BBQ Chicken Stuffed Potato Cakes -a delicious twist on PA Dutch potato cakes. Tender BBQ chicken stuffed inside a potato and brie patty then coated in crushed corn flakes and deep fried. Serve with brown butter sauce. A great way to use leftover chicken and/or mashed potatoes.

Have you ever breaded chicken with corn flakes? That crunchy coating, crisp and slightly salty, makes delicious fried chicken.

How about on potato cakes? Sounds good, right?

These potato cakes get creaminess from a bit of brie. Potatoes and cheese are a win, win combo.

Yes, there is a surprise inside. I stuffed tender chunks of barbecue chicken in the patty middle. Surprise!!

Dredge those creamy patties in flour, egg and crushed corn flakes. Pan fry in 1/2-inch vegetable oil until golden brown on each side.

I topped these with caramelized onions in a brown butter sauce. You can use gravy or barbecue sauce too.

BBQ Chicken Stuffed Potato Cakes


BBQ Chicken Stuffed Potato Cakes

Prep Time:

Cook Time:

Total Time:

Yield: 8 servings

Serving Size: 1 each


  • 2 large russet potatoes, baked I use Idaho® potatoes
  • 8 ounces Boneless Skinless Breasts, cooked and shredded
  • 2 ounces Brie cheese
  • 1/4 cup Barbecue Sauce
  • 2 eggs, beaten
  • 2 cups crushed corn flakes cereal
  • 1/2 teaspoon salt
  • 1/2 cup plus 1 tablespoon butter
  • 1/4 cup onion, thinly sliced
  • 1 tablespoon chopped basil
  • 1 cup vegetable oil
  • Salt and pepper to taste


  • Mix together chicken and barbecue sauce. Set aside.
  • Remove baked potato from the skins. Mix potato, brie and 1 tablespoon butter together. Form into 8 balls.
  • Flatten balls into patties. Place 1 teaspoon barbecue chicken in the center. Close potato mixture around chicken.
  • Add the 1/2 teaspoon salt to corn flakes. Dip patties into beaten egg then corn flakes. Repeat to coat again.
  • Heat vegetable oil deep fryer or deep skillet to 300 degrees. Carefully place patties in hot oil. Turn once to evenly fry. Remove and drain on a paper towel. Keep warm.
  • Prepare brown butter sauce. Heat 1 cup butter over medium heat until foamy and begins to brown. Strain browned butter to remove any sediment.
  • In a 1-quart saucepan, add strained brown butter and onions. Cook onions until soft. Add basil. Drizzle over potato cakes.

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Food for thought…Have you ever mixed anything with leftover mashed potatoes to make a meal? I know corn, diced peppers and onions are good.  I’d love to hear your thoughts in a comment below!

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