Description
These crispy potato pancakes are topped with a savory blend of seasoned ground beef and melted cheddar cheese, creating a hearty and flavorful main course perfect for any meal. The grated potatoes are mixed with onion, eggs, and flour, then fried to golden perfection. The beef is cooked with garlic, smoked paprika, and oregano before being combined with gooey cheese and spooned over the pancakes. A sprinkle of fresh parsley adds a touch of brightness to this comforting dish.
Ingredients
Scale
Potato Pancakes
- 4 cups peeled and grated russet potatoes
- 1 small onion, grated
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
Beef and Cheese Topping
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Drain Potatoes and Onion: Place the grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture thoroughly to ensure crisp pancakes.
- Mix Pancake Batter: In a large bowl, combine the drained potatoes and onion with eggs, flour, salt, and black pepper. Mix thoroughly until the batter is well combined.
- Cook Potato Pancakes: Heat a thin layer of vegetable oil in a large skillet over medium heat. Scoop about ¼ cup of the potato mixture into the pan and flatten it gently to form a pancake. Cook each side for 3–4 minutes until golden brown and crispy. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil and keep warm while preparing the topping.
- Prepare Savory Beef: In a separate skillet over medium heat, cook the ground beef, breaking it apart as it browns. Once fully cooked, drain any excess fat to prevent greasiness.
- Season Beef and Add Cheese: Season the beef with garlic powder, smoked paprika, dried oregano, salt, and pepper. Stir to combine the spices evenly. Add shredded cheddar cheese to the hot beef mixture and stir until the cheese melts completely, forming a creamy topping.
- Serve: Spoon the warm beef and cheese mixture over the hot potato pancakes. Garnish with chopped fresh parsley if desired to add a fresh herbal note and serve immediately while warm and crispy.
Notes
- For extra crispiness, fry the pancakes in small batches to avoid overcrowding the skillet, which helps maintain oil temperature.
- You can swap the cheddar cheese for mozzarella or pepper jack to vary the flavor profile of the topping.
