These cheesy potato patties come together in 10 minutes and my family goes absolutely crazy for them
I make these on weeknights when I need something filling and fast and I just cannot deal with anything complicated. The dough is mostly mashed potato, which makes them incredibly soft inside with this golden crispy outside that you just can’t get from regular dough. No shaping, no pinching, no fussing. You literally just cut them with a knife and toss them in the pan.
For the potato dough:
- 2.5 lbs potatoes, peeled and boiled
- 2 eggs
- 1 tsp salt
- black pepper to taste
- 1 tsp baking powder
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch (this is the secret, it keeps them from falling apart)
- 2¾ cups all-purpose flour
- a big handful of fresh herbs, dill, parsley, and green onion, all chopped up
For the filling:
- 6 oz shredded mozzarella
- 6 oz ham or deli turkey, thinly sliced
Boil and mash the potatoes until completely smooth, no lumps at all. Let them cool down to just warm before you add anything else or the eggs will scramble. Once they’re warm, mix in the herbs, eggs, salt, pepper, oil, baking powder, and cornstarch. Stir it all together, then add the flour gradually until you have a soft dough that feels a little like Play-Doh. Pliable and smooth but not sticky.
Divide the dough into 4 portions. Roll one portion out into a circle about a quarter inch thick. Lay pieces of ham and mozzarella all over one half, like you’re setting up pizza toppings. Roll out the second portion and lay it right on top. Press down gently with your hands to get the air out, then just take a knife or bench scraper and cut the whole thing into triangles. The edges seal themselves as you cook them, no pinching needed.
Heat a little oil in a skillet over medium heat and cook the triangles for 3 to 4 minutes per side until they’re a deep golden brown. At the very end, cover the pan with a lid for about a minute and a half. That little steam burst puffs them up slightly and melts the cheese inside completely.
Serve them hot with sour cream mixed with a little garlic and fresh dill. The cheese pulls when you bite in and honestly it is so good. These disappear so fast in my house I always wish I had made a double batch.