Ingredients:

• 3-4 medium potatoes, peeled and cut into cubes
• 1 egg
• 2 tablespoons of flour
• 2 tablespoons grated cheese (such as parmesan or pecorino)
• Salt and Pepper To Taste
• Fry oil

Method:

1. Boil the potatoes:
   • Place the potato cubes in a pan of salted water and bring it to a boil.
   • Cook the potatoes until soft, about 10 to 15 minutes.
   • Slapping Potatoes:
     • In a large bowl, mash the potatoes with a potato masher or fork until smooth.
   • Add the ingredients:
     • Add the egg, flour and grated cheese to the mashed potatoes.
     • Season with salt and pepper to taste.
     • Mix well until you obtain a homogeneous mixture.
   • Form the meatballs:
     • Take a small amount of dough and shape into round meatballs, using slightly damp hands to prevent the dough from sticking.
   • Fry them:
     • Heat plenty of oil in a deep frying pan or fryer.
     • Fry the hash brown patties in hot oil until golden and crisp, turning them gently to brown them evenly on all sides.
     • Once ready, transfer the meatballs to a plate lined with absorbent paper to remove excess oil.
   • Serve:
     • Serve the hot potato pancake meatballs as a side dish or appetizer, perhaps accompanied by a sauce of your liking or a flavored mayonnaise.
   • Storage:
     • The hash brown patties are best when freshly fried, but if you have leftovers you can refrigerate them in an airtight container and reheat them in the oven before serving.
   • These potato pancake meatballs are crispy on the outside and soft and fluffy on the inside, perfect to enjoy as an appetizer or side dish to accompany your favorite dishes! Enjoy your meal!
   • Drain the potatoes and let them cool slightly.