If you are craving a comforting, hearty dish that combines tender mashed potatoes with a savory, cheesy beef filling, this Cheesy Beef Stuffed Potato Cakes Recipe is exactly what you need. These golden crispy cakes hide a warm, flavorful center loaded with seasoned ground beef and melted cheddar cheese, making every bite an irresistible delight. Perfect for a cozy dinner or a satisfying snack, this recipe turns simple ingredients into a mouthwatering experience that will soon become a treasured favorite.
Ingredients You’ll Need
Getting the ingredients together for this recipe is straightforward yet essential. Each component plays a crucial role, whether it’s adding creaminess, spice, or that irresistible cheesy pull that makes these potato cakes unforgettable.
- 2 cups mashed potatoes (cooled): Use firm, well-drained mashed potatoes for the best texture without excess moisture.
- 1 cup all-purpose flour: Helps bind the potato dough for easy shaping and frying.
- 1 large egg: Acts as a natural binder, bringing the dough together perfectly.
- 1/2 teaspoon salt: Enhances all the flavors in the dish.
- 1/4 teaspoon black pepper: Adds a subtle heat and balances the richness.
- 1 tablespoon olive oil: For sautéing onions and beef, providing a rich base flavor.
- 1/2 pound ground beef: The star filling ingredient, packed with protein and hearty taste.
- 1/2 small onion (finely diced): Adds a sweet, aromatic foundation to the beef filling.
- 1/2 teaspoon garlic powder: Gives a warm, savory depth without overpowering.
- 1/2 teaspoon paprika: Brings a mild smoky note and beautiful color.
- 1/2 cup shredded cheddar cheese: Melts inside for gooey, cheesy goodness in every bite.
- 2 tablespoons chopped fresh parsley: Offers bright color and a fresh herbal lift.
- Oil for frying: Use a neutral oil with a high smoke point to get that perfect crispy crust.
How to Make Cheesy Beef Stuffed Potato Cakes Recipe
Step 1: Prepare the Beef Filling
First, heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the finely diced onion for about 3 minutes until it softens and releases its sweetness. Then add the ground beef, garlic powder, paprika, salt, and pepper. Cook the beef thoroughly, stirring occasionally until it browns evenly and no longer pink, about 6 to 8 minutes. Once cooked, stir in the shredded cheddar cheese and chopped parsley. Let this flavorful filling cool slightly so it’s easier to handle when stuffing the potato cakes.
Step 2: Make the Potato Dough
In a large mixing bowl, combine the cooled mashed potatoes, all-purpose flour, egg, salt, and pepper. Gently mix until a soft dough forms. It should be pliable and easy to shape but not too sticky. This dough is the foundation of your cheesy beef stuffed potato cakes, so getting the consistency right ensures everything holds together beautifully while frying.
Step 3: Assemble the Stuffed Potato Cakes
Divide the potato dough into 8 equal portions. Flatten each portion into a small disc in your palm. Place about 1 to 2 tablespoons of the beef and cheese filling in the center of each disc. Carefully fold the edges over the filling, sealing all sides, and shape each into a compact patty. Gently flatten them just a bit to ensure even cooking and a crispy exterior.
Step 4: Cook the Potato Cakes
Heat a generous layer of oil in a nonstick skillet over medium heat. Carefully place the stuffed potato cakes into the skillet, making sure not to overcrowd. Cook each side for 3 to 4 minutes, or until the cakes are golden brown and crisp, and the filling is warmed through. After frying, set the cakes on paper towels to drain any excess oil. Serve them warm to enjoy that melty cheese filling in all its glory.
How to Serve Cheesy Beef Stuffed Potato Cakes Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dusting of smoked paprika can lift the appearance and flavor of the potato cakes. For a little extra zing, serve alongside a dollop of sour cream or a drizzle of tangy barbecue sauce. These simple touches complement the cheesy beef filling perfectly without overpowering it.
Side Dishes
These stuffed potato cakes pair beautifully with a crisp green salad lightly dressed in lemon vinaigrette to cut through the richness. Alternatively, roasted vegetables or steamed green beans add a welcome contrast of textures and colors, making your meal balanced and inviting.
Creative Ways to Present
For a fun appetizer twist, cut the potato cakes in halves or quarters and serve them with toothpicks alongside a variety of dipping sauces like spicy aioli or honey mustard. You can also stack them with layers of fresh greens and sliced avocado for a hearty, open-faced sandwich that’s both impressive and delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftover potato cakes, allow them to cool completely before storing them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Keeping them air-tight prevents sogginess and preserves their savory flavor, making it easy to enjoy later without any compromise.
