Potato Pancakes with Savory Beef and Cheese

Ingredients:

For the Potato Pancakes:

3 large russet potatoes, peeled and grated

1 small onion, grated

2 large eggs

¼ cup all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

Vegetable oil, for frying

For the Savory Beef Topping:

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

½ teaspoon salt

¼ teaspoon black pepper

1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)

Instructions:

Prepare the Potato Pancakes:

Grate the potatoes and onion into a large bowl. Use a clean kitchen towel or cheesecloth to squeeze out as much excess moisture as possible from the mixture.

Add the eggs, flour, salt, and black pepper to the potato mixture. Stir until well combined; the batter should hold together but still be slightly loose.

Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat. Scoop about ¼ cup of the potato mixture per pancake, flattening it into a round shape in the skillet. Fry for 3-4 minutes per side, or until golden brown and crispy. Work in batches, adding more oil as needed. Drain the pancakes on paper towels and keep warm.

Cook the Savory Beef:

In a separate skillet, cook the ground beef over medium heat, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain excess fat if necessary.

Add the chopped onion and minced garlic to the beef, cooking for another 3-4 minutes until softened and fragrant.

Stir in the Worcestershire sauce, salt, and black pepper. Cook for an additional 1-2 minutes to blend the flavors. Remove from heat.

Assemble the Dish:

Preheat your oven broiler to high (or set to 500°F/260°C if broiling isn’t an option).

Place the cooked potato pancakes on a baking sheet. Spoon a generous amount of the beef mixture (about 2-3 tablespoons) onto each pancake.

Sprinkle shredded cheddar cheese evenly over the beef-topped pancakes.

Melt the Cheese:

Place the baking sheet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.

Serve:

Serve the potato pancakes hot, optionally garnished with chopped parsley or green onions for a fresh touch.