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Cheesy Beef Stuffed Potato Cakes are a modern take on a traditional comfort food dish, and we’re going to get into it today. All the comforts of home cooking are here in this meal, with its melting cheese, soft potatoes, and flavourful meat. From the Irish boxty to the Belarusian draniki, the potato cake has origins in many cultures and is a flexible vehicle for all kinds of tasty fillings. Whether you’re looking to make a whole dinner, use up leftovers, or serve as a creative appetizer, these packed potato cakes are perfect. They are ideal for a homey meal that unites loved ones around the table, and they’re great for enjoying something familiar with a twist.
While these Cheesy Beef Stuffed Potato Cakes are delicious on their own, they would really shine with a refreshing green salad tossed in a spicy vinaigrette to balance off the richness. They complement steamed veggies or your preferred coleslaw rather well as a side dish. Add some sour cream or salsa for dipping to make it a real feast.
Four to six servings of cheesy beef stuffed potato cakes
The following ingredients are needed: two pounds of peeled and chopped potatoes; one pound of ground beef; one cup of shredded strong cheddar cheese; one medium onion, finely diced; 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
The potatoes should be cooked until they are fork-tender, which should take around 15 to 20 minutes, in a big saucepan of salted water. Mash until smooth after draining. Give them a little time to calm off.
2. In a pan over medium heat, heat 1 tablespoon of olive oil while the potatoes are cooking. 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 well. After taking it off the heat, let it to cool a little bit before combining it with the cheddar cheese.
5. Gently incorporate the mashed potatoes with the cooled meat and cheese mixture.
Shape the mixture into patties, each about ¾ inch thick. 6.
7. Preheat a big nonstick pan over medium heat and add the rest of the olive oil. Cook the potato cakes in separate batches, being sure to give each one enough space to turn over.
8. Cook the cakes for about 4 minutes on each side, or until they become a golden brown and are crispy. If needed, add more oil in between batches.
9. To melt the cheese, cover the pan and sprinkle more cheddar on top of each cake if desired.
10. Enjoy the hot potato cakes!
To make it a little spicier, you may spice up the beef mixture with a touch of cayenne pepper or chopped jalapeños.
– A Try gouda for its smokey taste or stringy pull, or try mozzarella for something different.
– A You may make this meal vegetarian by omitting the ground beef and increasing the amount of corn, black beans, and bell peppers.
– A Mash potatoes, whether they are pre-cooked or leftover, might save you time if you’re in a rush.
– A When you make these cakes ahead of time, you may store them in the fridge or freezer and then reheat them until they are crispy again.
– A 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.
