There’s something undeniably comforting about crispy, golden potato pancakes, especially when they’re stuffed with a savory filling. This Potato Pancakes with Beef and Cheese recipe brings together crispy potatoes, juicy beef, and melty cheese for the ultimate winter dish.
Whether you’re looking for a hearty lunch or a cozy dinner, these potato pancakes with beef and cheese will warm you up on the coldest days. Inspired by American home cooking, this dish is an easy yet impressive meal that combines crispy textures and rich, cheesy flavors.
Why You’ll Love This Recipe
✔️ Perfect for winter – A hot, crispy dish that’s ideal for chilly days
✔️ Crunchy on the outside, juicy inside – The beef and cheese filling is a game changer
✔️ Simple ingredients – Everything you need is probably already in your kitchen
✔️ Customizable – Add your favorite spices, swap the cheese, or make it spicy
Ingredients potato pancakes with beef and cheese
For the Potato Pancakes:
- 8 potatoes, peeled and shredded
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 3 eggs
- Salt and black pepper, to taste
For the Filling:
- ½ pound ground beef
- ½ onion, grated
- 1 pinch garlic salt
- 1 egg
- ¼ cup bread crumbs
- 2 teaspoons vegetable oil
- ½ cup shredded cheese (Cheddar, Mozzarella, or your favorite)
Step-by-Step Instructions potato pancakes with beef and cheese
Step 1: Prepare the Potato Pancakes
1️⃣ Peel and shred the potatoes using a box grater or a food processor. Place the shredded potatoes in a clean towel and squeeze out as much liquid as possible. This helps to achieve crispy pancakes.
2️⃣ In a large bowl, mix the shredded potatoes with flour, baking powder, eggs, salt, and black pepper. Stir until fully combined.
3️⃣ Set the mixture aside while you prepare the filling.
Step 2: Prepare the Beef Filling
1️⃣ In a separate bowl, combine the ground beef, grated onion, garlic salt, egg, and bread crumbs. Mix well until the ingredients are evenly distributed.
2️⃣ Heat 2 teaspoons of vegetable oil in a skillet over medium heat. Add the beef mixture and cook for about 5 minutes, stirring occasionally until the beef is browned and fully cooked.
3️⃣ Remove from heat and stir in ½ cup of shredded cheese. Set aside to cool slightly.
Step 3: Assemble the Pancakes
1️⃣ Take a handful of the potato mixture and flatten it into a round shape.
2️⃣ Add a spoonful of the beef and cheese filling in the center.
3️⃣ Cover with another layer of the potato mixture, pressing gently to seal the edges.
4️⃣ Repeat until all the mixture is used.
Step 4: Cook the Pancakes
1️⃣ Heat a large non-stick pan or skillet over medium heat. Add a little vegetable oil to coat the bottom.
2️⃣ Place the pancakes in the pan, making sure they aren’t overcrowded.
3️⃣ Cook for about 3-4 minutes per side or until golden brown and crispy.
4️⃣ Remove and drain on a paper towel.
Serving Suggestions potato pancakes with beef and cheese
Classic Style: Serve with sour cream and a sprinkle of fresh parsley.
Extra Cheesy: Top with more shredded cheese and place under a broiler for a minute.
Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling.
Pro Tips for potato pancakes with beef and cheese
Squeeze Out Excess Moisture: Too much moisture makes soggy pancakes. Always squeeze the shredded potatoes well.
Choose the Right Cheese: Cheddar gives a bold flavor, while mozzarella adds stretchiness. Mix both for the best taste!
Keep the Pancakes Thin: Thinner pancakes cook evenly and crisp up better.
Variations potato pancakes with beef and cheese
Vegetarian Option: Swap the beef for sautéed mushrooms and spinach.
Bacon Lover’s Version: Add crispy bacon bits to the filling.
Herb-Infused: Mix in fresh dill or chives for extra flavor.
Storage and Reheating potato pancakes with beef and cheese
To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To Reheat: Reheat in a pan over medium heat or in an oven at 350°F (175°C) for 10 minutes to keep them crispy. Avoid microwaving, as it softens the texture.
FAQ potato pancakes with beef and cheese
What meat goes with potato pancakes for dinner?
Potato pancakes pair beautifully with meats like crispy bacon, smoked salmon, sausage, or roasted chicken. For a heartier meal, try them with beef stew, pork chops, or even schnitzel. If you prefer something lighter, serve them with sour cream and a side of grilled sausages.
Is there a difference between potato pancakes and latkes?
Yes! While both are made from grated potatoes, latkes (a traditional Jewish dish) usually contain matzo meal or flour, eggs, and sometimes onion. They are crispier and often fried in oil for Hanukkah. Potato pancakes, on the other hand, can be softer, more uniform, and may not always include added starches or onions.
How do you keep potato patties from falling apart?
To keep your potato patties intact, make sure to remove excess moisture from the grated potatoes by squeezing them in a towel. Adding an egg and a small amount of flour or breadcrumbs also helps bind them together. If they’re still falling apart, chill the mixture for 30 minutes before frying.
Why are my potato pancakes gummy?
Gummy potato pancakes are usually the result of excess starch. To avoid this, rinse the grated potatoes in cold water and drain them well. Also, avoid over-mixing the batter, as this can activate too much starch and make them dense instead of crispy.
How do you keep potatoes from turning brown when making potato pancakes?
Potatoes oxidize quickly once grated, turning brown. To prevent this, soak the grated potatoes in cold water for a few minutes, then drain and squeeze out excess moisture before using. Adding a little lemon juice or vinegar to the water can also help keep them fresh-looking.
Should you rinse potatoes for hash browns?
Yes! Rinsing shredded potatoes removes excess starch, which helps prevent them from becoming sticky or gummy when cooking. After rinsing, be sure to dry them thoroughly with a towel before frying to get crispy hash browns.
Do you need to boil potatoes before making hash browns?
Not necessarily. Traditional hash browns use raw shredded potatoes. However, if you want softer, fluffier hash browns, you can parboil the potatoes for a few minutes, let them cool, and then shred them. Just be careful not to overcook them, or they’ll turn mushy.
Can you shred potatoes ahead of time for latkes?
Yes, but to prevent browning, store the shredded potatoes in a bowl of cold water in the fridge. Before using them, drain and squeeze out all excess moisture. Adding a little lemon juice to the water can also help keep them from darkening.
What is the secret to crispy hash browns?
The key to crispy hash browns is removing as much moisture as possible from the shredded potatoes. Squeeze them out in a towel, cook them in a single layer with minimal stirring, and use a good amount of oil in a hot pan to create that golden-brown crust.
Final Thoughts potato pancakes with beef and cheese
These Potato Pancakes with Beef and Cheese are the ultimate winter comfort food crispy, cheesy, and packed with flavor. Whether you’re making them for a cozy dinner or a weekend treat, they’ll become a family favorite in no time!
Try this recipe and let me know how it turns out. What’s your favorite way to eat potato pancakes? Comment below!