Cheesy Beef Stuffed Potato Cakes Recipe: A Delicious Twist on Comfort Food

Introduction

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 appetizer, 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.

Ingredients

• 2 pounds of peeled and diced potatoes
• 1 pound of ground beef
• 1 cup of shredded strong cheddar cheese
• 1 big onion, finely chopped
• 2 cloves of minced garlic
• 1 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

Instructions

1. Prepare Potatoes: 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. Allow them to cool off slightly.
2. Prepare Filling: While the potatoes are cooking, heat a tablespoon of olive oil in a pan over medium heat. Sauté the garlic and onions until tender and aromatic, then add them to the pan. Raise the heat to medium-high and add the ground beef. Cook until well-done and browned, then remove any excess fat. Season the beef with paprika, salt, and pepper. Once off the heat, whisk in the cheddar cheese and let it cool slightly.
3. Combine Ingredients: Mix the mashed potatoes with the cooled meat and cheese mixture. Fold in the crumbled bacon.
4. Shape and Fry: Pat the mixture into patties, making them approximately ¾-inch thick. Preheat a large nonstick pan over medium heat and add the remaining olive oil. Fry the potato cakes in batches for about 4 minutes on each side, or until golden brown and crispy. Add additional oil between batches as needed.
5. Melt Cheese: Top each cake with more cheddar if desired, then cover the pan to melt the cheese.
6. Serve: Enjoy the hot potato cakes!

Variations and Tips

• Add a sprinkle of cayenne pepper or sliced jalapeños to the beef mixture for a hint of spice.
• Experiment with different cheeses such as gouda for a smoky flavor or mozzarella for a stringy texture.
• Make this meal vegetarian by omitting the ground beef and increasing the amount of corn, black beans, and bell peppers.
• Save time by using pre-cooked or leftover mashed potatoes.
• Prepare these cakes ahead of time for lunches, as they keep well when reheated in the oven or on the stovetop until crisp.
• If you’re avoiding gluten, ensure that the paprika and other spices you use are gluten-free.

FAQs

Q: Can I freeze these potato cakes?
A: Yes, you can freeze the potato cakes before frying them. Simply shape them into patties, place them on a baking sheet lined with parchment paper, and freeze until firm. Once frozen, transfer them to a freezer bag or airtight container. When ready to eat, thaw them in the refrigerator overnight before frying as instructed.

Q: How long do leftover potato cakes last?
A: Leftover potato cakes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or on the stovetop until heated through and crispy.

Q: Can I make these potato cakes ahead of time for a party?
A: Absolutely! These potato cakes are perfect for making ahead of time. Prepare the patties and store them in the refrigerator until ready to fry. Fry them just before serving to ensure they are hot and crispy.

Q: Can I use different fillings for these potato cakes?
A: Yes, feel free to experiment with different fillings such as pulled pork, shredded chicken, or a vegetarian mixture of veggies and cheese. Customize them to your liking!