Potato Pancakes Savory Beef Cheese (Print-Friendly Version)
Enjoy crispy potato pancakes topped with seasoned beef and melted cheese, bringing together hearty flavors and comforting textures. Ideal for chilly evenings, this savory dish is a keeper.
# Ingredients You’ll Need:
→ For the potato pancakes
01 -
4 medium potatoes, peeled and grated
02 -
1 small onion, finely chopped
03 -
1 large egg
04 -
1/2 cup all-purpose flour
05 -
1 teaspoon baking powder
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
2 tablespoons vegetable oil
→ For the beef and cheese topping
09 -
1 pound ground beef
10 -
1/2 cup bell pepper, diced
11 -
2 cloves garlic, minced
12 -
1 teaspoon paprika
13 -
1/2 teaspoon ground cumin
14 -
Salt, to taste
15 -
Black pepper, to taste
16 -
1 cup shredded cheese (such as cheddar, mozzarella, or a blend)
# How to Make It:
01 -
Grate the potatoes and squeeze out excess moisture using a clean kitchen towel.
02 -
In a mixing bowl, combine the grated potatoes, chopped onion, egg, flour, baking powder, salt, and black pepper. Stir until thoroughly blended.
03 -
Heat vegetable oil in a large skillet over medium heat. Shape the potato mixture into patties and cook until golden and crisp on both sides, about 3–4 minutes per side. Remove to a paper towel-lined plate.
04 -
In a separate skillet over medium-high heat, cook ground beef until browned, breaking it up as it cooks. Drain excess fat if needed.
05 -
Stir in diced bell pepper and minced garlic. Add paprika, cumin, salt, and black pepper. Continue to sauté for 1–2 minutes until the pepper is tender and spices are fragrant.
06 -
Spoon the beef mixture over the potato pancakes, sprinkle with shredded cheese, and heat briefly until the cheese melts. Garnish with fresh herbs if desired and serve warm.
# Extra Suggestions:
01 -
For crisper pancakes, allow grated potatoes to rest for 10–15 minutes, drain excess liquid, and pat dry before mixing. Customize toppings with other cheeses or additional vegetables as desired. Refrigerate leftovers for up to 3 days.