Potato pancakes are a beloved comfort food, and when paired with savory beef and melted cheese, they transform into a hearty, satisfying meal. This recipe brings together crispy, golden potato pancakes topped with flavorful seasoned beef and a rich layer of cheese for an unforgettable dish. Perfect for breakfast, lunch, or dinner, these potato pancakes offer a balance of textures and flavors that everyone will enjoy.
Why You’ll Love This Recipe
This potato pancakes with savory beef and cheese recipe is an excellent combination of crispy, tender, and cheesy goodness. The potato pancakes are perfectly crispy on the outside and soft on the inside, providing a hearty base for the savory beef topping. The melted cheese adds richness and binds all the flavors together. Whether you’re serving it for a special occasion or a cozy family meal, this dish is sure to impress. It’s simple yet indulgent, and it’s a great way to elevate classic potato pancakes.
Ingredients
- 4 large potatoes, peeled and grated
- 1 small onion, finely chopped
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil (for frying)
- 1 lb ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 2 tbsp sour cream (for serving, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Start by preparing the potato pancakes. Grate the peeled potatoes using a coarse grater. Place them in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
- In a large bowl, combine the grated potatoes, chopped onion, beaten egg, flour, salt, and pepper. Mix well until everything is combined into a sticky batter.
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, spoon about two tablespoons of the potato mixture into the skillet for each pancake, flattening them slightly with the back of a spoon. Cook each pancake for about 3-4 minutes per side until golden brown and crispy. Remove from the skillet and drain on paper towels.
- While the pancakes are cooking, prepare the savory beef topping. In a separate skillet, cook the ground beef over medium heat, breaking it up with a spoon as it cooks. Once the beef is browned and fully cooked, drain any excess fat.
- Add the garlic powder, onion powder, smoked paprika, salt, and pepper to the beef. Stir well to combine and let it cook for another 2-3 minutes to allow the spices to infuse the meat.
- Preheat the oven to 375°F (190°C). Arrange the cooked potato pancakes on a baking sheet. Top each pancake with a generous spoonful of the savory beef mixture, followed by a sprinkle of shredded cheddar and mozzarella cheese.
- Bake the potato pancakes for 10-12 minutes, or until the cheese is melted and bubbly.
- Serve the potato pancakes hot, with a dollop of sour cream if desired.
Servings and Timing
- Servings: 4-6
- Total Time: 40-45 minutes (including prep and cook time)
Variations
- Vegetarian Option: For a meatless version, substitute the beef with sautéed mushrooms or a combination of your favorite veggies, like spinach, zucchini, and bell peppers.
- Cheese Swap: Feel free to experiment with different cheeses like gouda, Swiss, or even a spicy pepper jack for a kick.
- Herbs and Spices: Add fresh herbs like thyme, rosemary, or parsley to the potato pancake mixture for an extra layer of flavor.
Storage/Reheating
- Storage: Leftover potato pancakes with savory beef and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the pancakes on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but the crispy texture may be lost.
FAQs
Can I make the potato pancakes ahead of time?
Yes, you can prepare the potato pancakes in advance and refrigerate them. Just reheat them before adding the beef and cheese topping.
Can I freeze the potato pancakes?
Yes, you can freeze the cooked, un-topped potato pancakes. Place them on a baking sheet in a single layer, freeze until solid, then transfer them to a freezer-safe container or bag. Reheat in the oven when ready to serve.
Can I use a different type of ground meat?
Absolutely! Ground turkey, chicken, or pork would work well as a substitute for beef in this recipe.
Can I make the beef topping spicier?
Yes, you can add chili powder, cayenne pepper, or hot sauce to the beef mixture to give it a spicy kick.
What kind of potatoes work best for this recipe?
Starchy potatoes like Russets are ideal because they crisp up nicely when fried and hold their shape in the pancake.
Can I make these pancakes without eggs?
If you need an egg-free option, you can use a flaxseed meal and water mixture as an egg substitute, or try mashed potatoes as a binder.
Can I prepare the savory beef mixture in advance?
Yes, you can make the beef mixture ahead of time and refrigerate it until ready to use. Just reheat it on the stove before topping the pancakes.
How can I make the pancakes crispier?
Make sure to squeeze out all excess moisture from the grated potatoes before mixing them. Additionally, frying the pancakes in hot oil will help achieve a crispier texture.
Is this recipe gluten-free?
This recipe contains flour, which is not gluten-free. You can substitute with a gluten-free flour blend to make it gluten-free.
Can I add other toppings to these pancakes?
Feel free to add extra toppings like diced tomatoes, green onions, or avocado slices for a fresh and flavorful twist.
Conclusion
Potato pancakes with savory beef and cheese are a crowd-pleasing dish that combines comfort and flavor in one delicious package. Whether enjoyed as a main course or a hearty side, these pancakes are perfect for any occasion. Crispy, cheesy, and packed with savory goodness, they’re sure to become a favorite in your meal rotation.
Print
Potato Pancakes with Savory Beef and Cheese
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 40-45 minutes
- Yield: 4-6 servings
- Category: Breakfast, Lunch, Dinner
- Method: Frying, Baking
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy a delicious twist on classic potato pancakes with savory beef and melted cheese in this hearty recipe. Crispy potato pancakes are topped with flavorful seasoned beef and rich cheese, making for a satisfying meal. Perfect for any time of the day—breakfast, lunch, or dinner. This dish combines textures and flavors for an unforgettable dining experience.
Ingredients
- 4 large potatoes, peeled and grated
- 1 small onion, finely chopped
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil (for frying)
- 1 lb ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 2 tbsp sour cream (optional, for serving)
Instructions
- Prepare Potato Pancakes: Grate peeled potatoes and squeeze out excess moisture using a clean kitchen towel. In a large bowl, mix the grated potatoes, chopped onion, beaten egg, flour, salt, and pepper.
- Fry Pancakes: Heat oil in a large skillet over medium-high heat. Scoop about two tablespoons of the potato mixture into the skillet and flatten slightly. Fry each side for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels.
- Cook Beef: In a separate skillet, cook the ground beef over medium heat, breaking it apart as it cooks. Once browned, drain excess fat. Add garlic powder, onion powder, smoked paprika, salt, and pepper to the beef. Stir well and cook for an additional 2-3 minutes.
- Assemble & Bake: Preheat oven to 375°F (190°C). Place the cooked potato pancakes on a baking sheet. Top with the beef mixture, followed by the shredded cheddar and mozzarella. Bake for 10-12 minutes until the cheese is melted and bubbly.
- Serve: Serve the potato pancakes hot with a dollop of sour cream if desired.
Notes
- Vegetarian Option: Swap beef for sautéed mushrooms or your favorite vegetables.
- Cheese Variations: Experiment with gouda, Swiss, or pepper jack for different flavors.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Freezing: Freeze un-topped pancakes in a single layer, then transfer to a freezer-safe container. Reheat in the oven when ready to serve.
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