Description
This hearty and comforting recipe features crispy potato pancakes topped with a savory ground beef mixture and melted sharp cheddar cheese. Perfect for a satisfying main course, these potato pancakes combine the classic texture of golden latkes with a rich, flavorful beef topping seasoned with smoked paprika and thyme. Garnished with fresh parsley, this dish offers a delightful balance of crispy, cheesy, and meaty flavors.
Ingredients
Scale
Potato Pancakes
- 4 medium russet potatoes (peeled and grated)
- 1 small onion (grated)
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Beef Topping
- 1 lb ground beef
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup beef broth (optional for moisture)
- 1 cup shredded sharp cheddar cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare Potato Mixture: Place grated potatoes and grated onion in a clean kitchen towel and squeeze out as much moisture as possible to ensure crispiness in the pancakes. In a large bowl, combine the drained potato and onion mixture with eggs, all-purpose flour, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Cook Potato Pancakes: Heat a thin layer of vegetable oil in a large skillet over medium heat. Scoop approximately 1/4 cup of the potato mixture per pancake into the skillet and flatten each slightly with a spatula. Fry each side for 3 to 4 minutes until pancakes are golden brown and crispy. Once cooked, transfer pancakes to a paper towel-lined plate to absorb excess oil and keep warm while preparing the beef topping.
- Cook Beef Mixture: In a separate skillet, heat over medium heat and add the ground beef. Cook, stirring and breaking it apart, until browned completely, about 5 to 6 minutes. Drain any excess fat if necessary. Then add diced onion and minced garlic to the skillet and sauté for an additional 3 to 4 minutes until the onion becomes soft and translucent.
- Season and Simmer Beef: Stir in smoked paprika, dried thyme, salt, pepper, and beef broth if using. Allow the mixture to simmer for a few minutes until all flavors meld together and the sauce slightly thickens.
- Assemble and Serve: Place warm potato pancakes on serving plates. Spoon a generous portion of the savory beef topping over each pancake. Sprinkle shredded sharp cheddar cheese on top so it slightly melts from the heat. Garnish with freshly chopped parsley if desired. Serve immediately and enjoy this comforting dish.
Notes
- For crispier potato pancakes, cook in batches and avoid overcrowding the skillet.
- You can substitute ground turkey or chicken for ground beef as a lighter alternative.
- Adding sour cream or hot sauce on top enhances the flavor profile.
- Use gluten-free flour instead of all-purpose flour to make this recipe gluten-free.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
