These crispy Potato Pancakes with Savory Beef and Cheese are the perfect dish to satisfy your cravings for something hearty and flavorful. The combination of tender potato pancakes and a rich beef and cheese filling creates a meal that’s both comforting and filling. Whether you’re preparing them for breakfast, lunch, or dinner, this recipe is sure to become a family favorite.
Ingredients
For the Pancakes:
4 medium-sized potatoes, peeled and grated
2 large eggs
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
¼ teaspoon garlic powder
Salt and pepper to taste
For the Beef Filling:
½ pound ground beef
1 small onion, finely chopped
1 clove garlic, minced
¼ cup shredded cheddar cheese
¼ cup shredded mozzarella cheese
1 tablespoon Worcestershire sauce
Salt and pepper to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
To make the pancakes, I start by placing the grated potatoes in a clean kitchen towel and squeezing out any excess moisture. This step is crucial to ensure the pancakes get crispy.
In a large bowl, I mix the grated potatoes, eggs, flour (or cornstarch), garlic powder, salt, and pepper until well combined.
I heat a large skillet over medium heat and add a bit of oil. Then, I spoon 2-3 tablespoons of the potato mixture into the skillet for each pancake, flattening them slightly with the back of the spoon.
I cook the pancakes for 3-4 minutes on each side or until golden brown and crispy. Once they’re ready, I remove them and set them aside on a paper towel-lined plate to absorb any excess oil.
To make the beef filling, I heat a separate skillet over medium heat. I add the ground beef and cook, breaking it apart, until browned.
I add the chopped onion and garlic, cooking for 2-3 minutes until softened.
Next, I stir in the Worcestershire sauce, salt, and pepper, then remove the mixture from heat.
I stir in the shredded cheddar and mozzarella cheeses until melted and well combined.
To assemble, I place a spoonful of the beef filling onto each pancake and top with additional cheese if desired.
I serve the pancakes warm, and they’re ready to enjoy!
Servings and timing
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Variations
Vegetarian Version: For a meatless version, you can substitute the ground beef with sautéed mushrooms or a plant-based meat alternative. Add extra cheese and spices to enhance the flavor.
Gluten-Free: Use cornstarch instead of flour to make the pancakes gluten-free, ensuring the recipe remains just as delicious.
Cheese Options: If you prefer a different cheese, feel free to swap out the cheddar and mozzarella for a blend of your favorite cheeses, like gouda or Swiss.
Storage/Reheating
I recommend storing any leftover potato pancakes in an airtight container in the fridge for up to 3 days. When reheating, I like to place them in a skillet over medium heat to regain some of their crispiness. Alternatively, you can microwave them, but they won’t be as crispy. The beef filling can be stored separately in the fridge and reheated before serving.
FAQs
How do I make the pancakes crispier?
To make the pancakes extra crispy, make sure to squeeze out as much moisture as possible from the grated potatoes before mixing them. Also, use enough oil in the skillet and cook them until they are golden brown on both sides.
Can I use frozen grated potatoes for this recipe?
While fresh grated potatoes are ideal for texture, you can use frozen grated potatoes. Just be sure to thaw and drain them well before using to avoid excess moisture.
Can I make these pancakes ahead of time?
Yes! I can prepare the pancakes and beef filling ahead of time. Simply store them separately in the fridge and reheat them when you’re ready to assemble and serve.
How can I make this recipe spicier?
If I want to add some heat to the dish, I can include some crushed red pepper flakes or chopped jalapeños in the beef filling. For an even spicier touch, consider adding hot sauce to the pancakes or beef mixture.
Can I freeze these potato pancakes?
Yes! I can freeze the potato pancakes individually by laying them flat on a baking sheet and freezing them for about an hour. Once frozen, transfer them to an airtight container or freezer bag for up to 3 months. Reheat in a skillet or oven for best results.
Conclusion
Potato pancakes with savory beef and cheese are a truly satisfying meal that blends crispy, tender, and cheesy elements all in one. With a rich, flavorful filling and a crispy exterior, they make for an indulgent and delicious dish perfect for any time of the day. Whether I’m looking for a quick meal or preparing a comforting dinner, this recipe always delivers. Try it out and enjoy a dish that’s bound to become a family favorite!
Recipe:
Potato Pancakes with Savory Beef and Cheese
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These crispy potato pancakes topped with savory beef and melted cheese are the ultimate comfort food. With golden, crunchy potato pancakes and a hearty beef and cheese filling, this dish is a satisfying and indulgent choice for breakfast, lunch, or dinner. This easy-to-make recipe is a perfect combination of rich flavors and textures, guaranteed to become a family favorite.
Ingredients
For the Pancakes:
4 medium-sized potatoes, peeled and grated
2 large eggs
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
¼ teaspoon garlic powder
Salt and pepper to taste
For the Beef Filling:
½ pound ground beef
1 small onion, finely chopped
1 clove garlic, minced
¼ cup shredded cheddar cheese
¼ cup shredded mozzarella cheese
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Instructions
-
To make the pancakes, place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
-
In a large bowl, mix the grated potatoes, eggs, flour (or cornstarch), garlic powder, salt, and pepper until well combined.
-
Heat a large skillet over medium heat and add a bit of oil.
-
Spoon 2-3 tablespoons of the potato mixture into the skillet for each pancake, flattening them slightly.
-
Cook for 3-4 minutes on each side, until golden brown and crispy. Set aside on a paper towel-lined plate.
-
To make the beef filling, heat a separate skillet over medium heat and cook the ground beef, breaking it apart, until browned.
-
Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
-
Stir in the Worcestershire sauce, salt, and pepper, and remove from heat.
-
Stir in the shredded cheddar and mozzarella cheeses until melted and well combined.
-
To assemble, place a spoonful of the beef filling on each pancake and top with more cheese if desired.
-
Serve warm and enjoy!
Notes
For a vegetarian version, swap the ground beef with sautéed mushrooms or plant-based meat alternatives.
To make gluten-free, use cornstarch instead of flour in the pancake batter.
Customize the cheese by using gouda, Swiss, or other cheeses of choice.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet/Frying
- Cuisine: Comfort Food
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
