Go Back
Quick and easy stuffed potato cakes are a tasty comfort food. These cakes mix creamy potatoes with fun fillings. They are perfect for any meal or snack.

Quick & Easy Stuffed Potato Cakes

Elevate your mealtime with quick and easy stuffed potato cakes, a comforting dish perfect for any occasion! Crispy on the outside and creamy on the inside, these versatile cakes are filled with cheesy goodness and can be customized with your favorite ingredients. Discover step-by-step instructions, creative variations, and serving suggestions that will impress your family and friends. Click through to explore the delicious recipes that will make your cooking dreams come true!
Print Recipe Pin Recipe

Ingredients
  

2 large russet potatoes, peeled and cubed

1 cup shredded sharp cheddar cheese

½ cup cooked and crumbled bacon (or a vegetarian alternative like sautéed mushrooms)

¼ cup green onions, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup all-purpose flour (plus extra for dusting)

1 large egg

½ cup breadcrumbs (for coating)

Vegetable oil for frying

Instructions
 

Boil the Potatoes: In a large pot, add the cubed potatoes and cover them with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender. Drain and allow them to cool slightly.

    Mash the Potatoes: Transfer the drained potatoes to a mixing bowl. Mash them until smooth, then allow to cool for a few minutes.

      Mix the Filling: Stir in the shredded cheddar cheese, crumbled bacon (or sautéed mushrooms), green onions, garlic powder, onion powder, salt, and pepper to the mashed potatoes. Mix until well combined.

        Form the Cakes: Scoop about 2 tablespoons of the potato mixture and form it into a patty shape. Repeat the process until all the mixture is used, placing the patties on a floured surface.

          Prepare for Frying: In one bowl, beat the egg. In another bowl, place the breadcrumbs. Dip each potato cake first into the egg then coat it with breadcrumbs, ensuring an even layer.

            Fry the Cakes: Heat about ½ inch of vegetable oil in a large skillet over medium heat. Once hot, add the potato cakes in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy.

              Drain Excess Oil: Remove the cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4-6 cakes

                  - Presentation Tips: Serve the stuffed potato cakes warm, garnished with additional green onions and a side of sour cream or your favorite dipping sauce. Arrange them on a serving platter for a colorful display!