Ingredients
– 2 pounds of potatoes, peeled and chopped
– 1 pound of ground beef
– 1 cup of sharp cheddar cheese, grated
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of paprika
– Salt and pepper to taste
– 2 tablespoons of olive oil, plus more for frying
– Additional cheddar cheese, for topping (optional)
Directions
1. Start by boiling the potatoes in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Drain them well and mash until smooth. Allow them to cool slightly.
2. While the potatoes are cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and garlic, cooking until soft and fragrant.
3. Increase the heat to medium-high and add the ground beef to the skillet with the onions and garlic. Cook until the beef is browned and cooked through. Drain any excess fat.
4. Season the beef with paprika, salt, and pepper, mixing well. Remove from the heat and let it cool slightly before mixing in the cheddar cheese.
5. Fold the cooled beef and cheese mixture into the mashed potatoes until well combined.
6. Form the mixture into patties, about ¾-inch thick.
7. Heat the remaining olive oil in a large non-stick skillet over medium heat. Fry the potato cakes in batches, ensuring they don’t touch and have room to flip.
8. Cook each cake until it’s golden brown and crispy, about 4 minutes per side. Add more oil as necessary between batches.
9. If desired, sprinkle additional cheddar on top of each cake and cover the pan for a minute to melt the cheese.

10. Serve the potato cakes hot and enjoy!
Variations & Tips
– For a slight kick, add a pinch of cayenne pepper or diced jalapeños to your beef mixture.
– Experiment with other cheeses, such as mozzarella for a stringy pull or gouda for a smoky flavor.
– To make this dish vegetarian, skip the ground beef and add extra veggies like bell peppers, corn, and black beans.
– If you’re short on time, pre-cooked or leftover mashed potatoes can be a time-saver.
– These cakes are perfect for meal prep; they reheat well in the oven or on the stovetop until crispy again.
– For gluten-free needs, ensure that your paprika and any other spices used are not processed with products containing gluten.