Cuban Papas Rellenas (Fried Stuffed Potatoes)
Cuban papas rellenas are little orbs of perfection - deep fried, breaded mashed potato balls stuffed with a ground beef picadillo hash. A guaranteed hit at every party!
Ingredients
For Cuban Picadillo:
- 2 tbsp olive oil
- 1/2 large yellow onion, diced (about 3/4 cup)
- 1/2 green bell pepper, diced (about 3/4 cup)
- 3 garlic cloves, minced
- 1 8-oz can no-salt-added tomato sauce
- 1 tsp adobo con pimenta
- 1/2 tsp ground oregano
- 1 tsp cumin
- 1.5 lb 85% lean grass-fed ground beef
- 1/2 tsp paprika
- 1 5.75 oz jar pimiento stuffed manzanilla olives + 1/4 cup brine (use about 3/4 of the olives)
- bay leaf
- salt + pepper to taste
For Papas Rellenas:
- 6 lbs Yukon Gold potatoes
- 1 tbsp kosher salt
- 3/4 cup + 2 tbsp whole milk
- 4 large eggs
- 1/4 cup water
- 1 cup bread crumbs
- 1/2 cup all-purpose flour
- canola or other neutrally-flavored frying oil
Instructions
Cook Cuban Picadillo:
- Add olive oil to a large, heavy-bottomed pot and turn heat to medium.
- Add diced onions and cook for about 1.5 minutes, until just starting to turn translucent.
- Add diced bell pepper and minced garlic. Cook for another 2-3 minutes, stirring occasionally. You aren't aiming to completely soften the vegetables - you want them to still retain their crunchy texture.
- Add tomato sauce and stir to combine. Turn heat down to medium low. Add adobo con pimento, oregano and cumin. Cook for about 10 minutes, until the sauce turns a deep red. Stir occasionally to keep from burning.
- Return the heat to medium. Add ground beef and paprika and stir to combine. Cook until the beef is browned, about 5-7 minutes.
- Roughly chop olives. Add olives and 1/4 cup of their brine to the pot. Add vino seco and a bay leaf. Reduce heat to low. Cook for another 10-15 minutes, stirring occasionally.
- Turn off heat and let picadillo cool completely. Feel free to make this part of the recipe the night before you plan to roll Papas Rellenas.
Roll and Fry Papas Rellenas:
- Fill a large pot with water and turn heat to high. Peel the potatoes. If they are large, cut them in half.
- When the water begins to boil, add peeled potatoes. Boil until fork-tender, about 20 minutes.
- Drain the water from potatoes and let cool completely. Add salt and milk and mash with a potato masher BY HAND - don't use an electric mixer! Mash potatoes until no lumps remain.
- Flatten about 1/4 of potato mixture into the palm of one hand. (You can reference the guide below during the next few steps!)
- Spoon about 1 tbsp of picadillo into the center of the potato. Use your free hand to squeeze the picadillo a little to help condense it.
- Begin rolling the potato mixture up evenly on all sides to begin shaping a ball.
- Connect the sides together and smooth the seal to form a uniform ball. It should be somewhere between a golf ball and a tennis ball in size. Set aside on a baking tray lined with wax paper. Repeat with the remaining picadillo and potatoes.
- In a medium bowl, mix eggs and water together vigorously - until frothy - for about 30 seconds. Set aside.
- In another bowl, stir together the bread crumbs and all-purpose flour. Place this bowl next to the bowl containing the egg mixture.
- Dip each potato ball first into the eggs, then into the breadcrumbs, making sure to evenly coat. Place back on wax paper lined baking tray. Repeat with remaining balls.
- Refrigerate for 2-3 hours or up to overnight. If you are planning to freeze your papas rellenas, continue to the next instructions. If planning to serve, continue to "Fry Papas Rellenas" section.
If Planning to Freeze:
- After refrigerating, place baking tray with papas rellenas into the freezer, making sure none of them are touching. You may have to do this in batches. Occasionally lift each potato to make sure they aren't sticking to the wax paper.
- Freeze until solid. Transfer them to a freezer-safe bag and store for up to 4 months. You can fry them while still frozen - no need to defrost. You may have to add a minute or so to the cooking time.
Fry Papas Rellenas:
- Fill a dutch oven or other heavy-bottomed pot with enough frying oil to submerge the balls about halfway - an inch or so. Turn heat to medium-high. Wait until oil is hot enough to shimmer (about 350 degrees).
- Fry batches of 3-4 papas rellenas at a time, turning occasionally to ensure even browning. Fry for 3-5 minutes or until rich golden brown. Remove from oil and drain on a paper towel. Repeat this process with the rest of the potatoes. Serve!
Notes
