Remove excess fat, leaving just enough to sauté the onion and garlic together.

MASHED POTATO INSTRUCTIONS
Place the potatoes in a pot, cover with water and add sea salt. Cook until a fork easily pierces them.

Drain the water, add butter, salt, and pepper to taste, and mash the potatoes. Let cool.

Once the potatoes are cool, add the beaten eggs. Mix well and adjust salt and pepper to taste.

ASSEMBLING THE STUFFED POTATOES
Place a handful of the potato mixture in the palm of your hand. Flatten it so it covers your palm, almost reaching your fingertips and wrist.

Place the meat filling, 1 olive, and a piece of egg in the center.
Use your fingertips to fold the edges inward. Use your thumb to press the filling in, and your other hand to help close the sides. Shape into a potato, sealing well.

BREADING THE STUFFED POTATOES
Dip the stuffed potatoes in beaten egg, then coat with breadcrumbs. Fry at 350°F (about 178°C) until golden brown.

SERVING
I served the stuffed potatoes with a salad of tomatoes, corn, onion, cilantro, and green onions.
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