Golden brown on the outside with a gooey, cheesy center, these Crispy Cheese-Stuffed Potato Cakes offer the perfect blend of texture and flavor. Ideal for serving as a savory breakfast, a satisfying snack, or a delightful side dish, they’re a versatile addition to any meal.

Why You’ll Love This Recipe

These potato cakes are not only easy to make but also incredibly satisfying. They feature the rich comfort of mashed potatoes, the sharpness of Parmesan, and the melty goodness of mozzarella or cheddar cheese. With a crispy breadcrumb coating and fresh chives to brighten each bite, this dish strikes a delicious balance between creamy and crunchy. Whether you’re using up leftover mashed potatoes or making them fresh, this recipe guarantees a comforting dish everyone will enjoy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• mashed potatoes (cold and firm)
• shredded mozzarella or cheddar cheese
• egg
• all-purpose flour
• grated Parmesan cheese
• salt and pepper
• breadcrumbs
• chopped chives
• olive oil (for frying)

Directions

1. In a mixing bowl, combine the cold mashed potatoes with the egg, flour, grated Parmesan, chopped chives, salt, and pepper. Mix until a smooth, pliable dough forms.
2. Scoop out a portion of the mixture and flatten it in your hand to form a disc.
3. Place a spoonful of shredded cheese in the center of the disc and fold the edges over to seal, forming a patty.
4. Repeat the process with the remaining mixture and cheese.
5. Dredge each patty in breadcrumbs, pressing gently to ensure they are fully coated.
6. Heat olive oil in a non-stick skillet over medium heat.
7. Fry the patties for 3–4 minutes per side, or until they are golden brown and crisp.
8. Transfer to a paper towel-lined plate to drain excess oil.
9. Garnish with additional chives and serve hot.

Servings and timing

This recipe makes approximately 8 potato cakes and serves 4 people.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

• Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños to the potato mixture for heat.
• Bacon Lovers: Mix in crumbled cooked bacon for extra flavor.
• Different Cheeses: Swap in Gouda, Monterey Jack, or blue cheese for a unique twist.
• Herb Infusion: Add fresh herbs like parsley, thyme, or dill for a more aromatic profile.
• Vegan Version: Use plant-based cheese, egg replacer, and vegan breadcrumbs to make it dairy-free and vegan-friendly.

Storage/Reheating

To store, let the potato cakes cool completely, then place them in an airtight container. Refrigerate for up to 3 days.

To reheat, warm them in a skillet over low heat until heated through and crispy again. Alternatively, reheat in a 350°F (175°C) oven for 10 minutes. Avoid microwaving, as it may soften the crispy exterior.

FAQs

How do I keep the cheese from leaking out while frying?

Ensure the cheese is fully enclosed by the potato mixture and press the edges together tightly. Chilling the patties before frying can also help.

Can I make these potato cakes ahead of time?

Yes, shape and refrigerate them for up to 24 hours before frying.

What kind of potatoes are best for this recipe?

Starchy potatoes like Russets or Yukon Golds work best for a fluffy yet firm mash.

Can I use leftover mashed potatoes?

Absolutely. Leftover mashed potatoes are ideal as long as they are firm and not too creamy.

Can I bake these instead of frying?

Yes. Bake at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden and crisp.

Are these freezer-friendly?

Yes, freeze the formed (but uncooked) patties on a tray, then transfer to a freezer-safe container. Cook from frozen or thaw before frying.

What dips go well with these potato cakes?

Sour cream, garlic aioli, ranch, or even a spicy tomato sauce all pair well.

Can I add vegetables to the mix?

Certainly. Finely grated carrots, peas, or sautéed onions can be mixed in for added nutrition and flavor.

Why are my cakes falling apart in the pan?

Make sure the mashed potatoes are firm, and do not skip the flour and egg—they help bind the mixture.

How do I make the cakes extra crispy?

Use panko breadcrumbs for a crunchier texture and avoid overcrowding the pan while frying.

Conclusion

Crispy Cheese-Stuffed Potato Cakes are the ultimate comfort food—simple, satisfying, and full of flavor. Whether you’re serving them for brunch, a casual dinner, or a savory snack, they’re guaranteed to be a hit. With endless customization options and easy preparation, this is a recipe you’ll return to again and again.

Crispy Cheese-Stuffed Potato Cakes

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 6-8 cakes 1x
• Category: Snack
• Method: Pan-Fried
• Cuisine: American
• Diet: Vegetarian

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Description

Golden brown on the outside and filled with melted cheese, these crispy cheese-stuffed potato cakes are a comforting and savory treat, ideal as a snack, side dish, or breakfast.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups mashed potatoes (cold and firm)
• 1 cup shredded mozzarella or cheddar cheese
• 1 egg
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 cup breadcrumbs
• 2 tbsp chopped chives, plus more for garnish
• 2 tbsp olive oil (for frying)

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Instructions

1. In a bowl, mix mashed potatoes with egg, flour, Parmesan, chopped chives, salt, and pepper until well combined.
2. Take a portion of the mixture and flatten it in your hand. Add a spoonful of shredded cheese to the center, then shape into a patty, enclosing the cheese.
3. Repeat with the remaining mixture.
4. Coat each patty in breadcrumbs, pressing lightly to adhere.
5. Heat olive oil in a non-stick skillet over medium heat.
6. Fry the potato cakes for 3–4 minutes per side, or until golden brown and crispy.
7. Drain on paper towels and sprinkle with extra chives. Serve hot.

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Notes

• Use cold, firm mashed potatoes for best results.
• You can experiment with different cheeses for variation.
• Serve with sour cream or a dipping sauce if desired.

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Nutrition

• Serving Size: 1 cake
• Calories: 180
• Sugar: 1g
• Sodium: 270mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 35mg