(Cuban) Stuffed Potatoes
"I came up with this recipe after Eating in Ybor City, FL about 9 years ago. I've made my own changes because my kids are very finicky eaters."
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
10 Potato balls
- Serves:
- 5-6
ingredients
- 8 -10 medium potatoes
- 1 1⁄2 - 2 lbs ground beef
- 3 garlic cloves
- 1 (1 1/4 ounce) package taco seasoning
- 1 medium onion
- fresh cilantro
- 1⁄2 cup cut green olives
- 1 -2 cup frozen spinach (optional or kids think it's the cilantro)
- 3 eggs
- 1 cup flour (I mix mine) or 1 cup Italian seasoned breadcrumbs (I mix mine)
- 1 -2 cup cooking oil (or use a deep fryer)
directions
- Peel and boil potatoes.
- using a mixer mash the potatoes well and set aside to cool, I usually come back 2 or 3 times to mix, to help the cool faster and make sure all the lumps are out.
- Brown ground beef with garlic with garlic onion olives, drain well.
- return beef to your pan and add the taco seasoning and spinach, simmer 5-10 minutes or till the spinach is softened.
- Add 1 egg to mashed potatoes and give a final mix.
- scoop out a handful of potatoes and flatten between your hands (like potato cakes) put some of your ground beef in the center on the "cake" and fold up the sides and mold into a ball, rolling it between your hands.
- you will need two bowls, break your remaining two eggs and beat in one bowl and flour/bread crumbs in the other.
- roll your potato balls in the egg first and then the flour mix.
- over medium high heat brown all sides of the potatoes and serve with black beans and rice.
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