If you love meals that are crispy, cheesy, and downright comforting, then these Easy Crispy Potato Pancakes with Savoury Beef and Cheese are about to become your new obsession. Imagine golden potato pancakes with perfectly crisp edges, topped with flavorful seasoned beef and a generous layer of melty cheese it’s a cozy, satisfying dish that delivers on both taste and texture. Whether you’re feeding your family or just treating yourself to something special, this recipe hits the spot every single time.
Table of Contents
Why You’ll Love This Recipe
- Crispy Perfection Those golden-brown edges? Absolute heaven.
- Ultimate Comfort Food Creamy potatoes, rich beef, and melted cheese… need I say more?
- Easy to Make Simple ingredients and minimal prep.
- Kid-Friendly & Crowd-Pleasing It’s the kind of meal that makes everyone happy.
- Versatile Great for lunch, dinner, or even a hearty snack.
Ingredients
Here’s what you’ll need to bring this crispy-cheesy dream to life. I’ve included helpful notes along the way!
For the Potato Pancakes
- Potatoes – Use starchy potatoes like Russet for that ideal crispiness.
- Onion – Grated, for a bit of sweetness and flavor.
- Eggs – To help bind everything together.
- Flour – Just enough to keep the mixture from falling apart.
- Salt & Pepper – For seasoning, of course.
- Oil – For frying, go for a neutral oil like canola or vegetable.
For the Savoury Beef
- Ground Beef – Choose lean or medium depending on your preference.
- Garlic – Because garlic makes everything better.
- Onion – Diced and sautéed with the beef for flavor.
- Tomato Paste – Adds richness and depth.
- Worcestershire Sauce – Gives the beef that umami punch.
- Salt & Pepper – To taste.
For the Cheese Layer
- Cheddar Cheese Sharp and melty, it’s the perfect finishing touch.
- Mozzarella (optional) If you want that stretchy cheese pull moment.
Note: Full list of ingredients with exact measurements can be found in the recipe card at the end of this post!
How to Make Crispy Potato Pancakes Beef Cheese
Step 1: Prep the Potatoes
Peel and grate your potatoes and onions, then squeeze out as much liquid as you can using a clean kitchen towel. This step is key for that crisp texture!
Step 2: Mix and Form
In a big bowl, mix your grated potato and onion with the eggs, flour, salt, and pepper. Scoop out portions and flatten into pancake shapes.
Step 3: Fry to Golden Goodness
Heat oil in a skillet and fry each pancake until both sides are golden and crispy. Try not to eat them all right away — I know, it’s hard!
Step 4: Cook the Beef
In another pan, brown your beef with onion and garlic. Add tomato paste and Worcestershire sauce, then season to taste. Let it simmer until it’s juicy and flavorful.
Step 5: Assemble & Melt
Place the beef mixture on top of each pancake, sprinkle generously with cheese, and pop it under the broiler (or back in the skillet with a lid) until the cheese is melted and dreamy.
Pro Tips for Making Crispy Potato Pancakes Beef Cheese
- Squeeze those potatoes! The drier they are, the crispier the pancake. No shortcuts here.
- Low and slow for the beef – Let the flavors develop by simmering it gently.
- Use a cast iron skillet – It gives the best crispy edge.
- Shred your own cheese – Pre-shredded cheese has anti-caking agents that don’t melt as nicely.
- Double the batch – These freeze beautifully!
Serving Ideas for Crispy Potato Pancakes Beef Cheese
These beauties shine on their own, but here are some delicious ways to serve them:
- With a dollop of sour cream or Greek yogurt
- Topped with fresh chives or green onions
- Alongside a simple green salad for balance
- As part of a brunch spread with eggs on top (yes, please)
Make Ahead and Storage
- Make Ahead: You can make the potato pancakes and beef mixture ahead of time. Just assemble and melt the cheese when ready to serve.
- Storing Leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the pancakes and beef separately. Reheat in the oven to keep them crisp.
- Reheating: Warm in the oven or air fryer for best results microwaving works in a pinch, but the crispiness might take a hit.
FAQs About Crispy Potato Pancakes Beef Cheese
Can I use leftover mashed potatoes for the pancakes?
You totally can! The texture will be a bit softer and more like a potato patty, but still delish. Just reduce or skip the flour since mashed potatoes already have a smoother consistency and some built-in binding.
What other cheese works well in this recipe?
So many options! Try Swiss, Gruyère, or even a spicy pepper jack if you’re feeling bold. Basically, if it melts and you love it, it belongs on these potato pancakes.
Can I make this vegetarian?
Absolutely. Swap the beef for sautéed mushrooms, lentils, or a plant-based ground beef substitute. You’ll still get all the savory, cheesy satisfaction without the meat.
How do I keep the pancakes crispy?
The trick is to squeeze out all the moisture from the potatoes and let them rest on a wire rack instead of paper towels after frying. And if you’re holding them before serving, keep them warm in a low oven to maintain that golden crunch.
You Might Also Like
Craving more comfort food? Try our creamy Southern Smothered Potatoes or hearty Mashed Potato Bowl. For a beefy twist, check out the Ultimate Guide to Beef Chuck Eye Steak. You might also love our easy Bacon Pasta and loaded flavors of Burger Bowls.
Final Thoughts
If you’re after a dish that brings big comfort with minimal fuss, these Easy Crispy Potato Pancakes with Savoury Beef and Cheese are the answer. They’re crispy, cheesy, savory, and just downright irresistible. Whether you’re serving them up for a family dinner or sneaking a few for yourself straight from the skillet, one thing’s for sure they’re going to be a hit. So go on, make them once, and don’t be surprised when they become your new weekly favorite.
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Easy Crispy Potato Pancakes with Savoury Beef and Cheese Recipe
- Total Time: 45 minutes
- Yield: 8 pancakes 1x
Description
Golden, crispy potato pancakes stuffed with a rich, cheesy ground beef filling these savory treats are comfort food at its finest. Easy to prep and full of flavor, they make a satisfying meal or snack that’s freezer-friendly too!
Ingredients
Potato Pancakes
4 large potatoes, grated
1 small onion, grated
2 large eggs
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
Oil for frying
Savory Beef Filling
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded cheddar cheese
Instructions
Prepare the Potato Mixture
Grate the potatoes and onion, then squeeze out as much moisture as possible using a clean kitchen towel. Transfer to a large bowl and mix with eggs, flour, salt, and black pepper. Set aside.Cook the Beef Filling
In a skillet over medium heat, sauté the diced onion and garlic until fragrant, about 2–3 minutes. Add the ground beef, breaking it apart with a spoon, and cook until browned. Stir in the Italian seasoning, salt, and pepper. Remove from heat and mix in shredded cheddar cheese until melted. Let the mixture cool slightly.Assemble the Pancakes
Take a scoop of the potato mixture and flatten it into a disc in your hand. Place a spoonful of the beef filling in the center. Top with another scoop of potato mixture and press the edges to seal, forming a stuffed patty. Repeat with remaining ingredients.Fry the Pancakes
Heat oil in a skillet over medium heat. Fry the pancakes in batches for 3–4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil. Serve hot.
Notes
Make-Ahead Tip: These pancakes freeze well! Let them cool completely, then wrap individually and freeze in a zip-top bag. Reheat in a skillet or oven until warmed through and crispy.
Try mixing in other cheeses like mozzarella or pepper jack for a different twist.
Serve with sour cream or a simple garlic-yogurt dip for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 pancake
- Calories: 310
- Sugar: 2g
- Sodium: 470mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 85mg