Golden, crispy potato pancakes topped with seasoned beef and sweet caramelized onions make this dish deeply comforting and satisfying. It’s a hearty, skillet-made meal that combines simple pantry ingredients into something rich in flavor and perfect for any time of day.
Why You’ll Love This Recipe
This recipe brings together crisp textures and savory depth in one plate. The potato pancakes are crunchy on the outside and tender inside, while the beef adds protein and warmth. Caramelized onions balance everything with natural sweetness. It’s easy to prepare, uses affordable ingredients, and works well as a main dish or a filling brunch option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Potato pancakes:
2 large russet potatoes (about 600 g), peeled and grated
1 tablespoon all-purpose flour (8 g)
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil, for frying
Savory beef and onions:
1/2 pound ground beef (225 g)
1 small onion (about 120 g), thinly sliced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
Transfer the potatoes to a bowl and mix with flour, egg, salt, and black pepper until well combined.
Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
Scoop about 1/4 cup of the potato mixture into the skillet, flattening it gently into a pancake shape.
Cook for 3 to 4 minutes per side until golden brown and crisp. Repeat with remaining mixture and set pancakes aside.
In a separate skillet, heat 1 tablespoon olive oil over medium heat and add the sliced onion.
Cook the onion for 6 to 8 minutes, stirring occasionally, until soft and lightly caramelized.
Add the ground beef to the onions, breaking it apart with a spoon.
Season with salt and black pepper and cook for 7 to 9 minutes until the beef is fully cooked and lightly browned.
Serve the savory beef and onions over the warm potato pancakes.
You can add chopped parsley or green onions to the potato mixture for extra freshness. Spices such as paprika or cumin can be added to the beef for a deeper flavor. For a lighter option, the pancakes can be pan-cooked with minimal oil using a well-seasoned skillet.
Storage/Reheating
Store leftover pancakes and beef separately in airtight containers in the refrigerator for up to 3 days. Reheat pancakes in a skillet over medium heat to restore crispness. The beef mixture can be reheated in a pan or microwave until warmed through.
FAQs
Can I prepare the potato mixture ahead of time?
It’s best prepared fresh, but you can grate the potatoes up to 2 hours ahead if kept submerged in cold water and drained well before mixing.
What type of potatoes work best?
Russet potatoes are ideal because of their high starch content, which helps create crisp pancakes.
Can I bake the potato pancakes instead of frying?
Yes, you can bake them at 200°C for about 20 minutes, flipping halfway, though they will be slightly less crispy.
How do I prevent soggy pancakes?
Removing as much moisture as possible from the grated potatoes is the key to crisp results.
Can I use minced onions inside the pancakes?
Yes, finely minced onions can be mixed into the potato batter for added flavor.
Is this recipe suitable for meal prep?
Yes, both components store well and can be reheated when needed.
Can I freeze the potato pancakes?
Yes, freeze them in a single layer, then reheat in a skillet or oven until hot and crisp.
What can I serve alongside this dish?
A fresh salad or steamed vegetables pair well and balance the richness.
Can I use lean ground beef?
Yes, lean ground beef works well and produces less excess fat during cooking.
How do I know when the beef is fully cooked?
The beef should be evenly browned with no pink remaining and fully heated through.
Conclusion
Potato Pancakes with Savory Beef and Caramelized Onions is a comforting, filling dish that delivers big flavor with simple ingredients. Whether served for brunch, lunch, or dinner, it’s a reliable recipe that feels homemade, satisfying, and easy to return to again and again.
Golden potato pancakes topped with savory ground beef and sweet caramelized onions create a hearty and flavorful meal, perfect for brunch, lunch, or dinner.
Ingredients
2 large russet potatoes (about 600 g), peeled and grated
1 tablespoon all-purpose flour (8 g)
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil, for frying
1/2 pound ground beef (225 g)
1 small onion (about 120 g), thinly sliced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Place grated potatoes in a clean kitchen towel and squeeze out excess moisture.
In a bowl, mix potatoes with flour, egg, salt, and pepper until combined.
Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
Scoop about 1/4 cup of the potato mixture into the skillet and flatten into a pancake shape.
Cook each pancake for 3–4 minutes per side until golden and crisp. Set aside.
In a separate skillet, heat 1 tablespoon olive oil and add sliced onion.
Cook for 6–8 minutes until onions are soft and lightly caramelized.
Add ground beef, breaking it apart with a spoon.
Season with salt and pepper and cook for 7–9 minutes until browned and fully cooked.
Serve beef and onions over the warm potato pancakes.
Notes
Grate and dry potatoes well for crispier pancakes.
Use lean beef for a lighter option with less grease.
Customize the beef mixture with additional spices like paprika or cumin.
Serve with a side salad or steamed vegetables for a balanced meal.
Freeze pancakes in a single layer and reheat in a skillet or oven.
