Potato Pancakes with Savory Beef and Cheese
A comforting dish that combines crispy potato pancakes with seasoned beef and melted cheese for a hearty, satisfying meal. Perfect for breakfast, lunch, or dinner.
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.
Notes
Store assembled but unbaked pancake sandwiches in an airtight container for up to 2 days. Freeze for up to 3 months. Reheat in an oven at 350°F (175°C) for 10-15 minutes or bake frozen at 375°F (190°C) for 20-25 minutes.