Potato Pancakes Stuffed With Savory Beef And Melty Cheese offer a delightful twist on a classic comfort food, combining crispy potato goodness with a rich, savory filling for a truly satisfying meal. This recipe is incredibly useful for weeknight dinners or special occasions, providing a hearty and flavorful experience that’s sure to impress.
Key Ingredients for Potato Pancakes Stuffed With Savory Beef And Melty Cheese
For the Potato Pancakes:
- 2 lbs Russet potatoes, peeled and grated (about 4-5 medium potatoes)
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Vegetable oil or other neutral oil, for frying
For the Savory Beef Filling:
- 1 lb ground beef (80/20 or 85/15 recommended)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons Worcestershire sauce
- 1/4 cup beef broth (or water)
For the Melty Cheese:
- 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1/2 cup shredded mozzarella cheese
Optional Toppings:
- Sour cream or plain Greek yogurt
- Chopped fresh chives or parsley
- Diced tomatoes
- Hot sauce
How to Make Potato Pancakes Stuffed With Savory Beef And Melty Cheese
This recipe offers a truly satisfying experience, transforming simple ingredients into a gourmet dish. The combination of crispy, golden potato pancakes encasing a deeply savory beef filling, all topped with gloriously melty cheese, is pure comfort food perfection. Expect a preparation time of approximately 30 minutes, with about 30-40 minutes of cooking time, making it a manageable yet impressive meal.
Step-by-Step Instructions
- Prepare the Potato Mixture: Squeeze as much excess moisture as possible from the grated potatoes. You can do this by placing the grated potatoes in a cheesecloth or a clean kitchen towel and wringing it out thoroughly. In a medium bowl, combine the squeezed grated potatoes, beaten egg, flour, salt, pepper, and garlic powder. Mix gently until just combined. Be careful not to overmix.
- Cook the Savory Beef Filling: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Season the Beef: Sprinkle the smoked paprika and dried oregano over the beef mixture. Season generously with salt and pepper. Pour in the Worcestershire sauce and beef broth. Stir well and bring to a simmer. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Assemble the Stuffed Potato Pancakes: Take about 1/4 cup of the potato mixture and flatten it slightly in your hand to form a patty. Spoon about 1-2 tablespoons of the savory beef filling onto one half of the potato patty, leaving a small border around the edges. Sprinkle a generous amount of the shredded cheddar and mozzarella cheese over the beef filling.
- Form the Stuffed Pancakes: Carefully fold the other half of the potato mixture over the filling, gently pressing the edges to seal. Ensure the filling is completely enclosed within the potato. Repeat this process with the remaining potato mixture and beef filling until all ingredients are used.
- Fry the Stuffed Potato Pancakes: Heat about 1/4 inch of vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Once the oil is hot (a small piece of potato should sizzle immediately), carefully place 2-3 stuffed potato pancakes into the skillet, making sure not to overcrowd the pan.
- Cook Until Golden Brown and Crispy: Fry the potato pancakes for about 4-5 minutes per side, or until they are deeply golden brown and crispy. The heat should be sufficient to cook the potato through while becoming wonderfully crisp.
- Drain and Serve: Once cooked, remove the stuffed potato pancakes from the skillet using a slotted spatula and place them on a wire rack set over a baking sheet to drain any excess oil. This helps to maintain their crispiness.
- Serve Hot: Serve your Potato Pancakes Stuffed With Savory Beef And Melty Cheese immediately. Garnish with your favorite toppings such as a dollop of sour cream, fresh chives, diced tomatoes, or a dash of hot sauce.
Why You’ll Love This Potato Pancakes Stuffed With Savory Beef And Melty Cheese
You’ll absolutely adore these Potato Pancakes Stuffed With Savory Beef And Melty Cheese for their incredible versatility and comforting nature. The star of the show is undeniably the delightful contrast between the crispy, golden potato exterior and the rich, savory beef and gooey cheese filling – it’s a flavor explosion in every bite that reminds you of a gourmet shepherd’s pie wrapped in a potato hug! Making these at home is also incredibly budget-friendly. Instead of expensive restaurant versions, you can create a restaurant-quality meal for a fraction of the cost, using simple, everyday ingredients you likely already have in your pantry.
