Hey there, friend! Today, I’m excited to share a recipe that’s been bringing warmth and joy to my kitchen for years: Cheesy Beef Stuffed Potato Cakes. These delightful little cakes have a crispy exterior that gives way to a savory, cheesy filling, leaving your taste buds dancing with delight! Each bite feels like a warm hug — perfect for chilly evenings or any time you’re craving something comforting and satisfying.

There’s something so nostalgic about potato cakes; they remind me of cozy weekend brunches with my family, where we’d gather around the table and enjoy hearty meals together. I love how versatile they are: you can whip them up for breakfast, lunch, or dinner — they even make a perfect snack! Trust me, once you try these cheesy dreams, you’ll want to keep them in your regular rotation.

Why You’ll Love This Recipe

• Easy weeknight dinner that’s quick to make!
• Budget-friendly, using simple, wholesome ingredients.
• Comfort food vibes wrapped in crispy goodness.
• Customizable – swap different fillings or toppings as you please.
• Can be made ahead and enjoyed later!

Ingredients

Let’s gather what we need for these delightful Cheesy Beef Stuffed Potato Cakes. Here’s your shopping list:

• 2 large russet potatoes (about 1 pound) – peeled and cut into chunks
• 1 lb ground beef (or turkey for a lighter option)
• 1 small onion, finely chopped
• 2 cloves fresh garlic, minced (fresh garlic adds more punch than powdered)
• 1 cup shredded cheddar cheese (or your favorite melty cheese)
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup all-purpose flour (plus additional for dusting)
• 1 egg
• Oil for frying (canola or vegetable oil works well)

Step-by-Step Instructions

Now that we have everything, let’s dive into making these scrumptious potato cakes! Follow along:

1. Cook the Potatoes: In a large pot, add the chopped potatoes and cover with water. Bring to a boil and let them cook until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
2. Make the Filling: While the potatoes are cooking, heat a skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the meat is browned and the onion is translucent, about 5-7 minutes. Stir in paprika, salt, and pepper. Remove from heat and let it cool slightly, then mix in the shredded cheese until melted and combined.
3. Mash the Potatoes: Once the potatoes are cooled, transfer them to a mixing bowl. Mash with a fork or potato masher until smooth. You want them creamy — no lumps allowed!
4. Combine: Add the egg to the mashed potatoes, then fold in the flour. Mix until just combined but be careful not to overmix; this will keep the cakes fluffy.
5. Shape the Cakes: Lightly dust your hands with flour. Take a scoop of the potato mixture and flatten it in your palm. Place a spoonful of the beef and cheese filling in the center, then fold the edges over and shape it into a patty. Place on a plate while you repeat with the rest.
6. Fry ‘Em Up: In a large skillet, heat about 1/4 inch of oil over medium heat. Once hot (you can test this by dropping in a bit of batter — if it sizzles, you’re ready), gently place a few cakes in the skillet, being careful not to overcrowd. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
7. Enjoy! Serve warm, maybe with a side of sour cream or your favorite dipping sauce. Trust me, you won’t be able to stop at just one!

Pro Tips & Variations

Now, let’s sprinkle a little creativity into the mix. Here are some pro tips and variations to take these cheesy beef stuffed potato cakes to the next level:

• Spice It Up: Feeling adventurous? Add some cayenne pepper or chopped jalapeños to the beef mixture for a little kick!
• Veggie Lovers: Swap out the beef for shredded zucchini and mushrooms for a vegetarian treat. You can still keep the cheese for that creamy goodness.
• Cheese, Please: Experiment with different types of cheese! Pepper jack, mozzarella, or even feta can bring unique flavors to the filling. Try mixing them up!
• Herb It Up: Fresh herbs like chives, parsley, or cilantro can really elevate the flavors. Just chop them finely and mix them into your potato mixture.

Serving Suggestions

When it comes to serving these cheesy delights, the possibilities are endless! Picture it: a cozy evening at home with a warm bowl of your favorite tomato soup or a fresh side salad drizzled with lemon vinaigrette. You can also top the potato cakes with a dollop of sour cream, green onions, or even a sprinkle of crispy bacon bits — yum! And if you’re feeling really indulgent, why not serve them up alongside a glass of your favorite red wine? It’s the perfect way to unwind.

