Potato Pancakes with Savory Beef and Cheese
These crispy, golden potato pancakes are filled with seasoned beef and gooey melted cheese, creating a deliciously satisfying meal. Whether served as a main course or a hearty appetizer, they are sure to impress with their texture and flavor.
Equipment
- Mixing Bowls
- Grater
- Frying Pan
- Spatula
- Paper Towels
Ingredients
Potato Pancakes
- 4 large potatoes peeled and grated
- 1 small onion finely grated
- 2 eggs
- 3 tbsp all-purpose flour
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp paprika optional
- vegetable oil for frying
Beef and Cheese Filling
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 0.5 lb ground beef
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.5 cup shredded cheddar cheese or mozzarella
Instructions
- Grate the potatoes and onion, then squeeze out excess moisture using a clean kitchen towel.
- In a mixing bowl, combine grated potatoes and onion with eggs, flour, salt, pepper, garlic powder, and paprika. Stir until well combined.
- Heat olive oil in a pan over medium heat. Add chopped onion and garlic, sauté until softened.
- Add ground beef, breaking it apart with a spatula, and cook until browned. Season with salt, pepper, smoked paprika, and oregano. Remove from heat and mix in shredded cheese.
- Heat vegetable oil in a frying pan over medium heat.
- Scoop about 2 tablespoons of the potato mixture into the pan, flattening it into a round shape.
- Cook for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.
- Place one potato pancake on a plate, add a spoonful of the beef and cheese mixture, and top with another pancake.
- Serve warm with sour cream or a dipping sauce of choice.
Notes
For a spicier version, add a pinch of red pepper flakes or diced jalapeños to the beef filling. To make it vegetarian, replace beef with sautéed mushrooms or black beans.