Potato Pancakes with Savory Beef and Cheese Recipe
If you’re ready for a dish that brings pure comfort and a little wow-factor to your table, Potato Pancakes with Savory Beef and Cheese is the recipe you need in your life. Imagine golden, crisp-edged potato pancakes stacked high and crowned with juicy, seasoned beef and melty cheddar—this is the kind of meal that disappears as soon as you serve it. The combo of creamy potatoes, robust beef, and a sprinkle of cheese is simply irresistible, making every bite the perfect balance of texture and flavor. Whether you’re cooking for a family dinner or want to impress friends with something hearty and satisfying, this is one recipe that will have everyone asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
You only need a handful of simple pantry staples for Potato Pancakes with Savory Beef and Cheese, but each one genuinely matters. The beauty of this recipe is how every ingredient plays an important role: from the crispy potatoes to the perfectly seasoned beef, you’ll taste the difference in every bite.
- Russet potatoes (2 pounds, peeled and grated): These are the secret to perfect crispy pancakes thanks to their high starch content.
- Small onion (1, grated): Adds a subtle sweetness and depth that pairs beautifully with potatoes.
- Large eggs (2): The binder that keeps your pancake mixture together for that deliciously fluffy interior.
- All-purpose flour (1/4 cup): Helps hold everything in place and gives the pancakes their signature texture.
- Salt (1 teaspoon): Essential for bringing out the flavors in both the pancakes and the beef.
- Black pepper (1/2 teaspoon): Adds a gentle kick without overpowering the other ingredients.
- Vegetable oil (for frying): Choose a neutral, high-heat oil for the crispiest results.
- Ground beef (1 pound): The hearty, savory star that tops every pancake.
- Olive oil (1 tablespoon): Infuses the beef mixture with extra richness and flavor.
- Garlic (2 cloves, minced): A touch of aromatic magic that lifts the entire dish.
- Paprika (1/2 teaspoon): Adds color and a subtle, smoky warmth to the beef.
- Dried oregano (1/2 teaspoon): For a hint of herby brightness.
- Salt and pepper (to taste): Season the beef to perfection—don’t be shy!
- Shredded cheddar cheese (1 cup): Melts over the warm beef for a creamy, savory finish.
- Sour cream (1/4 cup, optional): Adds a cool, tangy contrast if you like a classic touch.
- Chopped fresh parsley (optional): A sprinkle of green for freshness and a pop of color.
How to Make Potato Pancakes with Savory Beef and Cheese
Step 1: Prep the Potato Mixture
Start by placing the grated potatoes and onion into a clean kitchen towel and squeeze out as much moisture as you can. This step is absolutely crucial for achieving those irresistibly crispy pancake edges—don’t skip it! The drier your mixture, the better your pancakes will hold together and brown up beautifully.
Step 2: Mix and Form the Pancake Batter
In a large mixing bowl, combine your wrung-out potatoes and onion with the eggs, all-purpose flour, salt, and black pepper. Stir everything together until you have a cohesive, slightly thick batter. You want the mixture to feel sticky but not watery; this is what’s going to give you those lovely, golden pancakes.
Step 3: Fry the Potato Pancakes
Heat about a quarter inch of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, drop about 1/4 cup of batter per pancake into the skillet and gently flatten with a spatula. Fry each pancake for 3 to 4 minutes per side, flipping only once, until they’re deep golden and crisp. Transfer the pancakes to a paper-towel lined plate to drain and keep warm while you make the topping.
Step 4: Cook the Savory Beef Mixture
In a separate skillet, heat the olive oil over medium heat, then add the minced garlic and cook for about 30 seconds until fragrant. Add the ground beef, breaking it up as it browns. Sprinkle in the paprika, dried oregano, and season with salt and pepper to taste. Cook the beef thoroughly for 8 to 10 minutes until it’s cooked through and nicely browned. This filling is so flavorful, it could easily steal the show!
Step 5: Assemble and Serve Potato Pancakes with Savory Beef and Cheese
To serve, place a warm potato pancake on each plate, spoon on a generous portion of the savory beef, and immediately sprinkle with shredded cheddar cheese so it melts over the hot topping. Finish with a dollop of sour cream and a sprinkle of fresh parsley if you’re feeling fancy. Serve right away for maximum crispiness and melty-cheese goodness!
How to Serve Potato Pancakes with Savory Beef and Cheese
Garnishes
A simple sprinkle of freshly chopped parsley adds a burst of color and freshness. If you love a little tang, a dollop of sour cream or even a spoonful of Greek yogurt is the perfect companion to the rich, cheesy beef topping. You can even try a light dusting of smoked paprika or a drizzle of hot sauce for a playful twist!
