This recipe is one of my favorite comfort meals. Crispy potato pancakes, savory beef, and melted cheese on top… it’s simple, filling, and always hits the spot. Perfect for lunch, dinner, or even a cozy weekend meal.
What I love most is that it uses basic ingredients, but the result feels special. Golden and crunchy outside, soft inside, and that beef + cheese combo makes it so satisfying.
Why You’ll Love This Recipe
- Crispy on the outside, soft inside
- Rich, well-seasoned beef filling
- Melted cheese makes it extra comforting
- Easy ingredients and simple steps
- Great for family meals
What You’ll Need to Make This Recipe
For the potato pancakes: potatoes, onion, egg, flour, salt, pepper, and frying oil.
For the beef: ground beef, onion, garlic, olive oil, and simple spices.
For topping: shredded cheese (mozzarella or cheddar) and parsley if you want.
Exact measurements are in the ingredients section below.
How to Make This Recipe (Step by Step)
- Grate and squeeze the potatoes: Peel and grate the potatoes. Put them in a clean towel (or cheesecloth) and squeeze very well to remove as much liquid as possible. This step is the secret to crispy pancakes.
- Mix the batter: In a bowl, add the squeezed potatoes, grated onion, egg, flour, salt, and black pepper. Mix until everything is well combined.
- Fry the potato pancakes: Heat a thin layer of oil in a skillet over medium heat. Scoop the mixture (about 2 tablespoons each), flatten into small pancakes, and fry for 3–4 minutes per side until golden and crispy. Transfer to paper towels or a wire rack.
- Cook the beef filling: In another pan, heat olive oil. Add chopped onion and cook 2–3 minutes until soft. Add garlic for 30 seconds, then add ground beef. Break it up and cook until browned. Season with salt, pepper, paprika, and cumin (if using).
- Assemble: Place the potato pancakes on a baking tray. Spoon the beef on top of each one.
- Add cheese and melt: Sprinkle shredded cheese over the beef. Bake at 180°C (350°F) for 5–7 minutes, just until the cheese melts. (You can also cover the pan for 1–2 minutes on the stove to melt the cheese quickly.)
- Serve: Top with parsley if you like. Serve warm with a simple salad, yogurt sauce, or pickles.
Frequently Asked Questions
Can I make the potato pancakes ahead of time?
Yes. Cook them first, then store in the fridge. Reheat in the oven or air fryer to bring back the crispiness.
What cheese is best for this recipe?
Mozzarella melts great and gives stretch, cheddar adds stronger flavor. A mix of both is perfect.
Can I use chicken instead of beef?
Yes, ground chicken or turkey works well. Season it the same way.
How do I keep potato pancakes crispy?
Squeeze the potatoes very well and avoid stacking pancakes right after frying. Let them cool on a wire rack if possible.
Can I freeze potato pancakes?
Yes. Freeze them cooked (without toppings). Reheat in the oven or air fryer for best texture.
Potato Pancakes with Savory Beef and Cheese
Ingredients
For the Potato Pancakes
- 4 medium potatoes, peeled and grated
- 1 small onion, finely grated
- 1 large egg
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
For the Savory Beef
- 250 g (1/2 lb) ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin (optional)
For Topping
- 1 cup shredded cheese (mozzarella, cheddar, or mix)
- Chopped parsley (optional)
Instructions
- Squeeze grated potatoes very well to remove liquid.
- Mix potatoes, onion, egg, flour, salt, and pepper.
- Fry pancakes 3–4 minutes per side until golden.
- Cook beef with onion, garlic, and spices until browned.
- Top pancakes with beef and cheese.
- Bake 5–7 minutes at 180°C (350°F) until cheese melts.
- Serve warm (parsley optional).
Final Note
If you want a cozy meal that feels homemade and satisfying, this is it. Crispy potatoes, savory beef, and melty cheese— simple but so good. Enjoy!