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

Deliciously Simple 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 key to this dish lies in selecting the right ingredients that highlight freshness and flavor. I always opt for creamy Yukon Gold potatoes because they mash beautifully and provide the perfect texture for these cakes. For the stuffing, a simple mix of shredded cheese and sautéed vegetables or cooked bacon adds that savory richness my family loves. Using quality, fresh ingredients not only ensures the best taste but also makes the cooking process more joyful—a lesson I learned standing beside my mom’s stove as a child.

  • 4 medium Yukon Gold potatoes, peeled and chopped
  • 1 cup shredded sharp cheddar cheese (or your favorite cheese)
  • 1/2 cup finely chopped green onions
  • 1/2 cup cooked bacon bits or sautéed mushrooms (optional)
  • 1 large egg, beaten
  • 1/4 cup all-purpose flour
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or butter, for frying
  • 1/4 cup sour cream or Greek yogurt (for serving)

Substitutions: Feel free to swap cheddar for mozzarella or pepper jack for a little kick. If you prefer vegetarian, skip the bacon and add sautéed bell peppers or spinach instead.

Instructions

  1. Place the chopped potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes. Drain well and return to the pot.
  2. Mash the potatoes until smooth but still a bit chunky—this texture helps the cakes hold together better.
  3. In a medium bowl, combine the mashed potatoes, beaten egg, flour, salt, and pepper. Mix gently until fully incorporated.
  4. Prepare the filling by mixing the shredded cheese, green onions, and bacon bits (or your chosen veggies) in a separate bowl.
  5. Divide the potato mixture into 8 equal portions. Flatten one portion in your hand, place about 2 tablespoons of the filling in the center, then cover with another flattened portion. Seal the edges and gently shape into a patty.
  6. Heat olive oil or butter in a large skillet over medium heat. Add the potato cakes, cooking in batches if needed to avoid crowding.
  7. Fry for 4-5 minutes on each side, or until golden brown and crispy. Adjust heat as necessary to prevent burning.
  8. Remove from the pan and drain on paper towels briefly before serving warm with a dollop of sour cream or Greek yogurt.

  • 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