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Deliciously Easy Stuffed Potato Cakes You Can Make Tonight - Featured Image

Deliciously Easy Stuffed Potato Cakes You Can Make Tonight

Learn how to make delicious Easy Stuffed Potato Cakes. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The magic of these potato cakes starts with choosing the right potatoes — I always go for starchy varieties like Russets because they mash up fluffy and light, perfect for that tender inside. Fresh cheese and herbs make a big difference too, adding brightness and depth without any fuss. When I shop, I keep an eye out for the freshest produce and quality dairy, just like my mom taught me. It’s amazing how a few thoughtful ingredients can turn a humble recipe into a family favorite.

  • 4 large Russet potatoes, peeled and boiled
  • 1 cup shredded sharp cheddar cheese (or your favorite melting cheese)
  • 1/2 cup finely chopped green onions
  • 1/2 cup cooked and crumbled bacon or cooked mushrooms (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 large egg
  • 1/3 cup all-purpose flour (plus more for dusting)
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or butter for frying

If you want to keep it vegetarian, swapping bacon for mushrooms or roasted red peppers works beautifully. For a gluten-free version, try using a gluten-free flour blend or almond flour instead of all-purpose flour.

Instructions

  1. Start by boiling the peeled potatoes in salted water until tender, about 15-20 minutes. Drain well and mash until smooth. Let cool slightly.
  2. In a large bowl, combine the mashed potatoes with the chopped green onions, parsley, egg, and flour. Season generously with salt and pepper. Mix everything well — the mixture should be soft but hold together.
  3. Prepare the filling: mix the shredded cheese with cooked bacon or mushrooms, if using.
  4. Dust your hands and work surface lightly with flour. Take a small handful of the potato mixture, flatten it into a disc, and place a spoonful of filling in the center.
  5. Fold the edges over the filling and gently shape it into a round cake, making sure the filling is sealed inside.
  6. Heat oil or butter in a large skillet over medium heat. Fry the cakes in batches for about 3-4 minutes per side, or until golden and crispy.
  7. Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Easy Stuffed Potato Cakes, recipe, cooking, food