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.
