Cheesy Beef-Stuffed Crispy Potato Cakes: A Savory Delight with Every Bite

Serve immediately for the best crispy texture.
Leftover potato cakes can be stored in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10–12 minutes to restore the crispiness.
These can also be frozen for up to 1 month. Freeze them in a single layer on a baking sheet, then transfer to an airtight container once solid. Reheat in the oven at 375°F (190°C) for about 15–20 minutes.
Variations:

Spicy Kick: Add diced jalapeños or red chili flakes to the beef filling for a spicy twist.
Vegetarian Version: Swap the beef for cooked lentils or mushrooms for a delicious vegetarian version.
Cheese Variety: Experiment with different types of cheese like pepper jack, feta, or goat cheese for unique flavor profiles.
FAQ:

Can I bake these instead of frying?
Yes, you can bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through, for a healthier alternative to frying.

Can I use pre-made mashed potatoes?
Yes, if you’re short on time, you can use pre-made mashed potatoes. Just make sure they’re thick and not too runny to hold the shape of the cakes.

How can I make these ahead of time?
You can assemble the potato cakes and refrigerate them for up to 24 hours before frying. Alternatively, freeze them before frying for a quick and easy meal later.