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Pan-Fried Stuffed Potatoes (Cuban Papas Rellenas)
Pan-Fried Stuffed Potatoes (Cuban Papas Rellenas)
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
305 minutes
Savory Cuban-style picadillo-stuffed fried potatoes, perfect as a flavorful side dish.
Ingredients:
  • 1 pound ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (6 ounce) can tomato sauce
  • 0.25 cup dry white wine
  • 0.5 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
Instructions:
  • Preheat a large skillet over medium-high heat. Cook ground beef, onions, and garlic until beef is browned and crumbly, about 5-7 minutes. Drain grease. Reduce heat to medium-low, then add tomato sauce and wine. Simmer, then stir in olives. Season with salt and pepper to taste.
  • In a large pot, simmer potatoes in salted water until tender. Drain, mash, and allow to cool.
  • Divide the eggs, placing the yolks in one bowl and the whites in another. Gently fold the yolks into the cooled mashed potatoes. Whip the whites for 1 minute.
  • Shape a 1/4 cup portion of mashed potatoes into a bowl. Fill the center with 1 tablespoon of the meat mixture, then seal it up.
  • Form the potato mixture into balls. Coat each ball in egg whites, then roll in breadcrumbs. Optional: repeat for a double coating. Chill the potato balls for at least 4 hours before frying.
  • Fill a skillet or frying pan with oil until it reaches halfway up the potato balls. Heat the oil to 350 degrees F (175 degrees C).
  • In batches, fry the balls in the pan until golden brown on each side for 2 to 3 minutes. Be careful not to overcook. Then, let the stuffed potatoes drain on a paper towel in a single layer.

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