fifteen to twenty minutes, or until they are fork-tender. Mash until smooth after draining. Give them a little time to calm off.
The second step is to heat a tablespoon of olive oil in a pan over medium heat while the potatoes prepare. When the garlic and onions are tender and aromatic, add them to the pan.
3. After the onions and garlic are sautéed, raise the heat to medium-high and throw in the ground beef. Make sure the steak is well-done and browned before serving. Remove any surplus of fat.
4. Combine the paprika, salt, and pepper with the steak, being sure to incorporate thoroughly. Whisk in the cheddar cheese after taking it off the heat and letting it cool a little.
Mix the mashed potatoes with the cooled meat and cheese mixture. 5. Fold in the crumbled bacon.
6. Pat the mixture into patties, making them approximately ¾-inch thick.
7. Preheat a big nonstick pan over medium heat and add the rest of the olive oil. Make sure the potato cakes don’t touch and have enough space to turn as you fry them in batches.
8. Cook the cakes for approximately 4 minutes on each side, or until they become a golden brown and are crispy. Between batches, add additional oil as needed.
9. Top each cake with more cheddar if desired, and then cover the pan to melt the cheese.
10. Enjoy the hot potato cakes!
A sprinkle of cayenne pepper or sliced jalapeños can be added to your beef combination for a small spice, according to variations and tips. You may try various cheeses like gouda, which has a smokey flavor, or mozzarella, which has a stringy texture. You may make this meal vegetarian by omitting the ground beef and increasing the amount of corn, black beans, and bell peppers.
– A You can save time if you use pre-cooked or leftover mashed potatoes. – Preparing these cakes ahead of time makes them ideal for lunches since they keep well when heated in the oven or on the stovetop until crisp. – Make sure that the paprika and other spices you use do not include any gluten in their processing if you are trying to avoid gluten.
Enjoy!
