Potato Pancakes Stuffed with Savory Beef and Cheese

Ingredients

• 1 lb Ground beef
• 1 tbsp Olive oil (Only if the beef is very lean; add as needed.)
• 0.5 Small onion (Finely diced, for the beef filling.)
• 2 cloves Garlic (Minced, for the beef filling.)
• 1 tsp Worcestershire sauce
• 1 tsp Paprika (Sweet or smoked.)
• 0.5 tsp Dried oregano (Or Italian seasoning.)
• 0.5 tsp Kosher salt (For the beef filling; to taste.)
• 0.25 tsp Black pepper (For the beef filling.)
• Chili flakes (Optional; a pinch.)
• 2 lb Russet or Yukon Gold potatoes (Peeled.)
• 1 Small onion (Grated; alternatively use 1 tsp onion powder.)
• 2 Large eggs
• 0.333 cup All-purpose flour (Or potato starch for a gluten-free option.)
• 0.5 tsp Baking powder (For crisper edges.)
• 1 tsp Kosher salt (For the potato batter.)
• 0.25 tsp Black pepper (For the potato batter.)
• 1.5 cups Low-moisture mozzarella (Shredded; or use Monterey Jack or Provolone.)
• Neutral oil (Canola or avocado oil; for frying, use enough to make a thin film and add more as needed.)
• 2 tbsp Butter (For frying and flavor; use a dab per batch and add more as needed.)
• Parsley or chives (Chopped, optional, for finishing.)
• Sour cream (Optional, for dipping; alternatively serve with garlicky yogurt.)
• 0.75 cup Greek yogurt (For the quick garlicky yogurt dip.)
• 1 clove Garlic (Small, grated; for the dip.)
• Lemon juice (A squeeze, for the dip.)
• Salt (A pinch, for the dip.)
• Black pepper (A pinch, for the dip.)

Steps

1. 1

   Heat a skillet over medium-high heat. Add olive oil if needed for very lean beef, then add the ground beef and finely diced onion.

2. 2

   Cook for 5–6 minutes, breaking up the beef as it browns. Drain off excess fat.

3. 3

   Stir in the minced garlic, Worcestershire sauce, paprika, oregano, salt, black pepper, and optional chili flakes. Cook for 1 minute, then taste and adjust the seasoning. Let the filling cool slightly.

4. 4

   Grate the peeled potatoes using the large holes of a box grater or a food processor. Immediately place them in a bowl of cold water for 2–3 minutes to reduce starch and prevent browning.

5. 5

   Drain the potatoes in a sieve. Working by handfuls, squeeze them firmly in a clean towel to remove as much liquid as possible; this helps the pancakes become crisp.

6. 6

   In a large bowl, whisk the eggs, flour, baking powder, potato-batter salt, and potato-batter black pepper until smooth and slurry-like.

7. 7

   Add the grated potatoes and grated onion to the bowl. Toss until evenly coated in the batter.

8. 8

   Heat a large nonstick or cast-iron skillet over medium to medium-high heat. Add a thin film of neutral oil and a dab of butter.

9. 9

   For each small pancake, spoon about 2 heaping tablespoons of batter into the skillet and spread it into a 3–3.5-inch round. Cook the first side for 2–3 minutes, until deep golden underneath.

10. 10

    Place 1–2 tablespoons of beef filling and 1 tablespoon of shredded cheese in the center of each partially cooked pancake.

11. 11

    Spoon about 1 tablespoon of potato batter over the filling, spreading it into a thin layer that fully covers the filling.

12. 12

    Carefully flip each pancake. Cook for another 3–4 minutes, until deeply golden and the cheese has melted. If the pancakes brown too quickly, lower the heat to medium.

13. 13

    Transfer the cooked pancakes to a wire rack to help keep them crisp. Repeat with the remaining batter, beef, and cheese, adding oil and butter as needed.

14. 14

    For the optional dip, combine the Greek yogurt, grated garlic, a squeeze of lemon juice, and a pinch each of salt and black pepper.

15. 15

    Sprinkle the pancakes with chopped parsley or chives, if using. Serve hot with sour cream or garlicky yogurt for dipping.

Notes

Keep finished pancakes warm on a rack in a 250°F (120°C) oven. For make-ahead preparation, cook, cool, and refrigerate for up to 2 days; re-crisp in a lightly oiled skillet or in a 375°F (190°C) air fryer for 4–6 minutes. Variations: add finely diced pickles or 1 tbsp Dijon to the beef, or use cheddar or provolone. The source does not specify the frying-oil amount or serving quantities for garnish and dipping accompaniments.

Nutrition per serving

• main
• dinner
• pan-fried
• crispy
• stuffed
• beef
• comfort food