If you’re searching for a comfort food that delivers a crispy crust, gooey cheese, and a savory beef filling all in one bite, Cheesy Beef Stuffed Potato Cakes are about to become your new obsession. These golden, pan-fried patties are a celebration of texture and flavor, blending creamy mashed potatoes, seasoned beef, and melty cheddar into a handheld treat that’s perfect for dinner, as an appetizer, or even as a hearty snack. Whether you serve them as a main dish or a crowd-pleasing party plate, Cheesy Beef Stuffed Potato Cakes are pure joy for potato lovers and meat enthusiasts alike!

Cheesy Beef Stuffed Potato Cakes Recipe - Recipe Image

Ingredients You’ll Need

Whipping up Cheesy Beef Stuffed Potato Cakes is delightfully simple, but each ingredient truly matters. These pantry staples come together for a perfectly seasoned, crispy, and cheesy experience with every bite.

Mashed Potatoes (2 cups, chilled): Cold, firm mashed potatoes make shaping the cakes a breeze and help them fry up extra crispy.
All-Purpose Flour (1/2 cup): Flour adds structure, keeping the potato cakes sturdy enough to hold all that delicious filling.
Egg (1): Works as a binder, ensuring the potato dough holds together when stuffed and fried.
Salt and Black Pepper (to taste): Essential for seasoning both the potato and beef layers—don’t be shy!
Oil (1 tablespoon, for frying): A little oil helps achieve that irresistible golden crust on each cake.
Ground Beef (1/2 pound): The heart of the filling, adding savory richness and protein.
Onion (1/2 small, finely diced): Adds a subtle sweetness and depth to the beef mixture.
Garlic (1 clove, minced): Just one clove gives a gentle aromatic punch—don’t skip it!
Paprika (1/2 teaspoon): Lends a touch of smokiness and vibrant color to the filling.
Dried Oregano (1/4 teaspoon): Brings a hint of herby warmth to balance the richness.
Shredded Cheddar Cheese (1/2 cup): The star of the show, melting beautifully into the beef for that iconic cheesy pull.
Chopped Parsley (1 tablespoon, optional): Sprinkled on top for a pop of fresh color and flavor.

How to Make Cheesy Beef Stuffed Potato Cakes

Step 1: Prepare the Savory Beef Filling

Start by heating a skillet over medium heat and browning your ground beef. Once the beef is mostly cooked, add the finely diced onion and minced garlic, letting them cook together for another couple of minutes until the onion softens and the garlic turns fragrant. Stir in the paprika, oregano, and a good pinch of salt and black pepper. When everything is nicely blended and aromatic, remove the skillet from the heat and allow the mixture to cool for a few minutes. This is the perfect time to stir in the shredded cheddar cheese, so it starts to melt slightly and binds the filling together.

Step 2: Make the Potato Cake Dough

While your beef filling cools, grab a large mixing bowl and combine the chilled mashed potatoes, flour, egg, and a sprinkle of salt and pepper. Use a spatula or your hands to mix everything until a soft, cohesive dough forms. The dough should be easy to handle and not too sticky—if it is, you can work in a little extra flour to reach the right consistency. Dividing this mixture into eight even portions will help you make perfectly sized potato cakes.

Step 3: Assemble the Cheesy Beef Stuffed Potato Cakes

Take each portion of potato dough and flatten it into a disc in your palm. Place a generous spoonful of the savory beef and cheese mixture in the center, then gently fold the potato around the filling, pinching to seal any gaps. Carefully flatten each stuffed ball into a thick patty, making sure the filling stays tucked inside. A little patience here pays off with perfectly stuffed, leak-free cakes!

Step 4: Pan-Fry to Golden Perfection

Heat a tablespoon of oil in a non-stick skillet over medium heat. Once the oil is shimmering, lay in your assembled potato cakes, being careful not to overcrowd the pan. Fry each cake for about 3 to 4 minutes per side, or until the surface turns a deep, golden brown and the cakes are heated through. Drain them on paper towels to wick away excess oil, and if you’re feeling fancy, sprinkle with chopped parsley for a fresh finish.

How to Serve Cheesy Beef Stuffed Potato Cakes

Garnishes

For a pop of brightness, a scattering of freshly chopped parsley is a classic choice, but don’t stop there! A dollop of sour cream or a drizzle of tangy hot sauce can add even more excitement. If you’re feeling adventurous, try a sprinkle of finely sliced green onions or a dusting of smoked paprika for a colorful upgrade.

Side Dishes

Cheesy Beef Stuffed Potato Cakes are hearty enough to stand alone, but they pair beautifully with crisp salads, roasted veggies, or even a simple tomato and cucumber salad for a refreshing contrast. For a more indulgent meal, serve them alongside a bowl of creamy coleslaw or baked beans to complete your comfort food feast.

