Potato Pancakes Stuffed with Savory Beef and Cheese Ingredients Beef filling 1 lb (450 g) ground beef 1 tbsp olive oil (only if beef is very lean) 1/2 small onion, finely diced 2 cloves garlic, minced 1 tsp Worcestershire sauce 1 tsp paprika (sweet or smoked) 1/2 tsp dried oregano (or Italian seasoning) 1/2 tsp kosher salt, to taste 1/4 tsp black pepper Optional: pinch chili flakes Potato pancake batter 2 lb (900 g) russet or Yukon Gold potatoes, peeled 1 small onion, grated (or 1 tsp onion powder) 2 large eggs 1/3 cup (45 g) all-purpose flour (or potato starch for GF) 1/2 tsp baking powder (crisper edges) 1 tsp kosher salt 1/4 tsp black pepper Cheese 1 1/2 cups shredded low‑moisture mozzarella (or Monterey Jack/Provolone) For frying Neutral oil (canola/avocado), plus 2 tbsp butter for flavor To finish (optional) Chopped parsley or chives Sour cream or garlicky yogurt for dipping Instructions Make the beef filling Heat a skillet over medium-high. Add oil if needed, then the beef and onion. Cook, breaking up, until browned (5–6 min). Drain excess fat. Stir in garlic, Worcestershire, paprika, oregano, salt, pepper, and chili flakes; cook 1 minute. Taste and adjust seasoning. Cool slightly. Prep the potatoes Grate potatoes on the large holes of a box grater (or use a food processor). Immediately place in a bowl of cold water 2–3 minutes to reduce starch and prevent browning. Drain in a sieve, then squeeze hard by handfuls in a clean towel to remove as much liquid as possible. This is key for crisp pancakes. Make the batter In a large bowl whisk eggs, flour, baking powder, salt, and pepper to a smooth slurry. Add grated potatoes and grated onion; toss to coat evenly. Pan-fry the first side Heat a large nonstick or cast-iron skillet over medium to medium-high with a thin film of oil and a dab of butter. For small pancakes: spoon about 2 heaping tablespoons batter per cake and spread to a 3–3.5 inch round. Cook 2–3 minutes until the underside is deep golden. Add fillings and top Place 1–2 tbsp beef and a tablespoon of shredded cheese in the center of each partially cooked pancake. Spoon a thin layer of potato batter (about 1 tbsp) over the top to fully cover the filling. Flip and finish Carefully flip. Cook another 3–4 minutes until deeply golden and the cheese is melted. If browning too quickly, lower heat to medium. Move cooked pancakes to a wire rack (best for keeping them crisp). Repeat with remaining batter, beef, and cheese, adding oil/butter as needed. Serve Sprinkle with parsley or chives. Serve hot with sour cream or garlicky yogurt. Garlicky yogurt dip (quick) 3/4 cup Greek yogurt + 1 small grated garlic clove + squeeze of lemon + pinch salt and pepper. Tips Squeeze potatoes very dry for maximum crisp. Keep finished pancakes warm in a 250°F (120°C) oven on a rack. Make-ahead: Cook, cool, and refrigerate up to 2 days; re-crisp in a lightly oiled skillet or 375°F (190°C) air fryer for 4–6 minutes. Variations: add finely diced pickles to the beef (cheeseburger vibes), swap in cheddar or provolone, or mix 1 tbsp Dijon into the beef for tang.