If you’re looking for a hearty, satisfying meal that checks all the comfort food boxes, you simply have to try these Potato Pancakes with Savory Beef and Cheese. This recipe brings together crisp, golden potato pancakes and a rich beef and melty cheese topping, finished with a dollop of cool sour cream and snipped chives. It’s the sort of dish that feels like a treat, perfect for cozy weekends or to impress guests with something unexpectedly delicious. Whether you’re feeding a hungry family or planning a fun dinner with friends, Potato Pancakes with Savory Beef and Cheese are guaranteed to steal the show.
Ingredients You’ll Need
Potato Pancakes with Savory Beef and Cheese celebrate humble ingredients that magically come together for a showstopping result. Each item lends its own spark, from the texture of russet potatoes to the bold flavor of smoked paprika. Here’s what you’ll need, along with pro tips for bringing out the best in every bite:
- Russet potatoes (2 cups, peeled and shredded): Their firm texture creates perfectly crispy pancakes—be sure to wring out all the moisture for the crispiest finish!
- Small onion (1, grated): Onion lends subtle sweetness and moisture, toning down the potato’s earthy flavor.
- Large eggs (2): These are essential for binding the pancake mixture so they hold together beautifully while frying.
- All-purpose flour (2 tablespoons): Just enough to keep the pancakes sturdy but tender.
- Salt (½ teaspoon + ½ teaspoon): Enhances every layer, from pancakes to beef filling—don’t skip it!
- Black pepper (¼ teaspoon + ¼ teaspoon): A little kick to balance the richness and give gentle heat.
- Vegetable oil (¼ cup, for frying): Use enough so the pancakes get golden and crispy on all sides—don’t skimp here!
- Olive oil (1 tablespoon): Gives the beef an aromatic, Mediterranean note while adding richness.
- Ground beef (½ pound): Provides a deeply savory, meaty bite to pair with the crisp pancakes.
- Garlic (1 clove, minced): Brings that irresistible aroma and flavor that makes the dish pop.
- Smoked paprika (½ teaspoon): Lends a hit of warmth and smokiness that takes the filling to the next level.
- Dried oregano (½ teaspoon): Adds a whisper of earthy, herbal depth to the savory beef layer.
- Shredded cheddar cheese (½ cup): Melts beautifully into the beef for that ooey-gooey, can’t-resist finish.
- Sour cream (¼ cup, for serving): The cool tang lifts every mouthful and balances the richness.
- Chopped chives (for garnish): Fresh, colorful, and just a little sharp to brighten the plate.
How to Make Potato Pancakes with Savory Beef and Cheese
Step 1: Prep the Potatoes and Onion
Start by peeling the russet potatoes and grating them along with the onion—no need for fancy equipment, a box grater does the trick. Crucially, pile the shredded potato and onion into a clean kitchen towel and twist tightly to remove as much moisture as possible. This step is the secret to ultra-crispy pancakes: dry potatoes mean golden brown edges and a gorgeous, craggy surface that holds up to any topping.
Step 2: Mix the Pancake Batter
In a roomy bowl, toss the shredded, well-drained potato and onion with both eggs, the flour, salt, and black pepper. Stir well so everything is evenly coated and held together—don’t be afraid to use your hands. The mixture should be sticky but not wet and easy to scoop. If it looks runny, sprinkle on a touch more flour.
Step 3: Fry the Potato Pancakes
Pour the vegetable oil into a large skillet, and heat over medium until shimmering. Take roughly a quarter-cup of your potato mixture and gently drop into the skillet, flattening slightly into a pancake. Fry in batches, making sure not to crowd the pan, for about 3 to 4 minutes on each side. The goal is deeply golden, lacy edges and a sturdy, tender middle. Drain each pancake on paper towels as you work.
Step 4: Cook the Savory Beef Filling
Meanwhile, heat the olive oil in a separate skillet. Add the ground beef, crumbling it with a spoon as it browns. Cook for 6 to 8 minutes. Add the minced garlic, smoked paprika, oregano, salt, and pepper, and let them sizzle together for 2 to 3 more minutes. The spices should bloom and the beef will smell deeply savory and inviting—it’s the heart of the dish!
Step 5: Melt in the Cheese
Lower the heat and sprinkle in the shredded cheddar cheese. Stir continuously until the cheese has melted right into the beef, forming a creamy, irresistible mixture with just the right amount of stretch and richness—pure comfort spooned over crispy pancakes.
Step 6: Assemble and Serve
Lay your potato pancakes on plates or a large platter. Spoon generous helpings of the savory beef and cheese mixture over the top of each pancake. Add a dollop of sour cream and a shower of freshly chopped chives. Admire your work for a second before digging in—you’ve just made Potato Pancakes with Savory Beef and Cheese the right way!
