According to Gloria Estefan, these Cuban stuffed potatoes are like knishes, the only difference is the seasoning. What do you think?
I made these potatoes last week and they were delicious. Best of all is that you can use the leftovers from the picadillo recipe I posted a few days ago. Plus, these potatoes can be frozen for several days and you don’t even need to thaw, simply adjust the cooking time. A good tip would be preparing, freezing, frying and then put them in the oven at a low temperature just to make sure they’re steaming hot inside as well.
- 6 large potatoes (preferably Russet)
- 1 pinch of salt (for the water)
- ½ teaspoon salt (for the puree in case you need it)
- 2 cloves garlic, crushed
- 1 small can of stuffed olives with red pepper (you will need these only if your picadillo doesn’t have any olive left)
- 4 eggs
- 1 cup bread crumbs or cracker crumbs
- ¼ cup flour (or enough to coat the potatoes)
- Vegetable oil, for frying
Prepare the hash and let it cool. Peel potatoes, cut into cubes and place in a medium saucepan. Cover with water and add a pinch of salt. Cook until tender (20 minutes approx.). Transfer to a large bowl, add salt and garlic to taste, mash and let cool completely.
Prepare three deep plates or bowls, one with the beaten eggs, one with flour and one with the breadcrumbs.
With an ice cream spoon, take a big ball of puree and divide it into two equal parts. With your fingers or a teaspoon make a hole in each half. Fill one half to the brim with picadillo. Fill the other half to ¾ of its capacity and put an olive on top. Put together the two halves to form a ball, pinching the joints to ensure they do not open when cooked. Then smooth out any wrinkles with your hands. Repeat with the remaining mashed potatoes and ground beef, placing the potato balls on a tray covered with baking paper.
Coat the potatoes with flour, dip in beaten egg and finally apply another coat of bread crumbs, making sure that they are covered on all sides. I must say that my method for breading is slightly different to that suggested in the book. They say to mix together flour and bread crumbs. But personally I prefer my way: flour, egg, breadcrumbs (reverse alphabetical order)
Place breaded stuffed potatoes on a large plate or tray and leave in the fridge for a few hours before frying (3 or 4 hours).
The amount of oil needed for frying is just the enough to cover half of the potato. Fry 4 to 5 minutes, turning halfway so the ball is cooked and browned on all sides. These potatoes can be fried in an electric fryer too; actually it will help to obtain more evenly browned stuffed potatoes (temperature, 375ºF – 190 ºC. Time, 3 to 4 minutes)
Place over paper towels to absorb any excess oil. ¡Y listo! These are perfect as appetizers accompanied with a sauce.
adapted from: Estefan Kitchen