Step-by-Step InstructionsStep 1: Prep the Potatoes
Grate the potatoes and onion : Use a box grater or food processor.
Squeeze moisture : Wrap the grated mixture in a clean kitchen towel and squeeze out excess liquid (this ensures crispy pancakes!).
Step 2: Mix the Potato Batter
In a bowl, combine the grated potatoes and onion , eggs , flour , garlic powder , paprika , salt , and pepper . Mix well.
Step 3: Cook the Beef Filling
In a skillet over medium heat, cook ground beef , onion , and garlic until browned.
Add paprika and smoked paprika , stirring to coat the beef. Season with salt and pepper.
Remove from heat and mix in shredded cheese . Let cool slightly.
Step 4: Assemble the Pancakes
Form the pancakes :
Divide the potato mixture into 8 equal portions.
Press each into a 3-inch round patty .
Add the filling :
Place a small spoonful of the beef-cheese mixture in the center of each patty.
Fold the edges of the potato mixture over the filling to fully enclose it, then gently flatten into a pancake shape.
Step 5: Fry the Pancakes
Heat 1 tbsp oil in a skillet over medium heat.
Cook 2–3 pancakes at a time , flipping once, until golden and crispy on both sides (~4–5 minutes per side).
Add more oil as needed between batches.
Step 6: Serve & Enjoy
Keep pancakes warm in a low oven (200°F/90°C) while frying the rest.
Serve hot with sour cream , applesauce , or ketchup on the side.
Pro Tips for Perfect Pancakes
Moisture Control : Squeeze the grated potatoes firmly—excess water makes pancakes soggy.
Cheese Ratio : Use a mix of cheddar and mozzarella for melty perfection.
Crispy Edges : Let the skillet get hot before adding oil for better browning.
Stuffed Success : Press the edges of the potato mixture firmly to prevent filling from leaking.
