Description
These Stuffed Potato Cakes are crispy on the outside and creamy on the inside, filled with cheddar cheese, bacon, and green onions. Perfect as a comforting side dish, they combine fluffy mashed potatoes with a crunchy breadcrumb coating, served warm with sour cream for dipping.
Ingredients
Scale
Potato Mixture
- 4 large russet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 2 green onions, sliced
Coating & Frying
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- 1/4 cup vegetable oil for frying
Serving
- Sour cream for serving
Instructions
- Boil Potatoes: Place the peeled and cubed potatoes in a large pot of salted water. Boil them until they are fork tender, which should take about 15 minutes. Drain the potatoes well once cooked.
- Mash Potatoes: Mash the drained potatoes with butter, milk, salt, and black pepper until smooth and creamy. Allow the mashed potatoes to cool slightly before proceeding.
- Mix Filling: Stir in the shredded cheddar cheese, crumbled bacon, and sliced green onions into the mashed potatoes, combining them evenly.
- Shape Patties: Scoop about 1/3 cup of the potato mixture and shape it into small patties. Optionally, place a small cube of extra cheese in the center and seal the edges to enclose the cheese inside.
- Coat Patties: Dredge each potato cake in all-purpose flour, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs to create a crunchy exterior.
- Fry Patties: Heat vegetable oil in a large skillet over medium heat. Fry the potato cakes for 3 to 4 minutes on each side until they are golden brown and crispy.
- Drain and Serve: Transfer the fried potato cakes to a paper towel-lined plate to drain excess oil. Serve warm with sour cream as a delicious dipping sauce.
Notes
- If the potato mixture feels too soft to handle, chill it in the refrigerator for 20 minutes before shaping the patties.
- For a different flavor twist, substitute cheddar cheese with mozzarella or pepper jack cheese.
- These potato cakes can be baked as a healthier alternative by cooking them at 400°F (204°C) for 20 minutes, flipping halfway through.
