Description
Deliciously crispy on the outside and creamy on the inside, these stuffed potato cakes are made with mashed russet potatoes mixed with cheddar cheese, sour cream, green onions, and bacon. Coated in breadcrumbs and pan-fried to golden perfection, they make a perfect appetizer or side dish.
Ingredients
Scale
Potatoes and Filling
- 2 large russet potatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup green onions, chopped
- 1/4 cup cooked bacon, crumbled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Breading and Binding
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 cup breadcrumbs
Cooking
- 2 tablespoons olive oil
Instructions
- Peel and cut potatoes: Peel the two large russet potatoes and cut into smaller chunks for easier and even cooking.
- Boil potatoes: Place the potato chunks in a large pot, cover with cold water, add a pinch of salt, bring to a boil over medium-high heat.
- Simmer until tender: Reduce heat to medium and simmer for 10-12 minutes until potatoes are fork-tender.
- Drain and mash: Drain the potatoes, return to pot, and mash thoroughly until smooth and lump-free.
- Cool mashed potatoes: Allow the mashed potatoes to cool slightly so they can be mixed without melting cheese prematurely.
- Add cheese and sour cream: Mix in shredded cheddar cheese and sour cream until creamy and cheese is melted.
- Mix in flavorings: Stir in chopped green onions, crumbled bacon, garlic powder, onion powder, salt, and black pepper until evenly combined.
- Incorporate flour and egg: Add all-purpose flour and crack in one egg; stir until the mixture thickens and holds shape.
- Form patties: Scoop small portions and shape into 1-2 inch round potato cakes.
- Prepare breadcrumb coating: Spread breadcrumbs evenly in a shallow dish.
- Coat potato cakes: Dip each patty in breadcrumbs, coating all sides thoroughly.
- Heat oil: Warm olive oil in a large skillet over medium heat until hot and shimmering.
- Fry potato cakes: Cook each cake for 3-4 minutes per side until golden brown and crispy.
- Drain excess oil: Remove cakes from skillet and place on paper towels to drain excess oil.
- Serve: Serve warm, optionally garnished with extra green onions or sour cream for added flavor.
Notes
- Make sure to let the mashed potatoes cool slightly before mixing in cheese and egg to prevent curdling.
- You can substitute cooked bacon with cooked sausage or skip for a vegetarian option.
- If mixture is too wet, add a little more flour to help bind the cakes.
- For extra crispiness, double coat the patties by dipping in egg and breadcrumbs again before frying.
- These potato cakes are best served fresh but can be reheated in a skillet or oven to maintain crispiness.
