Fried Stuffed Potatoes
This is a very popular Cuban appetizer, and great for lunch or dinner.
Serving Size: 6
4 large potatoes (peeled)
1 lb seasoned ground beef
2 tbsp milk
1 tspn salt
dry bread crumbs
First boil the potatoes until they are fully cooked. You should be able to stick a fork in them. Take the potatoes out and place on a dish. Mash the potatoes, adding the salt milk. Stir well. For the seasoned ground beef, use seasoned ground beef (picadillo) recipe from the recipe section.
After the picadillo is prepared, grab a handful of mashed potatoes and indent a hole in it to make a bowl shape. Grab another handful and repeat. Now place a few tbsp of the picadillo in the hole and bring the two halves together and make into a round ball. Whip the eggs into a bowl, and prepare the dry bread crumbs by spreading them on a plate. Dip the potato ball into the egg mixture, using a fork to roll the potato ball so that it is fully covered in egg. Then place the potato ball on the plate with the bread crumbs, and spread it around until it is fully covered. Repeat this until you have used up all the potato or picadillo. Refrigerate for 4 hours.
In a frying pan, heat the oil over medium-high heat. Fry the potato balls until they are golden brown. Make sure they are cooked all around, but do not burn them! Place on a plate with paper towel to soak the excess oil. Enjoy!