If you’ve ever dreamed of combining crispy, golden potato pancakes with a hearty, flavorful topping, you’re in for a treat with this Potato Pancakes with Savory Beef and Cheese Recipe. This dish perfectly balances the comfort of homemade latkes with a rich, cheesy beef topping that will satisfy every craving. The potatoes provide a crunchy base while the spiced ground beef and melted cheddar create layers of savory goodness, making it an irresistible meal that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering simple, everyday ingredients is what makes this recipe so approachable, yet each one plays a crucial role in building the perfect harmony of flavors, textures, and colors on your plate.
- 2 cups peeled and shredded russet potatoes: These form the crispy and tender base of your pancakes.
- 1 small onion grated: Adds subtle sweetness and depth to the potato mixture.
- 2 large eggs: Bind the ingredients together for perfect pancake structure.
- 2 tablespoons all-purpose flour: Provides extra stability and helps achieve that crispy exterior.
- 1/2 teaspoon salt: Enhances overall taste in the potato base.
- 1/4 teaspoon black pepper: Adds a gentle kick to the batter.
- 1/4 cup vegetable oil for frying: Essential for creating those golden, crunchy edges.
- 1 tablespoon olive oil: Used to cook the savory beef with a flavorful finish.
- 1/2 pound ground beef: The hearty, protein-rich topping layer that brings the dish to life.
- 1 clove garlic minced: Infuses the beef with aromatic warmth.
- 1/2 teaspoon smoked paprika: Adds a smoky, slightly sweet undertone to the beef.
- 1/2 teaspoon dried oregano: Gives an herbal touch that balances the richness.
- 1/2 teaspoon salt: Seasoning that elevates the beef mixture.
- 1/4 teaspoon pepper: Adds a mild heat and depth to the beef.
- 1/2 cup shredded cheddar cheese: Melts into the beef for creamy, cheesy indulgence.
- 1/4 cup sour cream for serving: Offers a cool and tangy contrast to the savory pancakes.
- Chopped chives for garnish: Adds a fresh color pop and subtle onion flavor.
How to Make Potato Pancakes with Savory Beef and Cheese Recipe
Step 1: Prepare the Potato Pancake Batter
Start by grating your russet potatoes and onion, then use a clean kitchen towel to squeeze out as much moisture as possible; this step ensures your pancakes get wonderfully crisp rather than soggy. In a large bowl, combine the shredded potatoes and onion with eggs, flour, salt, and pepper. Mix everything until just combined, creating a batter that’s ready for frying.
Step 2: Fry the Potato Pancakes
Heat the vegetable oil in a large skillet over medium heat. Scoop about 1/4 cup of the potato mixture into the pan and flatten it gently to form a pancake shape. Cook each side for about 3 to 4 minutes or until the edges are golden and crisp. After cooking, place the pancakes on paper towels to drain any excess oil—this keeps them light and crunchy.
Step 3: Cook the Savory Beef Topping
While your potatoes are frying, warm olive oil in another skillet over medium heat. Add the ground beef and cook it until browned and crumbly, roughly 6 to 8 minutes. Stir in minced garlic, smoked paprika, dried oregano, salt, and pepper, letting the flavors develop another 2 to 3 minutes. Lower the heat and fold in the shredded cheddar cheese until melted and combined with the beef mixture.
Step 4: Assemble Your Potato Pancakes with Savory Beef and Cheese Recipe
Now comes the fun part. Place each crispy potato pancake on a serving plate and generously top with a spoonful of the cheesy beef mixture. Finish with a dollop of sour cream and a sprinkle of fresh chopped chives. This final touch elevates the dish with creaminess and a hint of freshness.
How to Serve Potato Pancakes with Savory Beef and Cheese Recipe
Garnishes
Simple garnishes like sour cream and chives are classic and perfect here, but feel free to add a little extra flair with a drizzle of hot sauce for heat or a sprinkle of freshly cracked black pepper for bite. The garnishes help balance flavors and add a bit of contrast and visual appeal.
Side Dishes
This hearty dish pairs beautifully with crisp green salads dressed lightly with lemon vinaigrette or sautéed seasonal vegetables for a well-rounded meal. If you prefer a more indulgent side, creamy coleslaw or roasted root vegetables make fantastic companions.
