Description
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 370
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg
