Description
These potato pancakes with savory beef and cheese are a hearty comfort dish featuring crispy potato pancakes topped with seasoned ground beef and melted cheese. Perfect as a main course, snack, or fun appetizer.
Ingredients
- 4 medium potatoes, grated and squeezed dry
- 1 small onion, grated
- 2 eggs
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil (for frying)
- 1 lb ground beef
- 2 cloves garlic, minced
- 1 tsp paprika or chili powder (optional)
- 1 cup shredded cheddar, mozzarella, or cheese blend
- 2 tbsp fresh parsley or green onions, chopped (for garnish)
Instructions
- Grate potatoes and onion, squeezing out excess liquid with a clean towel.
- In a bowl, mix potatoes, onion, eggs, flour, salt, and pepper into a batter.
- Heat oil in a skillet over medium-high heat. Fry spoonfuls of batter into pancakes, flattening slightly, until golden and crispy on both sides. Drain on paper towels.
- In another skillet, cook ground beef with garlic and paprika (if using) until browned and cooked through.
- Place potato pancakes on a baking sheet. Top each with beef and shredded cheese.
- Broil for 2–3 minutes until cheese is melted and bubbly.
- Garnish with parsley or green onions before serving.
Notes
- Add sautéed mushrooms or bell peppers to the beef for extra flavor.
- Use pepper jack cheese or red pepper flakes for a spicier version.
- Swap beef for pulled chicken or top with sour cream instead of cheese.
- For crispier pancakes, squeeze out as much moisture from potatoes as possible.
- Reheat leftovers in oven at 375°F to regain crispiness.
Nutrition
- Serving Size: 2–3 pancakes with topping
- Calories: 480
- Sugar: 3g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 145mg
