Quick & Easy Stuffed Potato Cakes Tasty and Simple Meal

Ingredients

• 2 large russet potatoes, peeled and diced
• 1 cup shredded cheese (cheddar or your choice)
• 0.5 cup cooked bacon bits (or cooked mushrooms for a vegetarian option)
• 0.25 cup green onions, finely chopped
• 0.5 teaspoon garlic powder
• 0.5 teaspoon paprika
• to taste salt and pepper
• 0.5 cup all-purpose flour (plus more for dusting)
• 1 large egg, beaten
• as needed oil for frying (vegetable or olive oil)

Instructions

1. In a large pot, boil diced potatoes in salted water until fork-tender (about 15-20 minutes). Drain and let them cool slightly.
2. Transfer the cooked potatoes to a mixing bowl. Mash them until smooth and let cool down completely.
3. Once the mashed potatoes are cool, mix in shredded cheese, cooked bacon bits (or mushrooms), green onions, garlic powder, paprika, salt, and pepper until well combined.
4. In a separate bowl, combine flour and beaten egg. Take a handful of the potato mixture, shape it into a patty, and dip it lightly into the flour mixture, then coat it with flour. Repeat for the remaining mixture.
5. Heat oil in a large skillet over medium heat. Once hot, carefully add stuffed potato cakes (three to four at a time to avoid overcrowding). Fry for about 3-4 minutes on each side until golden brown and crispy. Remove and place on paper towels to drain excess oil.
6. Serve warm with sour cream or your favorite dipping sauce.