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Quick and easy stuffed potato cakes are a tasty treat. They are soft, warm, and filled with flavor. You can whip them up in less than an hour. They make a great meal or snack for busy nights. All you need are some simple ingredients and a little time.

Quick & Easy Stuffed Potato Cakes

Busy nights just got a whole lot tastier with these Quick & Easy Stuffed Potato Cakes! In this blog post, discover how to create these delicious treats in no time, with simple ingredients and endless filling options to suit every taste. From cheesy to spicy, there's a flavor for everyone. Ready to impress your family with a quick and scrumptious meal? Click through for the full recipe and get cooking today!
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Ingredients
  

2 large russet potatoes, peeled and diced

1 cup shredded cheese (cheddar or mozzarella)

1/2 cup green onions, finely chopped

1 cup cooked spinach, squeezed dry and chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/2 cup all-purpose flour (plus extra for coating)

1 large egg, beaten

1/4 cup breadcrumbs (optional, for coating)

Vegetable oil for frying

Instructions
 

Boil the Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.

    Mash the Potatoes: In a large bowl, mash the boiled potatoes until smooth. Mix in the garlic powder, onion powder, salt, and pepper.

      Add Fillings: Stir in the shredded cheese, green onions, and spinach until well combined.

        Form Cakes: Take a handful of the potato mixture and flatten it in your palm. Place a teaspoon of the filling in the center, then fold the potato mixture around it to form a patty. Repeat with remaining mixture.

          Coat the Cakes (Optional): If desired, roll the cakes in flour, then dip in the beaten egg, and finally coat with breadcrumbs for extra crunch.

            Fry the Cakes: Heat vegetable oil in a large skillet over medium heat. Add the potato cakes in batches, being careful not to overcrowd the pan. Fry for 4-5 minutes on each side, until golden and crispy.

              Drain and Serve: Once cooked, remove cakes from the skillet and drain on paper towels.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4