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Papas Rellenas (Fried Stuffed Potatoes) Recipe

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This recipe for Papas Rellenas (Fried Stuffed Potatoes), by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alan Thordsen
Added: Saturday, May 6, 2006


6 large potatoes, peeled and boiled
1/2 tsp salt
4 eggs
dry breadcrumbs
vegetable oil

Picadillo: (Seasoned Ground Beef)
1/2 cup chopped onions
2 to 3 cups chopped green bell peppers
3 cloves garlic, minced
1 pound ground beef
1 tsp salt
2 tsp cumin
1 tsp pepper
4 tsp tomato paste
1 Tblsp vinegar
vegetable oil

To make potatoes:
Boil potatoes until fully cooked. Drain and mash with salt. Do not add butter, oil, or liquid! Let cool.
To make the meat mixture:
Saute the onion and bell peppers until tender. Add the garlic, beef, salt, cumin, pepper, tomato paste, and vinegar. Cook until meat is fully cooked. Drain off any fat and let cool.
To make the rellenas:
Grab a handful of mashed potatoes, split the handful in half and make each one into a bowl pressing with your fingers. Stuff each half with ground beef mixture. Bring the 2 halves together and smooth to make a round ball, the size of an over stuffed golf ball. Dip ball into beaten egg and flour until lightly covered. Dip ball again into the eggs, then roll in breadcrumbs to coat thoroughly.
Refrigerate for 2 to 4 hours or freeze for later use.
Use frying pan with enough oil to cover half of the ball at a time. Heat oil to frying temp of 375 and drop potato ball into oil. Cook 2 minutes or until golden brown on one side, then turn over and cook the same on the other side. Do not overcook!
If you have a deep fryer, it is best to cook them frozen.

Personal Notes:
Personal Notes:
Alan's has memories of his grandma making these every saturday for all of the kids.




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