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Stuffed Potato Cakes

A quick and comforting recipe for stuffed potato cakes, perfect for using up leftovers and making dinner easy.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes (mashed) Use starchy potatoes like russets or Yukon golds for best results.
  • 1 large egg Can substitute with plain yogurt or oil if needed.
  • 1/2 cup flour Use gluten-free flour or cornstarch as substitutions.
  • 1 teaspoon salt Essential for seasoning the mashed potatoes.
  • 1/2 teaspoon pepper
Fillings
  • 1 cup cheese (various types) Cheddar, mozzarella, or feta work well.
  • 1 cup leftover meat or vegetables Options include cooked chicken, ham, or roasted vegetables.

Method
 

Preparation
  1. Peel, chop, and boil potatoes until fork-tender, then mash them.
  2. Mix the mashed potatoes with egg, flour, salt, and pepper until well combined.
  3. Incorporate your choice of filling: cheese and/or leftover meats/veggies.
Cooking
  1. Form the mixture into patties using wet hands to prevent sticking.
  2. Heat a non-stick skillet over medium heat and add a little oil.
  3. Pan-fry patties for about 3-4 minutes on each side until golden brown.
Serving
  1. Serve hot with sour cream or Greek yogurt on the side.
  2. For a full meal, top with a fried egg or serve with a salad.

Notes

Leftover potato cakes can be refrigerated or frozen for later use. Reheat in a skillet for best results. For additional variations, try adding caramelized onions, sweet potatoes, or even taco fillings.