Steps
1. Combine the potaoes, butter, eggs, and salt and let the mixture stand in the refrigerator for 1 hour.
2. Slightly oil your hands and shape the cool mixture into 2-inch balls, stuffing the middle with 1/2 tbsp grated cheese.
3. Roll the balls in the bread crumbs.
4. Fry in 1/2-inch of medium-hot vegetable oil until golden brown. Drain on paper towels.
5. Serve hot.

Comments
It makes a dozen. Variations: with beef hash; substitute 1 cup Cheddar cheese for 1 cup beef hash. With parsley and lemon: sprinkle with fresh chopped parsley and serve with lemon.

Source
Dominican Cookbook