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How to Make Pan-Fried Stuffed Potatoes (Cuban Papas Rellenas) - A Step-by-Step Guide

Are you looking for a fun and flavorful new dish to add to your cooking repertoire? Look no further than Pan-Fried Stuffed Potatoes, also known as Cuban Papas Rellenas. This delicious and hearty dish originates from Cuba and is made up of mashed potatoes filled with a savory meat mixture, then deep-fried to golden perfection.

With its crispy exterior and creamy, flavorful interior, Pan-Fried Stuffed Potatoes make for a fantastic appetizer or main course. They are a crowd-pleaser and ...

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Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (6 ounce) can tomato sauce
  • ¼ cup dry white wine
  • ½ cup chopped pimento-stuffed olives
  • salt and ground black pepper to taste
  • 2 pounds potatoes, peeled and quartered
  • 4 large eggs
  • 1 cup dry bread crumbs
  • 1 cup vegetable oil, or as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Additional Time: 4 hrs
  • Total Time: 5 hrs 5 mins
  • Servings: 8
  • Yield: 8 servings

  • Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.
  • Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
  • Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
  • Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
  • Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
  • Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.

    • Nutrition

    356 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 128mg
    • Sodium: 560mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 17g
    • Vitamin C: 28mg
    • Calcium: 70mg
    • Iron: 3mg
    • Potassium: 702mg

    Categories

    Potato recipes
    Ground beef recipes
    Onion recipes
    Garlic recipes
    Egg recipes