Potato Pancakes with Savoury Beef and Cheese
These crispy, cheesy beef stuffed potato cakes are pure comfort food magic. Crispy on the outside, gooey and savory on the inside—perfect for weeknight dinners, weekend brunches, or snack attacks.
Equipment
- Large Skillet
- Grater or Food Processor
- Mixing bowls
Ingredients
Potato Pancakes
- 4 large potatoes grated
- 1 small onion grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- oil for frying
Savory Beef Filling
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
Instructions
- Grate potatoes and onion. Squeeze out excess moisture using a clean kitchen towel. In a bowl, mix with eggs, flour, salt, and pepper. Set aside.
- In a skillet over medium heat, sauté diced onion and garlic until fragrant. Add ground beef, breaking it apart. Cook until browned, then add Italian seasoning, salt, and pepper. Stir in cheese until melted. Let cool slightly.
- Take a scoop of the potato mixture and flatten it into a disc. Place a spoonful of beef mixture in the center, then top with another scoop of potato and seal edges. Repeat with remaining mixture.
- Heat oil in a skillet over medium heat. Fry each pancake 3–4 minutes per side, or until golden and crispy. Drain on paper towels and serve hot.
Notes
These pancakes freeze beautifully! Cool them first, then wrap individually and store in a zip-top bag. Reheat in a skillet or oven for best results.