These crispy potato pancakes are stuffed with a savory mixture of seasoned ground beef and melted cheese, making them an irresistible dish perfect for brunch, dinner, or even appetizers. The combination of golden, crunchy potatoes and rich, cheesy beef filling is sure to satisfy your cravings!
Ingredients
For the potato pancakes:
- 4 medium russet potatoes, peeled and grated
- 1 small onion, finely grated
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour (or gluten-free alternative)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Vegetable oil, for frying
For the beef filling:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a blend works well)
For serving (optional):
- Sour cream
- Chopped fresh parsley or chives
- Hot sauce
Instructions
- Prepare the Beef Filling:
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
- Season the beef with paprika, cumin, cayenne (if using), salt, and black pepper. Mix well and remove from heat. Let cool slightly, then stir in half of the shredded cheese. Set aside.
- Make the Potato Mixture:
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible—this step is crucial for achieving crispy pancakes.
- Transfer the drained potatoes and onion to a large bowl. Add the eggs, flour, salt, black pepper, and garlic powder. Mix until everything is evenly combined.
- Assemble the Pancakes:
- Heat a thin layer of vegetable oil in a large skillet over medium heat.
- Scoop about 1/4 cup of the potato mixture into your hand and flatten it slightly. Place a spoonful of the beef mixture in the center and top with a pinch of shredded cheese.
- Carefully fold the edges of the potato mixture over the filling to form a patty, sealing the edges tightly. Repeat with the remaining ingredients.
- Fry the Pancakes:
- Gently place the patties seam-side down into the hot oil. Flatten slightly with a spatula to ensure even cooking.
- Fry for 4-5 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
- Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the potato pancakes warm, garnished with sour cream, chopped parsley or chives, and a drizzle of hot sauce if desired.
Tips and Variations
- Vegetarian Option: Replace the beef filling with sautéed mushrooms, spinach, or caramelized onions mixed with cheese.
- Cheese Choices: Experiment with different cheeses like pepper jack for spice or feta for tanginess.
- Baking Alternative: For a lighter version, bake the pancakes on a parchment-lined sheet at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Make Ahead: Prepare the potato mixture and beef filling ahead of time and refrigerate until ready to assemble and cook.
Yield
Makes about 12-15 pancakes, depending on size.
Enjoy these hearty and flavorful potato pancakes packed with savory beef and gooey melted cheese. They’re sure to become a favorite comfort food dish that everyone will rave about!
