Hey there, it’s Betty from Betty Cooks! If you’re looking for a delicious, hearty meal that comes together without a fuss, you’ve come to the right place. This recipe for Stuffed Potato Cakes with Ground Beef and Mushrooms is one of my family’s absolute favorite comfort food dinners. It’s one of those easy recipes with ground beef that feels special but is perfect for a busy weeknight. I love how these crispy-on-the-outside, creamy-on-the-inside potato cakes hold a savory surprise in every bite. Trust me, once you try these, they’ll become a regular in your rotation of easy recipes with ground beef.
Table of Contents
- Why This Recipe Works
- The Perfect Ground Beef and Potato Combo
- Simple Ingredients, Big Flavor
- Make-Ahead Magic
- Serving Suggestions
- Why You’ll Love These Potato Cakes
- The Recipe
- Notes & Tips
Key Takeaways
This recipe transforms simple mashed potatoes and a savory ground beef filling into crispy, golden-brown patties. It’s a satisfying, all-in-one meal that’s perfect for using leftover mashed potatoes. With straightforward steps and common pantry ingredients, it’s an accessible and family-friendly easy dinner recipe that delivers maximum comfort and flavor.
Why This Recipe Works
There’s something undeniably comforting about the combination of potatoes and savory meat. This recipe elevates that classic pairing by encasing a flavorful mushroom and beef filling inside a crispy potato shell. The process is straightforward, making it an excellent choice for cooks of any level looking for a reliable weeknight solution.
The Perfect Ground Beef and Potato Combo
What makes this dish a standout among simple ground beef dishes is its texture contrast. The creamy, seasoned mashed potatoes form a perfect casing that gets beautifully crisp in the pan, while the juicy, umami-rich filling stays tender inside. It’s a complete, handheld meal that satisfies the craving for something hearty and homemade without requiring hours in the kitchen.
Simple Ingredients, Big Flavor
You don’t need a long list of exotic ingredients to create a memorable meal. Russet potatoes are ideal for their fluffy texture when mashed. The filling gains incredible depth from the browned ground beef, earthy mushrooms, and aromatic onions and garlic. A touch of paprika and thyme ties everything together, proving that a few well-chosen seasonings can work wonders. This approach is the heart of creating quick and easy recipes that don’t sacrifice taste.
Make-Ahead Magic
One of the best features of this recipe is its flexibility for meal prep. You can cook the mashed potatoes and prepare the beef and mushroom filling a day in advance. Simply store them separately in the refrigerator. When you’re ready to eat, assembly and frying take just minutes. This make-ahead strategy is a game-changer for turning a comforting dish into a practical quick dinner idea for even the busiest evenings.
Serving Suggestions
These stuffed potato cakes are fantastic on their own, but they also play well with others. For a lighter meal, serve them atop a simple green salad with a tangy vinaigrette. If you’re in the mood for classic comfort, pair them with steamed green beans, roasted carrots, or a side of applesauce. A dollop of cool sour cream or a drizzle of gravy takes them to the next level. It’s the kind of versatile main that fits into any easy recipes for dinner plan.
Why You’ll Love These Potato Cakes
In the end, this recipe is about more than just food; it’s about creating a warm, satisfying experience at the dinner table. It’s generously portioned, incredibly filling, and has that magical homemade quality that makes everyone ask for seconds. Finding reliable, delicious, and easy ground beef dinners can be a challenge, but this one is a surefire winner that I’m thrilled to share with you here on Betty Cooks.
The Recipe
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Easy Stuffed Potato Cakes with Ground Beef and Mushrooms
Ingredients
For the Potato Mixture
- 4 large russet potatoes (about 2 lbs), peeled and quartered
- 1/4 cup milk
- 2 tablespoons butter
- 1 egg, lightly beaten
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
For the Filling
- 1 lb ground beef
- 8 oz mushrooms, finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons sour cream (optional, for serving)
Instructions
Prepare the Potatoes
- Place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over high heat, then reduce to medium and cook until potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash with milk and butter until smooth and creamy.
- Let the mashed potatoes cool completely (you can spread them on a plate to speed up cooling).
Make the Filling
- While potatoes are cooking, heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon.
- Add chopped onions and mushrooms to the skillet. Cook for 5-7 minutes until vegetables are softened.
- Stir in minced garlic, paprika, thyme, salt, and pepper. Cook for 1-2 more minutes until fragrant.
- Remove from heat and let the filling cool slightly.
Assemble and Cook
- Once potatoes are cool, stir in the beaten egg, flour, salt, and pepper until well combined.
- Divide the potato mixture into 8 equal portions. Take one portion and flatten it in your palm.
- Place about 2 tablespoons of the ground beef filling in the center, then bring the edges up and around to enclose the filling, forming a patty. Gently flatten to about 1/2-inch thick.
- Repeat with remaining potato mixture and filling.
- Heat vegetable oil in a large skillet over medium heat. Cook potato cakes in batches for 3-4 minutes per side, until golden brown and crispy.
- Serve hot with a dollop of sour cream if desired.
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