Creative Ways to Present

Turn your Cheesy Beef Stuffed Potato Cakes into a showstopper by stacking them and threading with a skewer for party platters, or serve them slider-style with a mini bun and extra cheese for a fun twist. For a brunch spread, top each cake with a poached egg and a sprinkle of chives—your guests won’t stop talking about it!

Make Ahead and Storage

Storing Leftovers

If you have any Cheesy Beef Stuffed Potato Cakes left over, let them cool to room temperature before transferring to an airtight container. Store them in the refrigerator for up to three days. They’ll hold their texture and flavor beautifully, making for an easy lunch or quick snack the next day.

Freezing

For longer storage, these potato cakes freeze like a dream. Arrange the cooled cakes in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to two months—just be sure to label them so you remember the deliciousness waiting in your freezer!

Reheating

To bring back that crispy magic, reheat Cheesy Beef Stuffed Potato Cakes in a 350°F (175°C) oven or in the air fryer for 8 to 10 minutes until heated through and re-crisped. While you can use the microwave for speed, the exterior won’t be quite as crisp—so the oven or air fryer is definitely worth the extra few minutes.

FAQs

Can I use leftover mashed potatoes for this recipe?

Absolutely! In fact, leftover mashed potatoes are perfect for Cheesy Beef Stuffed Potato Cakes because they’re usually chilled and firm, making them easier to handle when forming the cakes.

What other cheese can I use instead of cheddar?

Feel free to experiment with your favorite cheeses! Mozzarella, Monterey Jack, or even pepper jack will all melt beautifully and add their own unique flavor to your potato cakes.

How can I make these gluten-free?

Simply substitute the all-purpose flour with your favorite gluten-free flour blend, and make sure all your other ingredients are certified gluten-free for a worry-free treat.

Can I prepare Cheesy Beef Stuffed Potato Cakes ahead of time?

Yes, you can assemble the cakes a day in advance and refrigerate them until ready to fry. This makes them perfect for prepping before a party or busy weeknight dinner.

What’s the best way to keep the cakes from falling apart?

Using cold mashed potatoes and not overfilling the cakes helps them hold together. If your dough feels too soft, add a little extra flour until it’s easy to shape and seal around the filling.

Final Thoughts

Once you’ve tried your hand at Cheesy Beef Stuffed Potato Cakes, you’ll wonder how you ever lived without them. Each bite packs savory, cheesy comfort with a satisfying crunch, and the possibilities for customization are endless. Gather your favorite toppings and sides, and treat yourself or your loved ones to this irresistible recipe—don’t be surprised if it becomes a regular request at your table!

Cheesy Beef Stuffed Potato Cakes Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 potato cakes 1x
Diet: Non-Vegetarian

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Description

Delicious Cheesy Beef Stuffed Potato Cakes featuring creamy mashed potatoes filled with a savory ground beef and cheddar cheese mixture. Perfect as a main course or appetizer, these crispy, golden potato cakes are easy to prepare on the stovetop and make a comforting, crowd-pleasing meal.

Ingredients

Scale

Potato Mixture

2 cups mashed potatoes (chilled)
1/2 cup all-purpose flour
1 egg
Salt and black pepper to taste

Beef Filling

1/2 pound ground beef
1/2 small onion, finely diced
1 garlic clove, minced
1/2 teaspoon paprika
1/4 teaspoon dried oregano
Salt and black pepper to taste
1/2 cup shredded cheddar cheese

For Frying and Garnish

1 tablespoon oil (for frying)
1 tablespoon chopped parsley (optional)

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Instructions

Cook the Beef Mixture: In a skillet over medium heat, brown the ground beef until fully cooked. Add the diced onion and minced garlic, cooking for an additional 2–3 minutes until softened. Season with paprika, oregano, salt, and black pepper. Remove from heat and let the mixture cool slightly. Stir in the shredded cheddar cheese to combine.
Prepare the Potato Dough: In a separate bowl, combine the chilled mashed potatoes with all-purpose flour, egg, salt, and pepper. Mix well until a soft dough forms that is easy to handle.
Form the Stuffed Potato Cakes: Divide the potato dough into 8 equal portions. Flatten each portion into a disc shape. Place a spoonful of the beef and cheese filling in the center of each disc. Carefully fold the potato dough around the filling, sealing the edges tightly and gently flattening into patties.
Fry the Potato Cakes: Heat oil in a non-stick skillet over medium heat. Fry each potato cake for 3–4 minutes on each side until golden brown and heated through. Remove from the skillet and drain on paper towels to remove excess oil.
Serve: Sprinkle chopped parsley over the potato cakes if desired and serve warm as a delicious snack or main dish.

Notes

Use cold, firm mashed potatoes to make shaping the cakes easier.
These potato cakes freeze well; reheat in the oven or air fryer for a crispy texture.
Adjust seasoning to taste before forming the cakes.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course, Appetizer
Method: Stovetop
Cuisine: American