Potato Pancakes with Savory Beef and Cheese 7 Irresistible Wins
Crisp-edged potato pancakes topped with savory spiced beef and a glossy cheddar melt. Chef-tested cues ensure lacy crunch, tender centers, and a clean, flavorful topping for a weeknight-friendly main or party-ready small plate.
Equipment
- Box grater
- Large Mixing Bowl
- Clean kitchen towel or cheesecloth
- Large Skillet
- Spatula
- Wire rack and sheet pan (for holding crisp)
- Measuring Spoons
- Knife and cutting board
Ingredients
For the Potato Pancakes
- 4 medium potatoes, peeled and grated Russet or Yukon Gold; squeeze very dry for best crisp
- 1 small onion, finely chopped mince small so it softens during the quick fry
- 1 large egg binder for tidy pancakes
- 1/4 cup flour use 1:1 gluten free flour for a GF option
- 1/2 tsp baking powder light lift for tender centers
- salt and freshly ground black pepper to taste
- 1/4 tsp garlic powder gentle savory backbone
- 2 Tbsp olive oil for frying; add more as needed between batches
For the Savory Beef Topping
- 1 lb ground beef 85 to 90 percent lean browns well and stays juicy
- 1 small onion, chopped builds sweetness and aroma
- 1/2 tsp dried oregano herbal lift that pairs with cheddar
- 1/2 tsp paprika warm color and subtle smokiness
- 1/2 tsp garlic powder
- salt and freshly ground black pepper to taste after browning
- 1/2 cup shredded cheddar cheese shred from a block for a clean melt
- fresh parsley or chives optional garnish for color and freshness
Instructions
- Set up to hold batches. Preheat oven to 200°F and place a wire rack over a sheet pan to keep finished pancakes crisp. Lay a clean towel or cheesecloth on your board.
- Prep potatoes. Peel and grate on large holes. Rinse briefly in cold water, drain, then bundle in the towel and squeeze very hard until almost no liquid drips. Drier shreds make crisper pancakes.
- Mix batter. In a large bowl combine squeezed potatoes, finely chopped onion, egg, flour, baking powder, garlic powder, salt, and pepper. Stir until cohesive. If loose, sprinkle in another teaspoon of flour.
- Heat skillet. Film a large skillet with 1 tablespoon olive oil over medium heat until it shimmers. A small pinch of batter should sizzle on contact.
- Fry pancakes. Scoop about 2 tablespoons batter per pancake and flatten to roughly 3 inches wide and 1/4 inch thick. Cook 3 to 4 minutes per side until deep golden with lacy edges. Adjust heat to maintain steady browning. Hold on the rack and lightly salt while hot. Repeat with remaining batter, adding a touch more oil as needed.
- Cook beef. In the same skillet add ground beef and chopped onion. Cook over medium, breaking meat apart, 6 to 8 minutes until browned and cooked through. Drain excess fat so the topping stays flavorful, not greasy.
- Season beef. Return to medium heat. Stir in oregano, paprika, garlic powder, salt, and pepper. Cook 1 minute to bloom spices. Taste and adjust seasoning.
- Assemble and melt. Arrange hot potato pancakes on plates or a platter. Spoon savory beef over each one, then sprinkle cheddar on top. Cover for 30 to 60 seconds so the cheese softens, or give a quick low broil for a glossy melt.
- Garnish and serve. Finish with chopped parsley or chives and serve immediately while pancakes are crisp and cheese is soft.
Notes
Crisp insurance: After squeezing the potatoes, let the liquid settle and scrape the starch from the bottom of the bowl back into the batter for extra binding. Pan choice: Cast iron or stainless builds the best crust. Reheat: Skillet 1 to 2 minutes per side, air fryer 360°F for 4 to 6 minutes, or oven 400°F on a rack for 8 to 10 minutes. Swaps: Use turkey or chicken instead of beef, GF flour for the batter, and try Monterey Jack or smoked gouda for a different melt.