Description
These Potato Pancakes with Savory Beef and Cheese combine crispy, golden potato pancakes with a flavorful seasoned ground beef topping and melted cheddar cheese. Perfect for a satisfying meal, this recipe offers a delicious balance of textures and savory flavors, garnished with fresh herbs for a fresh finish.
Ingredients
Scale
Potato Pancakes
- 4 medium potatoes, peeled and grated
- 1 small onion, finely chopped
- 1 large egg
- 1/4 cup flour (or gluten-free flour for a gluten-free option)
- 1/2 teaspoon baking powder
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil (for frying)
Savory Beef Topping
- 1 lb ground beef
- 1 small onion, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheddar cheese (or cheese of your choice)
- Fresh parsley or chives, for garnish (optional)
Instructions
- Prepare the potato pancakes: Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This helps the pancakes become crispy when cooked.
- Mix the potato pancake batter: In a large mixing bowl, combine the grated potatoes, finely chopped onion, egg, flour, baking powder, garlic powder, salt, and pepper. Stir until well combined.
- Heat oil for frying: Heat the olive oil in a large skillet over medium heat, preparing it for frying the pancakes.
- Form and fry pancakes: Scoop about 2 tablespoons of the potato mixture into the pan, flattening it into a pancake shape with the back of a spoon.
- Cook pancakes: Fry the pancakes for about 3-4 minutes per side until golden brown and crispy. Remove them from the skillet and place on a paper towel-lined plate to absorb excess oil.
- Cook the beef topping: In the same skillet, add the ground beef and chopped onion. Cook over medium heat while breaking the beef apart with a spoon until browned and cooked through, about 6-8 minutes.
- Season the beef: Drain any excess fat from the beef, then add oregano, paprika, garlic powder, salt, and pepper. Stir well to combine the flavors.
- Assemble the dish: Place the cooked potato pancakes on serving plates.
- Add beef topping: Spoon a portion of the savory beef mixture onto each potato pancake.
- Add cheese: Sprinkle shredded cheddar cheese over the beef. Allow the cheese to melt by covering the skillet for a minute or microwaving the assembled plates for a few seconds.
- Garnish and serve: Garnish with fresh parsley or chives if desired, then serve immediately.
Notes
- Make sure to squeeze out as much moisture as possible from the grated potatoes to ensure crispy pancakes.
- For a gluten-free version, use gluten-free flour instead of regular flour.
- You can substitute cheddar cheese with any melting cheese of your choice.
- If preferred, cook the beef topping ahead of time and reheat before serving.
- Use fresh herbs like parsley or chives for an added layer of freshness and color.