Creative Ways to Present
For a fun twist, turn these into a party appetizer by cutting the pancakes into bite-sized pieces and serving them with toothpicks and individual dollops of the savory beef and cheese topping. Alternatively, layer them in a casserole dish with extra cheese and bake for a comforting, shareable dish that everyone will love.
Make Ahead and Storage
Storing Leftovers
You can store leftover Potato Pancakes with Savory Beef and Cheese Recipe in an airtight container in the refrigerator for up to 3 days. Keep the toppings separate if possible; this way, pancakes stay crisp and toppings stay fresh.
Freezing
Freeze cooked, cooled potato pancakes in a single layer on a baking sheet first, then transfer to a freezer-safe bag for up to 2 months. Defrost the beef mixture separately in the refrigerator before reheating for best texture and flavor retention.
Reheating
To reheat, warm the potato pancakes in a skillet with a touch of oil over medium heat to regain crispiness. Heat the beef and cheese mixture gently in a microwave or saucepan, then assemble just before serving for that fresh-from-the-pan taste.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes work best for their starchy qualities, which help create crispy pancakes, but Yukon Golds can be a good substitute if you prefer a sweeter, creamier texture.
Is it possible to make this recipe vegetarian?
Absolutely! Simply omit the ground beef and replace it with sautéed mushrooms or a plant-based meat alternative to keep the dish savory and satisfying.
Can I prepare the potato pancakes batter in advance?
Yes, you can prepare the batter a few hours ahead, but be sure to keep it refrigerated and give it a good stir before frying to redistribute the mixture.
What cheese alternatives work well in this recipe?
Cheddar’s sharpness pairs perfectly here, but mozzarella offers a milder, melty option, while pepper jack gives a spicy twist if you enjoy a little heat.
How do I make sure my potato pancakes are crispy and not soggy?
The key is removing excess moisture from grated potatoes with a kitchen towel and using enough oil to fry them properly. Also, avoid overcrowding the pan to maintain even heat.
Final Thoughts
This Potato Pancakes with Savory Beef and Cheese Recipe is truly a dish that brings comfort and excitement to the table all at once. It’s perfect for family dinners, casual get-togethers, or whenever you want to treat yourself to something deliciously homemade. I can’t wait for you to try it out and make it your own new favorite!
Print
Potato Pancakes with Savory Beef and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Golden, crispy potato pancakes topped with a savory blend of seasoned ground beef and melted cheddar cheese, garnished with sour cream and fresh chives. This comforting American main course is perfect for a hearty skillet dinner.
Ingredients
Potato Pancakes
- 2 cups peeled and shredded russet potatoes
- 1 small onion, grated
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil for frying
Beef and Cheese Topping
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream for serving
- Chopped chives for garnish
Instructions
- Prepare the Potato Mixture: Grate the potatoes and onion, then place them in a clean kitchen towel and squeeze out as much excess moisture as possible to ensure crispy pancakes. In a large bowl, combine the shredded potato and onion with eggs, flour, salt, and pepper, mixing until well incorporated.
- Cook Potato Pancakes: Heat the vegetable oil in a large skillet over medium heat. Using about 1/4 cup of the potato mixture per pancake, scoop into the skillet and flatten slightly with a spatula to form round pancakes. Fry each pancake for 3 to 4 minutes on each side until they are golden brown and crisp. Remove the pancakes and drain them on paper towels to remove excess oil.
- Cook the Beef Mixture: In a separate skillet, heat olive oil over medium heat. Add the ground beef and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Stir in minced garlic, smoked paprika, dried oregano, salt, and pepper. Continue cooking for another 2 to 3 minutes to blend the flavors.
- Melt the Cheese: Reduce the heat to low and stir in the shredded cheddar cheese into the beef mixture until it melts and is well combined, creating a creamy, savory topping.
- Assemble and Serve: Place two crispy potato pancakes on each serving plate. Spoon a generous amount of the savory beef and melted cheese mixture on top. Finish by adding a dollop of sour cream and sprinkling chopped chives over the pancakes for a fresh, flavorful garnish.
Notes
- You can substitute leftover mashed potatoes in place of shredded potatoes for a softer pancake texture.
- Try swapping cheddar cheese with mozzarella or pepper jack to vary the flavor profile.
- Make sure to squeeze out as much moisture as possible from the potatoes to achieve maximum crispiness.
- For an extra touch, add a pinch of cayenne pepper to the beef mixture for heat.
