Name: Meat Stuffed Potato Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 large potatoes, peeled and grated; 1/2 cup all-purpose flour; 1 egg; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1 tablespoon vegetable oil (for frying); 1 lb ground beef (or your preferred ground meat); 1/2 onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil (for cooking)

These Meat Stuffed Potato Pancakes are a delightful combination of crispy, savory potato pancakes with a flavorful meat filling, perfect for a hearty meal or a satisfying snack. With a satisfying crunch on the outside and a rich, savory center, these pancakes are sure to please your taste buds.

Ingredients

4 large potatoes, peeled and grated

1/2 cup all-purpose flour

1 egg

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 tablespoon vegetable oil (for frying)

For the Meat Filling:

1 lb ground beef (or your preferred ground meat)

1/2 onion, finely chopped

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil (for cooking)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until softened. Add the ground meat, paprika, thyme, salt, and pepper. Cook for 5-7 minutes, breaking up the meat as it cooks, until browned and fully cooked. Remove from heat and set aside.

Prepare the potato pancake mixture: In a large bowl, combine the grated potatoes, flour, egg, salt, black pepper, and garlic powder. Stir until well combined.

Form the pancakes: Heat vegetable oil in a skillet over medium heat. Take a small handful of the potato mixture and flatten it into a round pancake shape. Place a tablespoon of the cooked meat filling in the center, then fold the edges of the pancake around the filling, sealing it closed.

Fry the pancakes: Carefully place the filled potato pancakes in the hot skillet. Cook for 3-4 minutes on each side, until golden brown and crispy. Repeat with the remaining mixture and filling.

Serve: Once cooked, remove the pancakes from the skillet and drain on a paper towel. Serve hot, with a side of sour cream or your favorite dipping sauce.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Variations

Meat Options: While ground beef is a classic choice, I like to switch it up by using ground turkey, chicken, or even pork for a different flavor profile.

Cheese Filling: If I want to make them extra indulgent, I add a small amount of cheese to the meat mixture, like shredded mozzarella or cheddar.

Vegetarian Version: For a vegetarian version, I swap the meat for sautéed mushrooms, spinach, and ricotta cheese, creating a satisfying and flavorful filling.

Spicy Twist: I enjoy adding a pinch of chili flakes or a dash of hot sauce to the meat filling for a spicy kick.

Storage/Reheating

Storage: Leftover meat stuffed potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: I recommend reheating them in a skillet over medium heat to get the crispiness back. Alternatively, you can warm them in a 350°F oven for about 10 minutes, flipping halfway through for even heating.

FAQs

Can I make these potato pancakes ahead of time?

Yes, you can! I like to prepare the filling and the potato pancake mixture ahead of time, then store them separately in the fridge for up to 24 hours. When you’re ready to cook, simply form and fry the pancakes.

Can I freeze these pancakes?

Absolutely! These pancakes freeze well. After frying, I let them cool completely, then place them in a single layer on a baking sheet in the freezer. Once frozen solid, I transfer them to a ziplock bag for storage. To reheat, I bake them in the oven or fry them again for that crispy texture.

What can I serve with these meat-stuffed potato pancakes?

I usually serve them with a side of sour cream, applesauce, or a tangy dipping sauce. A fresh salad or roasted vegetables also makes a great accompaniment.

Can I make these pancakes without egg?

Yes, if I need an egg-free version, I substitute the egg with a flaxseed meal or chia seed mixture (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water, let sit for 5 minutes to thicken).

What type of meat can I use for the filling?

I love using ground beef, but ground turkey, chicken, pork, or lamb also work well. You can even try a combination of different meats for a unique flavor.

Conclusion

These Meat Stuffed Potato Pancakes are a delightful and hearty dish that combines the crunch of crispy potato pancakes with a savory, flavorful meat filling. Whether served as a meal or a snack, they’re sure to be a hit with anyone who loves comforting, flavorful food. I enjoy making them because they’re simple, customizable, and always satisfying. Try them out the next time you’re craving something warm, crispy, and full of flavor!

Recipe: