Potato Pancakes with Savory Beef & Cheese
A comforting dish featuring crispy potato pancakes filled with savory beef and melted cheese, perfect for any meal.
Servings: 4 servings
Calories: 325kcal
Ingredients
For the Potato Pancakes
- 4 large potatoes, grated These form the crispy base, bursting with earthy flavor.
- 1 small onion, grated Adds sweetness and depth.
- 2 pieces eggs To bind it all together.
- 1/4 cup all-purpose flour For texture and stability.
- 1/2 tsp salt Brings out the flavors.
- 1/2 tsp black pepper A pinch of spice.
- 1/2 tsp garlic powder For that extra kick!
- 3 tbsp vegetable oil (for frying) To achieve that crispy, golden-brown exterior.
For the Beef Filling
- 1/2 lb ground beef The savory star of this recipe.
- 1/2 tsp paprika Adds warmth and color.
- 1 tbsp finely chopped parsley Freshness and color.
- 1/4 cup shredded cheese To mix in with the beef for a cheesy surprise.
Instructions
Preparation
- Grate the potatoes and onion into a bowl. Squeeze out any excess moisture using a clean kitchen towel.
- Combine the grated potatoes and onion with eggs, flour, salt, pepper, and garlic powder in the same bowl. Mix until it forms a thick batter.
Cooking the Beef Filling
- In a skillet over medium heat, cook the ground beef, seasoning it with salt, pepper, paprika, and garlic powder until browned and fully cooked.
- Stir in the finely chopped parsley and let it cool slightly before mixing in the shredded cheese.
Assembling the Pancakes
- Take a small amount of the potato mixture and flatten it into a thin, round patty.
- Spoon some of the savory beef filling in the center of the patty, then cover it with another layer of potato mixture and seal the edges.
Frying
- Heat vegetable oil in a skillet over medium heat.
- Fry each pancake for about 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
Serving
- Garnish the pancakes with fresh parsley and serve warm with sour cream or your favorite dipping sauce.
Notes
You can use a box grater or food processor for quicker shredding. Make the potato mixture and beef filling a day ahead and refrigerate.