Peel and cube the potatoes into 2 cm pieces. Place them in a pot, cover with water, add 1/2 tsp salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.

While potatoes cook, in a large bowl, combine the minced meat, egg, chopped onion, minced garlic, 1/2 tsp salt, and 1/2 tsp black pepper. Mix well with your hands until just combined.

Heat vegetable oil in a large skillet or frying pan over medium-high heat. Add the meat mixture, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 8-10 minutes.

Add the drained cooked potatoes to the skillet with the minced meat. If using optional butter, add it now. Gently stir everything together, letting the potatoes get a little crispy and absorb the meat flavors, about 5 minutes.

While the skillet cooks, prepare the cucumber salad. Wash and slice the cucumbers thinly. In a separate bowl, combine the sliced cucumbers with sour cream, and if using, the optional fresh dill and a pinch of paprika. Stir gently.

Taste the potato and meat mixture and adjust seasoning if needed. Serve the hearty minced meat and potato skillet hot, with a generous side of the creamy cucumber salad.