The thoughtful combination of savory spices in the beef, the creamy meltiness of the cheese, and the satisfying crunch of the potato pancake makes this dish truly special. It’s a fantastic alternative to traditional potato pancakes or even burgers, offering a unique texture and flavor profile that will have everyone asking for seconds. So why wait for a special occasion? Give these amazing Potato Pancakes Stuffed With Savory Beef And Melty Cheese a try tonight and discover your new favorite comfort food!
Storing and Reheating Tips
To store leftover Potato Pancakes Stuffed With Savory Beef And Melty Cheese, allow them to cool completely on a wire rack. Once cooled, place them in an airtight container or a resealable plastic bag. They will keep well in the refrigerator for up to 3-4 days.
For reheating, the oven is your best friend to maintain crispiness. Preheat your oven to 375°F (190°C). Place the potato pancakes on a baking sheet and reheat for 10-15 minutes, or until heated through and crisp. You can also reheat them in a skillet over medium heat, flipping occasionally, though they may not achieve the same level of crispness as in the oven. For longer storage, you can freeze the cooked and cooled potato pancakes. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator before reheating them in the oven for best results.
Final Thoughts
These Potato Pancakes Stuffed With Savory Beef And Melty Cheese are a true testament to the power of simple ingredients coming together in delicious harmony. We hope you’ll be inspired to create this comforting and flavorful dish in your own kitchen. Enjoy every crispy, cheesy, savory bite!
Potato Pancakes Stuffed With Savory Beef And Melty Cheese
Ingredients
Equipment
Method
- Squeeze as much excess moisture as possible from the grated potatoes. You can do this by placing the grated potatoes in a cheesecloth or a clean kitchen towel and wringing it out thoroughly. In a medium bowl, combine the squeezed grated potatoes, beaten egg, flour, salt, pepper, and garlic powder. Mix gently until just combined. Be careful not to overmix.2 lbs Russet potatoes, 1 large egg, 1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 lb ground beef, 1 medium onion, 2 cloves garlic
- Sprinkle the smoked paprika and dried oregano over the beef mixture. Season generously with salt and pepper. Pour in the Worcestershire sauce and beef broth. Stir well and bring to a simmer. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.1/2 teaspoon smoked paprika, 1/4 teaspoon dried oregano, Salt and freshly ground black pepper, 2 tablespoons Worcestershire sauce, 1/4 cup beef broth
- Take about 1/4 cup of the potato mixture and flatten it slightly in your hand to form a patty. Spoon about 1-2 tablespoons of the savory beef filling onto one half of the potato patty, leaving a small border around the edges. Sprinkle a generous amount of the shredded cheddar and mozzarella cheese over the beef filling.1 cup shredded cheddar cheese, 1/2 cup shredded mozzarella cheese
- Carefully fold the other half of the potato mixture over the filling, gently pressing the edges to seal. Ensure the filling is completely enclosed within the potato. Repeat this process with the remaining potato mixture and beef filling until all ingredients are used.
- Heat about 1/4 inch of vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Once the oil is hot (a small piece of potato should sizzle immediately), carefully place 2-3 stuffed potato pancakes into the skillet, making sure not to overcrowd the pan.Vegetable oil or other neutral oil
- Fry the potato pancakes for about 4-5 minutes per side, or until they are deeply golden brown and crispy. The heat should be sufficient to cook the potato through while becoming wonderfully crisp.
- Once cooked, remove the stuffed potato pancakes from the skillet using a slotted spatula and place them on a wire rack set over a baking sheet to drain any excess oil. This helps to maintain their crispiness.
- Serve your Potato Pancakes Stuffed With Savory Beef And Melty Cheese immediately. Garnish with your favorite toppings such as a dollop of sour cream, fresh chives, diced tomatoes, or a dash of hot sauce.Sour cream or plain Greek yogurt, Chopped fresh chives or parsley, Diced tomatoes, Hot sauce