Potato pancakes are a beloved comfort food across many cultures, but this recipe takes them to the next level by adding savory beef and melted cheese. The combination creates a hearty, satisfying meal that works for breakfast, lunch, or dinner. The crispy exterior of the potato pancakes pairs perfectly with the rich, seasoned beef and gooey cheese for an irresistible dish your family will request again and again.
Why You’ll Love This Recipe
These potato pancakes with beef and cheese bring together the best of comfort food in one delicious package. The golden, crispy potato exterior gives way to a savory, cheesy center that’s packed with flavor. They’re surprisingly versatile – perfect for breakfast with eggs, as a lunch with a side salad, or as a hearty dinner option. Plus, they’re easy to make ahead and reheat, making them ideal for busy weeknights or meal prep.
Ingredients
For the Potato Pancakes:
- 4 large russet potatoes, peeled
- 1 medium onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Beef Filling:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
For Assembly:
- 2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Sour cream (optional, for serving)
Directions
For the Beef Filling:
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks.
- Add the chopped onion and garlic to the beef. Cook for another 3-4 minutes until the onion is translucent.
- Stir in the paprika, oregano, salt, pepper, and Worcestershire sauce. Cook for an additional 2 minutes to blend the flavors.
- Remove from heat and set aside.
For the Potato Pancakes:
- Grate the peeled potatoes and onion using a box grater or food processor.
- Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
- Transfer the squeezed potato-onion mixture to a large bowl. Add the eggs, flour, salt, and pepper. Mix well to combine.
- Heat 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering.
- For each pancake, place about 1/4 cup of the potato mixture into the hot oil and flatten with a spatula to form a pancake about 3-4 inches in diameter.
- Cook until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
For Assembly:
- Preheat your oven to 375°F (190°C).
- Arrange half of the potato pancakes on a baking sheet.
- Top each pancake with a portion of the beef filling and sprinkle with cheese.
- Cover with the remaining potato pancakes to create a sandwich.
- Bake for 5-7 minutes, until the cheese is melted and everything is heated through.
- Garnish with chopped parsley and serve with a dollop of sour cream if desired.
Servings and Timing
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 4-6 (makes approximately 8-10 stuffed pancakes)
Variations
- Vegetarian Option: Replace the beef with sautéed mushrooms, bell peppers, and spinach for a delicious meat-free alternative.
- Breakfast Twist: Add some scrambled eggs to the filling and use breakfast sausage instead of ground beef.
- Spicy Version: Add diced jalapeños to the beef mixture and use pepper jack cheese for a kick of heat.
- Mediterranean Style: Season the beef with cumin and oregano, then top with feta cheese and a dollop of tzatziki instead of sour cream.
- Sweet Potato Option: Replace half of the russet potatoes with sweet potatoes for added color and nutrition.
Storage and Reheating
- Refrigeration: Store assembled but unbaked pancake sandwiches in an airtight container for up to 2 days.
- Freezing: These potato pancakes freeze well. Place cooled, assembled pancakes on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.
- Reheating: For refrigerated pancakes, reheat in a 350°F (175°C) oven for 10-15 minutes. For frozen pancakes, bake at 375°F (190°C) for 20-25 minutes until heated through and crispy.
FAQs
Q: Can I make the potato pancakes ahead of time? A: Yes! You can make the pancakes and filling a day ahead, then assemble and bake them when ready to serve.
Q: How do I know when the oil is hot enough for frying? A: Test by dropping a small piece of potato mixture into the oil. If it sizzles immediately, the oil is ready.
Q: Why are my potato pancakes falling apart? A: Make sure you’ve squeezed out as much liquid as possible from the grated potatoes, and that your oil is hot enough before adding the pancake mixture.
Q: Can I use pre-shredded potatoes to save time? A: Yes, but fresh is best. If using pre-shredded, rinse them with cold water, then squeeze dry to remove excess starch.
Q: What sides go well with this dish? A: A simple green salad, steamed vegetables, or a light soup makes this a complete meal.
Conclusion
These Potato Pancakes with Savory Beef and Cheese combine the comfort of traditional potato pancakes with a hearty, flavorful filling that transforms them into a complete meal. The contrast between the crispy exterior and the savory, cheesy interior creates a delightful eating experience that will please the whole family. Whether you’re serving them for a weekend brunch or a cozy dinner, this recipe is sure to become a new favorite in your meal rotation. Enjoy the harmonious blend of textures and flavors in every bite!
More Delicious Inspirations
- Complement your potato pancakes with the creamy goodness of Cheesy Mashed Potato Puffs for a delightful texture contrast.
- If you’re looking for another indulgent beef dish, try the Huge Beef Cheeseburger Burrito, a satisfying alternative packed with flavor.
- Pair your savory pancakes with a warm bowl of Ground Beef and Gravy Over Mashed Potatoes for a comforting meal.
- Take your potato-based recipes further with Loaded Smashed Potatoes, a crispy and cheesy side that complements any dish.
- For a hearty one-pot meal with similar flavors, check out Garlic Butter Beef Pasta with a Cheesy Finish, a dish that delivers rich and savory satisfaction.
Potato Pancakes with Savory Beef and Cheese
Equipment
- Box Grater or Food Processor
- Mixing Bowls
- Large Skillet
- Baking Sheet
- Oven
- Paper Towels
Ingredients
Potato Pancakes
- 4 large russet potatoes peeled
- 1 medium onion
- 2 large eggs
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- vegetable oil for frying
Beef Filling
- 1 pound ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tsp paprika
- 1/2 tsp dried oregano
- salt and pepper to taste
- 1 tbsp Worcestershire sauce
Assembly
- 2 cups shredded cheese cheddar, mozzarella, or a blend
- 2 tbsp fresh parsley chopped (for garnish)
- sour cream optional, for serving
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks.
- Add the chopped onion and garlic to the beef. Cook for another 3-4 minutes until the onion is translucent.
- Stir in the paprika, oregano, salt, pepper, and Worcestershire sauce. Cook for an additional 2 minutes to blend the flavors. Remove from heat and set aside.
- Grate the peeled potatoes and onion using a box grater or food processor.
- Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
- Transfer the squeezed potato-onion mixture to a large bowl. Add the eggs, flour, salt, and pepper. Mix well to combine.
- Heat 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering.
- For each pancake, place about 1/4 cup of the potato mixture into the hot oil and flatten with a spatula to form a pancake about 3-4 inches in diameter.
- Cook until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Preheat your oven to 375°F (190°C).
- Arrange half of the potato pancakes on a baking sheet. Top each pancake with a portion of the beef filling and sprinkle with cheese.
- Cover with the remaining potato pancakes to create a sandwich.
- Bake for 5-7 minutes, until the cheese is melted and everything is heated through.
- Garnish with chopped parsley and serve with a dollop of sour cream if desired.