How to Make Stuffed Potato Cakes
1. Prepare the Potatoes
- Peel and cut the potatoes into chunks. Boil them in salted water until fork-tender (about 15–20 minutes).
- Drain and mash the potatoes until smooth. Let them cool slightly.
2. Make the Potato Dough
- Add the egg, flour, cornstarch, salt, and pepper to the mashed potatoes. Mix until a smooth dough forms.
- If the dough is too sticky, add a little more flour, one tablespoon at a time, until it’s manageable.
3. Prepare the Filling
- In a small bowl, combine your filling ingredients, such as cheese, bacon, sautéed vegetables, and herbs.
4. Assemble the Potato Cakes
- Take a golf ball-sized portion of the dough and flatten it into a disk with your hands.
- Place about 1–2 tablespoons of the filling in the center.
- Cover the filling with another small disk of dough, pinching the edges to seal it completely.
- Gently shape the cake into a round or oval shape. Repeat with the remaining dough and filling.
5. Cook the Potato Cakes
- Heat the vegetable oil or butter in a large skillet over medium heat.
- Place the potato cakes in the skillet, being careful not to overcrowd.
- Cook for 3–4 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Tips for Perfect Stuffed Potato Cakes
- Don’t Overstuff: Too much filling can cause the cakes to break apart while cooking.
- Even Thickness: Flatten the cakes evenly to ensure they cook through properly.
- Pre-Cook Fillings: Use fully cooked fillings (like bacon or veggies) since the cakes cook quickly.
- Reheat in the Oven: To reheat leftovers and maintain crispiness, warm them in a 375°F oven for 10 minutes.
Serving Suggestions
- With Dips: Serve with sour cream, garlic aioli, or marinara sauce for extra flavor.
- As a Side Dish: Pair with grilled chicken, steak, or roasted vegetables for a complete meal.
- For Breakfast: Top with a fried egg for a delicious morning treat.