Cheesy Beef Stuffed Potato Cakes

Today we’re diving into the hearty world of comfort food with a twist on a classic – Cheesy Beef Stuffed Potato Cakes. This dish captures the essence of homestyle cooking while giving you that satisfying combination of tender potatoes, flavorful beef, and gooey cheese. The potato cake, a versatile vehicle for all sorts of delicious fillings, has roots that span across many cultures, from the Irish boxty to the Belarusian draniki. These stuffed potato cakes are ideal for using up leftovers, making a full meal, or serving as a novel appetizer. They are not only a wonderful way to enjoy something familiar yet unique, but also perfect for a cozy dinner that brings family and friends together around the table.

These Cheesy Beef Stuffed Potato Cakes are magnificent on their own, but you might love to pair them with a crisp green salad dressed with a zesty vinaigrette to cut through the richness. They also go nicely with a side of steamed vegetables or your favorite coleslaw. For a true feast, consider offering some sour cream or salsa on the side for dipping.


– 2 pounds of potatoes, peeled and chopped
– 1 pound of ground beef
– 1 cup of sharp cheddar cheese, grated
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of paprika
– Salt and pepper to taste
– 2 tablespoons of olive oil, plus more for frying
– Additional cheddar cheese, for topping (optional)


1. Start by boiling the potatoes in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Drain them well and mash until smooth. Allow them to cool slightly.

2. While the potatoes are cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and garlic, cooking until soft and fragrant.

3. Increase the heat to medium-high and add the ground beef to the skillet with the onions and garlic. Cook until the beef is browned and cooked through. Drain any excess fat.

4. Season the beef with paprika, salt, and pepper, mixing well. Remove from the heat and let it cool slightly before mixing in the cheddar cheese.

5. Fold the cooled beef and cheese mixture into the mashed potatoes until well combined.

6. Form the mixture into patties, about ¾-inch thick.

7. Heat the remaining olive oil in a large non-stick skillet over medium heat. Fry the potato cakes in batches, ensuring they don’t touch and have room to flip.

8. Cook each cake until it’s golden brown and crispy, about 4 minutes per side. Add more oil as necessary between batches.

9. If desired, sprinkle additional cheddar on top of each cake and cover the pan for a minute to melt the cheese.

10. Serve the potato cakes hot and enjoy!

Variations & Tips

– For a slight kick, add a pinch of cayenne pepper or diced jalapeños to your beef mixture.
– Experiment with other cheeses, such as mozzarella for a stringy pull or gouda for a smoky flavor.
– To make this dish vegetarian, skip the ground beef and add extra veggies like bell peppers, corn, and black beans.
– If you’re short on time, pre-cooked or leftover mashed potatoes can be a time-saver.
– These cakes are perfect for meal prep; they reheat well in the oven or on the stovetop until crispy again.
– For gluten-free needs, ensure that your paprika and any other spices used are not processed with products containing gluten.

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