Storage Tips

Got leftovers? No worries! These potato cakes store beautifully. Let them cool completely and transfer them to an airtight container. They’ll be good in the fridge for up to 3 days. If you want to save them for a rainy day, feel free to freeze them! Just place them in a freezer-safe container, layering them with parchment paper to prevent sticking. They can last in the freezer for up to 2 months.

When it’s time to enjoy your leftovers, simply reheat them in a skillet over medium heat for about 5-7 minutes until heated through and crisp again. You can also pop them in the oven at 375°F (190°C) for about 10-15 minutes. You’ll get that lovely crunch back, making them just as delicious as the first time!

FAQs

Can I make these potato cakes ahead of time?

Absolutely! You can prep everything in advance – just assemble the cakes and store them in the fridge before frying. You can even freeze them after assembling, then fry straight from the freezer; just cook a little longer.

What can I substitute for ground beef?

You can use ground turkey, chicken, or even go with a plant-based meat substitute. Feel free to get creative – I’ve made these with lentils before, and they were delicious!

Can I bake these instead of frying?

You can! Preheat your oven to 400°F (200°C). Place the cakes on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for about 25-30 minutes until golden brown, flipping halfway through. They might not be as crispy, but they’ll still taste wonderful!

Do these freeze well?

Yes! Just make sure they are in an airtight container or well-wrapped for freezing. Thaw in the fridge before reheating for the best texture and flavor.

What can I serve with these potato cakes?

They pair beautifully with a variety of sides! A simple green salad, roasted veggies, or even with a dip like ranch or tzatziki would be lovely. Serve them alongside a steaming cup of soup, and you’ve got a complete meal!

Conclusion

And there you have it, my friend — a delightful journey into the world of Cheesy Beef Stuffed Potato Cakes! I hope you feel inspired to give this recipe a try in your kitchen. Trust me, when you take that first warm, cheesy bite, you’ll be in pure comfort food heaven. I’d love to hear how yours turn out! Feel free to leave a comment below, share your own twists on the recipe, or let me know about any cozy memories these potato cakes spark. Happy cooking, and here’s to many delicious moments ahead!

Savory Cheesy Beef Potato Cakes Recipe – Crispy Delight!

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

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Description

Try this Crispy Cheesy Beef Potato Cakes recipe for a savory bite! Perfect for snacks or meals, they’re sure to satisfy your cravings!

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Ingredients

Scale 1x2x3x

2 large russet potatoes (about 1 pound) – peeled and cut into chunks

1 lb ground beef (or turkey for a lighter option)

1 small onion, finely chopped

2 cloves fresh garlic, minced

1 cup shredded cheddar cheese

1 teaspoon paprika

Salt and pepper to taste

1/2 cup all-purpose flour (plus additional for dusting)

1 egg

Oil for frying

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Instructions

In a large pot, add the chopped potatoes and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.

While the potatoes are cooking, heat a skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the meat is browned and the onion is translucent, about 5-7 minutes. Stir in paprika, salt, and pepper. Remove from heat and mix in the shredded cheese until melted and combined.

Once the potatoes are cooled, transfer them to a mixing bowl. Mash with a fork or potato masher until smooth.

Add the egg to the mashed potatoes, then fold in the flour. Mix until just combined.

Lightly dust your hands with flour. Take a scoop of the potato mixture and flatten it in your palm. Place a spoonful of the beef and cheese filling in the center, fold the edges over, and shape it into a patty.

In a large skillet, heat about 1/4 inch of oil over medium heat. Once hot, gently place a few cakes in the skillet and fry for about 3-4 minutes on each side until golden brown and crispy. Place on a paper towel-lined plate to drain excess oil.

Serve warm, maybe with a side of sour cream or your favorite dipping sauce.

Notes

These delightful Cheesy Beef Stuffed Potato Cakes have a crispy exterior that gives way to a savory, cheesy filling, perfect for chilly evenings or any time you’re craving something comforting.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 350
• Sugar: 2 grams
• Fat: 15 grams
• Carbohydrates: 40 grams
• Fiber: 4 grams
• Protein: 20 grams

Keywords: cheesy beef stuffed potato cakes, comfort food, potato cakes recipe