Potato Pancakes with Savory Beef and Cheese

Potato Pancakes with Savory Beef and Cheese is a hearty, comfort-food dish that brings crispy golden potato cakes together with seasoned ground beef and melty cheese for a meal that’s seriously satisfying. Whether I make them for dinner, a cozy brunch, or game-day snacking, this recipe delivers bold flavors and nostalgic comfort in every bite.

Why You’ll Love This Recipe

I love this dish because it turns simple ingredients into a rich, indulgent meal that everyone wants seconds of. The potato pancakes are crispy on the outside and tender inside, and the savory beef filling adds protein and richness. When I melt the cheese over the top or stuff it inside, it adds a gooey, creamy layer that ties everything together. Plus, it’s fun to make and customize based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the potato pancakes:

• Russet potatoes, peeled and grated

• Onion, grated or finely chopped

• Eggs

• All-purpose flour

• Salt and pepper

• Oil for frying (vegetable or canola)

For the savory beef filling:

• Ground beef

• Garlic, minced

• Onion, diced

• Paprika

• Salt and pepper

• Worcestershire sauce or soy sauce

• Shredded cheddar or mozzarella cheese

• Fresh parsley (optional for garnish)

Directions

1. I start by grating the potatoes and squeezing out as much moisture as possible using a clean towel or cheesecloth.

2. I mix the grated potatoes with grated onion, eggs, flour, salt, and pepper to form the pancake batter.

3. In a large skillet, I heat oil over medium heat and drop in spoonfuls of the potato mixture, flattening them with a spatula. I fry until golden brown and crispy on both sides, about 3–4 minutes per side.

4. While the pancakes cook, I prepare the beef. I brown the ground beef in a skillet with onion, garlic, paprika, Worcestershire sauce, salt, and pepper until fully cooked.

5. To serve, I top each potato pancake with a generous spoonful of beef, then sprinkle or melt shredded cheese over the top. I garnish with chopped parsley and serve hot.

Servings and timing

This recipe serves about 4 people and takes around 45 minutes total — including prepping, frying, and assembling the beef and cheese topping.

Variations

Sometimes I add chopped bell peppers or jalapeños to the beef for extra flavor. I’ve also added sour cream, salsa, or a fried egg on top for a brunch-style twist. For a fun variation, I sandwich the beef and cheese between two small pancakes to make mini potato sliders. And when I want to keep it vegetarian, I swap the beef for seasoned lentils or sautéed mushrooms.

Storage/Reheating

Leftovers can be stored in the fridge for up to 3 days. I reheat them in a skillet or oven at 375°F (190°C) to keep the pancakes crisp. I avoid microwaving, which softens the texture. The beef mixture also freezes well, so I sometimes make extra for future meals.

FAQs

Can I make the potato pancakes ahead of time?

Yes, I fry them ahead and reheat in the oven to restore crispness. I store them in a single layer with parchment paper in between.

What kind of potatoes work best?

I use starchy potatoes like russets because they hold together well and crisp up nicely. Yukon golds can also work, but they’re a bit creamier.

Do I have to peel the potatoes?

Not necessarily. If I scrub them well, I sometimes leave the skins on for extra texture and flavor.

Can I bake the pancakes instead of frying?

Yes, I bake them at 425°F (220°C) on a greased baking sheet, flipping once halfway through, until both sides are golden and crisp.

What cheese goes best with this dish?

I usually use cheddar for sharpness or mozzarella for meltiness. A blend of Monterey Jack and pepper jack also adds a nice kick.

Conclusion

Potato Pancakes with Savory Beef and Cheese is one of those meals that brings joy to the table every time I make it. It’s crispy, cheesy, meaty, and endlessly customizable — perfect for when I want comfort food with a bit of flair. Whether as a casual dinner or a weekend indulgence, it’s a dish that always hits the spot.

Potato Pancakes with Savory Beef and Cheese

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Halal

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Description

Potato Pancakes with Savory Beef and Cheese is a hearty, comforting dish combining crispy golden potato cakes with flavorful ground beef and melty cheese for a satisfying and customizable meal.

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Ingredients

• 4 large russet potatoes, peeled and grated
• 1 small onion, grated or finely chopped
• 2 eggs
• 1/4 cup all-purpose flour
• Salt and pepper, to taste
• Vegetable or canola oil, for frying
• 1 lb ground beef
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon Worcestershire sauce or soy sauce
• 1 cup shredded cheddar or mozzarella cheese
• Fresh parsley, chopped (optional for garnish)

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Instructions

1. Grate potatoes and squeeze out excess moisture using a clean towel or cheesecloth.
2. In a bowl, mix grated potatoes, grated onion, eggs, flour, salt, and pepper.
3. Heat oil in a large skillet over medium heat. Drop spoonfuls of potato mixture into the skillet, flatten with a spatula, and fry for 3–4 minutes per side until golden brown. Drain on paper towels.
4. In another skillet, cook ground beef with diced onion, garlic, paprika, salt, pepper, and Worcestershire sauce until browned and fully cooked.
5. Top each potato pancake with a spoonful of beef and sprinkle or melt cheese over the top.
6. Garnish with fresh parsley and serve hot.

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Notes

• Add chopped bell peppers or jalapeños to beef for extra flavor.
• Top with sour cream, salsa, or a fried egg for a brunch twist.
• Make mini potato sliders by sandwiching beef and cheese between pancakes.
• Swap beef for seasoned lentils or sautéed mushrooms for a vegetarian version.
• Reheat pancakes in oven or skillet to keep them crispy.

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Nutrition

• Serving Size: 2 pancakes with beef and cheese
• Calories: 580
• Sugar: 2g
• Sodium: 720mg
• Fat: 36g
• Saturated Fat: 14g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 120mg