Freezing
To freeze, place the stuffed potato cakes on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe container or bag. Frozen potato cakes keep well for up to 2 months. This method lets you enjoy this Cheesy Beef Stuffed Potato Cakes Recipe anytime with minimal effort.
Reheating
Reheat the potato cakes by placing them in a hot skillet with a touch of oil to crisp up the exterior again, or warm them in a preheated oven at 350°F (175°C) for 10 to 15 minutes. Avoid microwaving if possible, as that can make the crust soggy. Reheating this way brings back the luscious texture and melting cheese inside just like fresh.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While shredded cheddar cheese gives a classic flavor, you can experiment with mozzarella for extra stretchiness, pepper jack for a spicy kick, or even a sharp gouda to deepen the flavor profile.
What kind of mashed potatoes works best for these potato cakes?
Use mashed potatoes that are smooth but firm, with no excess water or cream. Day-old mashed potatoes or ones made without too much milk or butter are ideal because they hold together better during frying and don’t fall apart.
Are these potato cakes suitable for freezing and make-ahead meals?
Yes, these cakes freeze beautifully. Prepare and shape them ahead, freeze them on a tray, then transfer to a container for easy storage. They can be cooked directly from frozen, making them a convenient, tasty option for busy days.
Can I substitute ground beef with another protein?
Definitely. Ground turkey, chicken, or even plant-based meat substitutes work well if you want a lighter or vegetarian-friendly alternative. Just adjust seasonings to maintain the robust flavor.
How do I prevent the potato cakes from falling apart while frying?
The key is to ensure the mashed potato dough is firm and not too wet. Also, gently seal the edges of the dough fully around the filling and avoid flipping too early while frying. Using enough oil and a moderate temperature helps create a sturdy, crispy crust that holds everything inside.
Final Thoughts
There is something wonderfully comforting about the golden crust wrapped around a savory, cheesy, beefy center, and this Cheesy Beef Stuffed Potato Cakes Recipe delivers that experience with every bite. Whether you’re cooking for family, friends, or just treating yourself, these potato cakes are guaranteed to bring smiles, satisfy hunger, and become a staple you come back to time and again. Give this recipe a try—you might just discover your new favorite way to enjoy mashed potatoes and ground beef together!
Print
Cheesy Beef Stuffed Potato Cakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 potato cakes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Description
These Cheesy Beef Stuffed Potato Cakes are a delicious and hearty meal featuring a savory ground beef filling mixed with cheddar cheese and fresh parsley, encased in a tender mashed potato dough and pan-fried to golden perfection. Perfect as a main course, they combine creamy mashed potatoes with flavorful beef for a satisfying comfort food dish.
Ingredients
Potato Dough
- 2 cups mashed potatoes (cooled)
- 1 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Beef Filling
- 1/2 pound ground beef
- 1/2 small onion (finely diced)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
For Frying
- Oil for frying (such as vegetable or canola oil)
Instructions
- Prepare the Beef Filling: In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the finely diced onion and sauté until soft and translucent, about 3 minutes. Add the ground beef along with garlic powder, paprika, salt, and black pepper. Cook the mixture thoroughly, breaking up the beef with a spatula, until it is browned and no longer pink, about 6 to 8 minutes. Remove the skillet from heat and stir in the shredded cheddar cheese and chopped fresh parsley. Allow the filling to cool slightly to make it easier to handle.
- Make the Potato Dough: In a large mixing bowl, combine the cooled mashed potatoes with all-purpose flour, egg, salt, and black pepper. Mix well until a soft but workable dough forms. If the dough is too sticky, add a little more flour, but it should remain soft and pliable.
- Assemble the Potato Cakes: Divide the potato dough into 8 equal portions. Flatten each portion gently into a disc shape. Spoon about 1 to 2 tablespoons of the cooled beef filling onto the center of each disc. Carefully fold the edges over the filling to seal it completely and shape into a round patty. Gently flatten each stuffed patty slightly to even thickness.
- Fry the Potato Cakes: Heat oil in a nonstick skillet over medium heat. Once hot, place the stuffed potato cakes in the skillet, being careful not to overcrowd the pan. Fry each side for 3 to 4 minutes or until a golden-brown crust forms and the cakes are heated through. Use a spatula to flip gently to avoid breaking the cakes.
- Drain and Serve: Remove the potato cakes from the skillet and place them on paper towels to drain any excess oil. Serve warm as a main course or hearty snack.
Notes
- These potato cakes can be made ahead of time and reheated in a skillet or oven for convenience.
- For an added kick, include a pinch of chili flakes to the beef filling.
- Use mashed potatoes that are firm and not runny for the best dough consistency.
- Ensure the beef filling is cooled before stuffing to prevent the dough from becoming too soft or sticky.
- Use a neutral oil with a high smoke point for frying to achieve the perfect crust.