How to Serve Potato Pancakes with Savory Beef and Cheese
Garnishes
A generous dollop of sour cream is classic, but don’t forget a fresh scattering of chives to bring a pop of color and a gentle bite. For added zing, a drizzle of hot sauce or quick-pickled red onions can work wonders if you’re feeling adventurous. The garnishes add balance, brightness, and a touch of elegance to Potato Pancakes with Savory Beef and Cheese every time.
Side Dishes
These hearty pancakes play nicely with simple sides. A crisp green salad with lemony vinaigrette cools things down and cuts the richness, while roasted carrots or steamed broccoli will round out the meal beautifully. If you want to double down on cozy, a vinegary slaw or buttery peas make fantastic accompaniments to Potato Pancakes with Savory Beef and Cheese.
Creative Ways to Present
Try stacking the pancakes with layers of beef and cheese, mini “slider” pancakes for appetizer platters, or even serve the dish in individual ramekins for a party. For brunch flair, top with a soft-fried or poached egg, letting the yolk mingle with the beefy goodness. However you present it, Potato Pancakes with Savory Beef and Cheese are always a hit.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Potato Pancakes with Savory Beef and Cheese, simply cool the pancakes and beef mixture separately to room temperature. Store each in airtight containers in the refrigerator for up to 3 days. Try to keep toppings and garnishes like sour cream and chives separate so everything stays fresh and vibrant.
Freezing
Both components freeze well! Place the cooked pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer bag. For the beef filling, spoon into a tightly sealed container. Both will keep nicely in the freezer for up to one month. When craving strikes, the components thaw quickly and taste just as delicious as fresh.
Reheating
To bring your leftovers back to life, reheat the pancakes on a baking sheet in a 375°F oven until hot and crisp—about 10 minutes. Warm the beef and cheese filling gently in a skillet or microwave, adding just a splash of water if needed to loosen. Assemble the pancakes fresh with hot toppings and cold garnishes for the best experience.
FAQs
Can I use a different type Main Course
Absolutely! While russet potatoes offer the best structure and crispiness, Yukon Golds or even red potatoes can work in a pinch. Just make sure to squeeze out all the moisture for maximum crunch in every bite of your Potato Pancakes with Savory Beef and Cheese.
What cheese variations work well?
If cheddar isn’t your favorite, feel free to swap in sharp Swiss, creamy mozzarella, or spicy pepper jack. Each cheese brings its own flair, melting together perfectly with the beef topping for a fresh twist on the classic Potato Pancakes with Savory Beef and Cheese.
Can I prepare this dish for a crowd?
Definitely! Simply double or triple the recipe as needed. Keep the pancakes warm in a low oven while you finish frying every batch and scale up the beef and cheese mixture in a larger skillet. Potato Pancakes with Savory Beef and Cheese are irresistible party food!
Are there gluten-free options?
Yes! Swap out the all-purpose flour for your favorite gluten-free blend or even potato starch. You’ll still get crisp, sturdy pancakes that are the perfect base for beef and gooey cheese.
Is this recipe kid-friendly?
Kids usually go wild for Potato Pancakes with Savory Beef and Cheese—it’s crispy, cheesy, and totally comforting. You can even let them help with the pancake-making (just be sure to supervise around the hot oil), turning dinner into a fun family project.
Final Thoughts
Few dishes hit the comfort food notes quite like these Potato Pancakes with Savory Beef and Cheese. Whether you’re making them for family, friends, or just treating yourself, this recipe is sure to earn a repeat appearance at your table. Give them a try—you’ll love the crispy edges, melty beef and cheese, and those joyful little finishing touches!
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
- Diet: Non-Vegetarian
Description
These Potato Pancakes with Savory Beef and Cheese are a delightful twist on traditional pancakes, combining crispy potato latkes with a savory beef and cheese topping. Perfect for a comforting and satisfying meal.
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
Savory Beef and Cheese:
- 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
For Serving:
- 1/4 cup sour cream
- Chopped chives for garnish
Instructions
- Prepare Potato Pancakes: Grate the potatoes and onion, then squeeze out excess moisture. Combine with eggs, flour, salt, and pepper. Fry in oil until golden and crisp.
- Cook Savory Beef: Brown ground beef in olive oil. Add garlic, paprika, oregano, salt, and pepper. Melt in cheddar cheese.
- Assemble: Top each pancake with beef mixture. Garnish with sour cream and chives.
Notes
- You can use leftover mashed potatoes for a softer texture.
- Try different cheeses like mozzarella or pepper jack for variety.
Nutrition
- Serving Size: 2 pancakes with topping
- Calories: 465
- Sugar: 3g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 115mg
