Cheddar Stuffed Potato Cake and Egg 5fix
Elevate your breakfast or brunch game with this irresistible Cheddar Stuffed Potato Cake and Egg 5fix recipe—a quick, hearty dish that combines creamy mashed potato cakes filled with gooey cheddar cheese and perfectly cooked eggs. Featuring simple ingredients like russet potatoes, butter, and black pepper, the crispy golden crust of the potato cakes contrasts beautifully with the molten cheese center. Topped with sunny-side-up or over-easy eggs for a runny yolk finish and a sprinkle of optional fresh chives, this comforting and indulgent meal is ready in just 35 minutes. Perfect for a satisfying weekend treat, this skillet-cooked delight is a must-try for potato and cheese lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 teaspoon Salt
- 2 tablespoons Butter
- 3 ounces Cheddar cheese
- 4 tablespoons All-purpose flour
- 2 large Eggs
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Black pepper
- 1 tablespoon Chopped chives (optional)
Instructions
Peel and dice the russet potatoes into even-sized chunks. Place them in a medium saucepan, cover with water, and add 1/2 teaspoon of salt. Bring to a boil and cook for 10-12 minutes, or until fork-tender.
Drain the potatoes and return them to the hot saucepan to evaporate any remaining moisture. Mash with a potato masher or fork until smooth. Stir in 1 tablespoon of butter and the remaining 1/2 teaspoon of salt.
Let the mashed potatoes cool slightly, then mix in the all-purpose flour until a soft dough forms.
Divide the potato dough into four equal portions. Flatten each portion into a small patty. Place a piece of cheddar cheese (about 3/4 ounce) in the center of two patties, and then top them with the remaining two patties. Gently seal the edges to encase the cheese completely.
Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat. Add the potato cakes and cook for 3-4 minutes on each side, or until golden brown and the cheese melts inside. Remove from the skillet and keep warm.
In the same skillet, add the remaining 1 tablespoon of oil and crack both eggs into the pan. Sprinkle with black pepper and cook to your desired doneness (sunny side up, over-easy, or over-medium).
Serve each cheddar-stuffed potato cake with a cooked egg on top. Garnish with chopped chives, if desired.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 3341 mg | 145% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 7.5 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 466 mg | 36% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3768 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