Side Dishes
Potato Pancakes with Savory Beef and Cheese are wonderfully filling, but they pair beautifully with crisp green salads, roasted vegetables, or a quick cucumber and tomato salad tossed with lemon juice and olive oil. If you want to keep things classic, serve with pickles or sauerkraut for that nostalgic deli touch.
Creative Ways to Present
For a fun party platter, make mini potato pancakes and top each with a tiny mound of beef and a pinch of cheese—think of them as irresistible savory appetizers. Or, stack two pancakes with the beef and cheese in the middle for a hearty sandwich-style meal. For brunch, serve with poached eggs on top for a decadent twist!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Potato Pancakes with Savory Beef and Cheese, store them separately for best results. Keep the pancakes in an airtight container lined with paper towels (to absorb moisture) and the beef and cheese mixture in another airtight container. Both can be refrigerated for up to 3 days.
Freezing
Potato pancakes freeze surprisingly well! Place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. The beef topping can also be frozen in a separate container. Both will keep for up to 2 months, making them perfect for meal prep or future cravings.
Reheating
To bring back the crispiness, reheat the pancakes in a hot oven (about 400°F) for 8-10 minutes or until heated through. The beef mixture can be reheated gently on the stovetop or in the microwave. Assemble just before serving, and you’ll have a meal that tastes freshly made!
FAQs
Can I use a different type Main Course
Absolutely! While cheddar is wonderfully melty and sharp, feel free to experiment with mozzarella, Monterey Jack, or even a little pepper jack for some extra zing. Any cheese that melts well will be delicious on Potato Pancakes with Savory Beef and Cheese.
How do I keep my potato pancakes crispy?
The key is to squeeze out as much moisture as possible from the potatoes and onion before frying, and to make sure your oil is nice and hot. Also, don’t stack the pancakes while they’re cooling—give them space to stay crisp!
Can I make this recipe vegetarian?
Definitely! Swap the ground beef for a plant-based ground meat substitute or use a mix of sautéed mushrooms, lentils, and your favorite spices. You’ll still get that hearty, savory flavor that makes Potato Pancakes with Savory Beef and Cheese so satisfying.
What’s the best way to grate potatoes for this recipe?
A box grater works perfectly for this, but if you have a food processor with a shredding attachment, it will save you time and effort. Just be sure to work quickly so the potatoes don’t discolor, and always drain them well.
Can I prep any of the components ahead of time?
Yes! You can make the beef mixture a day ahead and refrigerate it, and you can grate the potatoes and onions ahead of time—just store them submerged in cold water in the fridge and drain thoroughly before using. This makes Potato Pancakes with Savory Beef and Cheese a great make-ahead option for busy days or entertaining.
Final Thoughts
There’s something truly special about sharing a plate of Potato Pancakes with Savory Beef and Cheese—a dish that’s both comforting and a little bit indulgent. Give it a try and let it become a new favorite at your table; you might just find yourself reaching for this recipe every time you want a meal that feels like a warm hug.
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Potato Pancakes with Savory Beef and Cheese Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Deliciously crispy potato pancakes topped with a savory ground beef and cheddar cheese mixture, perfect for a hearty main course. This comforting American dish combines the crispiness of golden latkes with the rich flavors of spiced beef and melted cheese, garnished with sour cream and fresh parsley for a satisfying meal.
Ingredients
Potato Pancakes
- 2 pounds russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Savory Beef Topping
- 1 pound ground beef
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Toppings
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare Potato Mixture: Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible to ensure crispiness in the pancakes.
- Make Batter: In a large bowl, combine the dried grated potato and onion mixture with eggs, flour, salt, and pepper. Stir well to form a cohesive batter.
- Fry Pancakes: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Drop about 1/4 cup of batter per pancake into the hot oil and flatten slightly with a spatula. Fry for 3 to 4 minutes on each side or until golden brown and crispy. Drain the cooked pancakes on paper towels and keep warm.
- Cook Beef Mixture: In a separate skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add ground beef, season with paprika, oregano, salt, and pepper. Cook until browned and fully cooked, approximately 8 to 10 minutes, stirring occasionally.
- Assemble and Serve: Place a spoonful of the savory beef mixture on each potato pancake. Sprinkle generously with shredded cheddar cheese. Serve warm, topped with sour cream and chopped fresh parsley if desired.
Notes
- For extra crispy pancakes, ensure the potato mixture is very dry before frying by squeezing out as much liquid as possible.
- You can prepare the beef mixture ahead of time and reheat just before serving for convenience.
- Sour cream and fresh parsley are optional toppings but add a nice touch of creaminess and freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with topping
- Calories: 520
- Sugar: 2g
- Sodium: 610mg
- Fat: 34g
- Saturated Fat: 11g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg
