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Grandma's Secret Stuffed Potato Cakes
Nothing makes my kitchen smell more inviting than these crispy golden potato cakes with their mouthwatering surprise inside 🥔✨. The recipe came straight from my grandma's cookbook and I've been making them for years. That first bite through the crunchy outside into the warm savory filling gets me every time. I love filling them with different combinations of cheese and meat or keeping them vegetarian with seasoned veggies. These potato cakes work perfectly for busy weeknight dinners or when friends come over for brunch. Trust me once you try these you'll want to make them part of your regular cooking rotation.
The Perfect Comfort Food
These potato cakes are my family's absolute favorite comfort food. The crispy outside gives way to the most amazing filling of seasoned beef and melty cheese. I always make extra because they disappear so quickly whether I'm serving them for dinner or putting them out as party snacks. They're honestly better than any restaurant appetizer and so much more affordable to make at home.
What You'll Need
- Potatoes: 4 large potatoes peeled and grated. Make sure to get starchy ones for the crispiest cakes
- Ground Beef: 1 pound. I prefer 80/20 for better flavor
- Cheddar Cheese: 1 cup shredded. Fresh grated melts better than packaged
- Onion: 1 finely chopped. Yellow or white both work great
- Garlic: 2 cloves minced. Fresh is always best
- Paprika: 1 teaspoon. My secret ingredient for extra flavor
- Salt and Pepper: To taste. Don't be shy with the seasoning
- Olive Oil: For frying. Enough to coat the pan well
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Let's Cook
- Start with the Potatoes
- Peel and grate your potatoes. This is the most important part sprinkle with salt and squeeze out all that extra water for super crispy cakes
- Get Frying
- Heat your olive oil in a big pan. Shape the potato mixture into patties and fry them until they're beautifully golden. Set them aside on paper towels
- Make the Filling
- Using the same pan brown your beef with the onions garlic paprika salt and pepper. Cook until everything smells amazing and the onions are soft
- Put Them Together
- Take one potato cake add some beef mixture and plenty of cheese then top with another cake. Press the edges together gently
- Final Crisp
- Back into the pan they go until both sides are crispy and the cheese inside is all melty and perfect
- Time to Eat
- Serve them up hot maybe with a dollop of sour cream and some fresh herbs on top
Kitchen Tips from My Experience
These stuffed potato cakes taste amazing fresh off the stove but they're also great as leftovers. I love serving them with a big green salad and some extra sour cream on the side. When we have leftovers I keep them in a container in the fridge they stay good for about 4 days. Just pop them in a skillet to reheat and they crisp right back up. The oven works too but avoid the microwave or they'll get soggy.
Switch It Up
Some of my favorite ways to change up this recipe include adding sautéed mushrooms or caramelized onions on top. Sometimes I mix up the cheese using mozzarella or pepper jack for something different. When my kids want extra flavor I add some red pepper flakes to the beef. Ground turkey works great too if you're watching calories or just want something lighter. The possibilities are endless really just use what you love and what you have in your fridge.
Frequently Asked Questions
- → Can I make the potato cakes ahead of time?
You can grate the potatoes and shape the patties a few hours ahead, but keep them in cold water to prevent browning. Drain and dry well before cooking for the best results.
- → Why do I need to squeeze out the potato moisture?
Removing excess moisture is crucial for achieving crispy potato cakes. Extra moisture will make them soggy and prevent them from getting that perfect golden crust.
- → Can I use different types of cheese?
Any melting cheese works well in this recipe. Try mozzarella for extra stretch, pepper jack for some heat, or Swiss for a nutty flavor.
- → What can I serve with these potato cakes?
These cakes go great with a fresh salad, steamed vegetables, or a dollop of sour cream. You can also serve them with a side of marinara sauce for dipping.
- → Can I use leftover mashed potatoes instead of grated ones?
While the texture will be different, you can use mashed potatoes. Just make sure they're cold and firm enough to shape into patties before stuffing.