Melty Cheesy Beef-Stuffed Potato Cakes

Serving: These are best served hot with a side of sour cream, ranch, or a spicy dipping sauce. Pair with a fresh salad for a full meal.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer for best texture.

Freezing: You can freeze the assembled, uncooked cakes. Just thaw slightly and pan-fry when ready to enjoy.

Variations:

Spicy Kick: Add chopped jalapeños or a pinch of chili flakes to the beef for a spicy version.

Vegetarian Option: Swap the beef for cooked lentils or sautéed mushrooms and spinach.

Cheese Swap: Try pepper jack, gouda, or feta for different flavor profiles.

FAQ:

Q: Can I use mashed potatoes instead of grated potatoes?
A: You can, but the texture will be softer and less crispy. Grated raw potatoes give a more traditional “hash brown” crust.

Q: Can I bake these instead of frying?
A: Yes! Preheat your oven to 400°F (200°C), place the cakes on a parchment-lined baking sheet, spray with oil, and bake for about 25–30 minutes, flipping halfway.

Q: What kind of cheese works best?
A: Mozzarella for meltiness, cheddar for sharp flavor, or a mix of both!

These Cheesy Beef Stuffed Potato Cakes are the kind of meal that feels like a hug—crispy, savory, cheesy, and filling. Once you try them, you’ll want to keep them on repeat!