Pan-Fried Stuffed Potatoes (Cuban Papas Rellenas)
Description
Papas rellenas, or Cuban pan-fried, picadillo-stuffed potatoes, make a delicious side to any main dish.
Ingredients
•
1 pound ground beef
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1 large onion, chopped
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3 cloves garlic, minced
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1 (6 ounce) can tomato sauce
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1/4 cup dry white wine
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1/2 cup chopped pimento-stuffed olives
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salt and ground black pepper to taste
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2 pounds potatoes, peeled and quartered
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4 large eggs
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1 cup dry bread crumbs
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1 cup vegetable oil, or as needed
Directions
1
Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
2
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.
3
Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
4
Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
5
Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
6
Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
7
Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.