There are comfort foods, and then there are showstoppers that combine all the best elements of comfort cooking in one bite. These Potato-Crusted Stuffed Meat Patties with Egg and Cheese fall into the latter category. They’re hearty, savory, and irresistibly golden and crispy on the outside while hiding a creamy, gooey surprise on the inside. Imagine biting into a crisp potato shell that gives way to juicy, well-seasoned meat filled with soft boiled egg and melted cheese. It’s indulgent without being over the top, and the balance of textures makes it a dish you’ll want to make over and over again. Whether you’re preparing them for a family dinner, serving them as party appetizers, or simply indulging in a cozy weekend meal, these patties bring excitement and satisfaction to the table.

Full Recipe

Ingredients

• 2 boiled eggs, finely chopped

• 100 g (3.5 oz) cheese—mozzarella for gooey pull-aparts or cheddar for sharpness, grated

• 2 tbsp unsalted butter

• 300 g (10½ oz) day-old bread, diced

• 150 ml (⅔ cup) warm milk

• 500 g (1 lb) minced meat (beef, pork, or a blend)

• 1 large egg, beaten

• 1 small onion, finely chopped

• 1 garlic clove, minced

• Salt and freshly ground black pepper, to taste

• 150 g (1 cup) all-purpose flour, for patty binding

• 500 g (1 lb) starchy potatoes (Russet or Yukon Gold), peeled and grated

• 150 ml (⅔ cup) warm milk

• 2 tbsp melted butter

• 1 egg yolk

• Salt and pepper, to taste

• Vegetable or olive oil, for shallow frying

Cooking Directions

1. Soak the bread by placing the diced bread into a bowl with the warm milk. Allow it to sit for about 10 minutes until it’s completely softened. Once soft, squeeze out any excess milk and return the bread to the bowl.

2. Form the meat mixture by adding the minced meat, beaten egg, chopped onion, minced garlic, salt, and pepper to the soaked bread. Mix well with your hands or a spoon until the mixture is cohesive and smooth.

3. Prepare the potato coating by grating the potatoes into a clean towel, then wringing out as much liquid as possible. Transfer the grated potato to a mixing bowl and add warm milk, melted butter, egg yolk, salt, and pepper. Mix until evenly combined.

4. Shape and stuff the patties by dividing the meat mixture into 8–10 equal portions of about 60–70 g each. Flatten each portion into a disc, then place a small spoonful of grated cheese and chopped boiled egg in the center. Fold the meat over the filling, seal tightly, and shape into a smooth ball before gently pressing into a patty shape.

5. Coat with flour by dredging each patty lightly, shaking off any excess. This step ensures the potato mixture adheres well.

6. Enrobe with potato coating by pressing each floured patty into the grated potato mixture, covering both sides evenly. Press gently so the potato sticks and forms a crust.

7. Chill the patties on a tray in the refrigerator for 10–15 minutes to help them firm up and hold their shape during frying.

8. Fry until golden by heating about 5 mm (¼ inch) of oil in a large skillet over medium heat. Fry the patties in batches without overcrowding for 6–7 minutes per side, or until they are crispy and golden brown. Adjust the heat to maintain a steady sizzle without burning.

9. Drain on paper towels to remove excess oil, then serve hot with your choice of dipping sauces, salad, or sides.

Nutrients (per patty, approx.)

• Calories: 310 kcal

• Protein: 18 g

• Fat: 19 g

• Carbohydrates: 20 g

• Fiber: 2 g

• Calcium: 80 mg

Why You’ll Love This Recipe

This recipe is pure comfort food but with a twist. You get the best of both worlds: crispy potato edges and creamy, gooey cheese inside, balanced with hearty, juicy meat. It’s a crowd-pleaser that feels rustic yet indulgent, making it just as perfect for a casual dinner as it is for a special occasion. The combination of textures—soft egg, stringy melted cheese, savory meat, and crispy potato—is hard to resist. Plus, it’s customizable, so you can make it as simple or as creative as you like.

The Origins and Inspiration Behind the Dish

Stuffed meat patties exist in many cuisines around the world, from Russian kotleti to Balkan pljeskavica and even South American empanadas in spirit. This version takes inspiration from European-style croquettes and layered potato-meat casseroles but turns the idea into individual, handheld bites. By combining a potato crust with a stuffed patty, this dish brings together familiar comfort food traditions in one neat package. The inspiration lies in combining homely ingredients—bread, meat, potatoes, and eggs—into something that looks gourmet without being fussy.

Ingredient Spotlight

The star ingredient here is the potato, which plays double duty as both a flavor enhancer and a crispy shell. Potatoes like Russet or Yukon Gold are ideal for grating because they crisp up beautifully. The minced meat provides the rich, juicy center, while the cheese and egg filling makes every bite more interesting, adding creaminess and protein. Bread soaked in milk is another important ingredient, giving the patties moisture and tenderness. Each component works together to create a dish that’s more than the sum of its parts.

Storage and Reheating Tips

These patties are best enjoyed fresh, right out of the frying pan, when the potato crust is at its crispiest. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, it’s best to place them in an oven at 180 °C (350 °F) for about 10 minutes so they regain their crispness. Microwaving is not ideal, as it tends to soften the potato coating. Freezing is possible, but it’s best to freeze the shaped, uncooked patties and fry them straight from frozen to preserve their texture.

Common Variations to Try

There are endless ways to customize this recipe. For a spiced version, you can add paprika, cumin, or chili flakes to the meat mixture. If you enjoy herbs, mixing parsley or dill into the potato coating adds freshness. Cheese swaps can dramatically change the flavor profile—smoked cheese brings depth, while blue cheese adds tang. You could also make a vegetarian version by replacing the minced meat with mashed chickpeas and sautéed mushrooms. This recipe is flexible enough to cater to different tastes and diets while keeping the core idea intact.

Pairing Recommendations

These patties pair beautifully with lighter sides since they’re quite hearty on their own. A cucumber-dill salad or fresh coleslaw balances the richness, while garlic yogurt sauce or sour cream dip makes a perfect accompaniment. They also go well with crusty bread or flatbreads if you want to turn them into a fuller meal. For beverages, light beers or sparkling water with lemon work well, while a crisp white wine like Sauvignon Blanc enhances the flavors of the meat and cheese.

Health Benefits

While these patties are indulgent, they also offer a balanced nutritional profile. The minced meat provides protein, iron, and essential amino acids. Potatoes add potassium and fiber, and the cheese and eggs supply calcium and vitamin D. By choosing lean minced meat and frying in heart-healthy oils like olive oil, you can make this dish lighter without compromising flavor. Pairing with fresh vegetables or salads helps create a balanced plate that satisfies cravings while supporting overall health.

Conclusion

Potato-Crusted Stuffed Meat Patties with Egg and Cheese are a true celebration of comfort food. They take humble, everyday ingredients and transform them into something special and irresistible. With their crispy potato crust, savory meat filling, and creamy surprise center, these patties will always stand out as a dish that brings joy to the table. Whether you’re cooking for family, entertaining guests, or simply treating yourself, this recipe is one you’ll turn to again and again for its flavor, versatility, and sheer satisfaction.