Description
Delight in these crispy potato pancakes topped with a savory mixture of seasoned ground beef and melted cheddar cheese. A perfect combination of textures and flavors, this dish serves as a hearty breakfast, lunch, or dinner option that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Potato Pancakes
- 4 medium potatoes, peeled and grated
- 1 small onion, finely chopped
- 1 large egg
- 1/4 cup flour (or gluten-free flour for a gluten-free option)
- 1/2 teaspoon baking powder
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil (for frying)
Savory Beef Topping
- 1 lb ground beef
- 1 small onion, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheddar cheese (or cheese of your choice)
- Fresh parsley or chives, for garnish (optional)
Instructions
- Prepare the potato pancakes: Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. Removing the moisture is key to getting crispy pancakes.
- Mix the batter: In a large mixing bowl, combine the grated potatoes, finely chopped onion, egg, flour, baking powder, garlic powder, salt, and pepper. Stir until everything is well incorporated to form the pancake batter.
- Heat the skillet: Warm the olive oil in a large skillet over medium heat, preparing for frying the potato pancakes.
- Form and fry pancakes: Scoop about 2 tablespoons of the potato mixture into the pan and flatten it into a pancake shape using the back of a spoon.
- Cook until golden: Fry each pancake for 3-4 minutes per side until they are golden brown and crispy. Remove and place on paper towels to absorb excess oil.
- Cook the beef topping: Using the same skillet, add ground beef and chopped onion. Cook over medium heat, breaking the beef apart with a spoon, until browned and fully cooked, about 6-8 minutes.
- Season the beef: Drain any excess fat, then stir in oregano, paprika, garlic powder, salt, and pepper to evenly season the beef mixture.
- Assemble the dish: Arrange the cooked potato pancakes on serving plates.
- Add the beef topping: Spoon the savory beef mixture onto each potato pancake.
- Melt the cheese: Sprinkle shredded cheddar cheese on top of the beef and allow it to melt by covering the skillet briefly or microwaving the assembled pancakes for a few seconds.
- Garnish: Add fresh parsley or chives for a pop of color and fresh flavor, if desired.
- Serve: Serve immediately while warm and enjoy your hearty potato pancakes with savory beef and cheese topping.
Notes
- For crispier pancakes, ensure you squeeze out as much moisture as possible from the grated potatoes.
- You can substitute cheddar cheese with any melting cheese you prefer.
- Use gluten-free flour to make the recipe gluten-free.
- Leftover pancakes can be refrigerated and reheated in a skillet to maintain crispiness.
- Adjust seasoning of beef mixture according to your taste preference.
