Description
Delicious potato pancakes topped with savory beef and melted cheese, perfect for a hearty meal.
Ingredients
Scale
- 4 medium-sized russet potatoes (peeled and grated)
- 1 small onion (finely chopped or grated)
- 2 large eggs (lightly beaten)
- ¼ cup all-purpose flour (or breadcrumbs for gluten-free option)
- Salt and pepper to taste
- Vegetable oil for frying
- 1 lb ground beef (or substitute with turkey, chicken, or plant-based protein)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp chili powder (optional for heat)
- 1 tbsp tomato paste
- ¼ cup beef broth
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- Fresh parsley or chives for garnish
Instructions
- Prepare the Potato Pancakes: Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture—this step ensures crispy pancakes.
- In a mixing bowl, combine the grated potatoes, chopped onion, eggs, flour, salt, and pepper. Mix until fully incorporated.
- Heat vegetable oil in a skillet over medium heat. Drop spoonfuls of the potato mixture into the pan, flattening each one slightly with the back of a spatula. Fry for 3-4 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Cook the Savory Beef Filling: In a separate skillet, cook the ground beef over medium heat until browned. Add diced onions and minced garlic; sauté until softened.
- Stir in paprika, cumin, chili powder, salt, and pepper. Add tomato paste and beef broth, stirring to combine. Simmer for 5-7 minutes until the mixture thickens slightly.
- Assemble and Serve: Preheat your oven to 350°F (175°C). Arrange the cooked potato pancakes on a baking sheet. Spoon the beef mixture evenly onto each pancake and top with shredded cheese.
- Bake for 8-10 minutes or until the cheese is melted and bubbly. Garnish with fresh parsley or chives before serving.
Notes
- Squeeze Out Excess Moisture: Wet potatoes can lead to soggy pancakes. Use a clean kitchen towel or cheesecloth to wring out as much water as possible from the grated potatoes.
- Don’t Overcrowd the Pan: Fry the pancakes in batches to ensure they crisp up evenly without steaming.
- Experiment with Spices: Feel free to customize the seasoning of the beef filling. Smoked paprika, oregano, or curry powder can add unique twists.
- Use Quality Cheese: Opt for freshly shredded cheese instead of pre-shredded varieties for better melting and flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 160mg