Cozy Stuffed Potato Pancakes Recipe

I first discovered these Stuffed Potato Pancakes years ago, and they quickly became a requested dinner whenever the weather turned cold.

While traditional recipes often use pork, I make mine with ground beef or turkey for a lighter but equally rich flavor profile. This dish transforms humble ingredients into a complete meal that feels special enough for Sunday brunch or a cozy weeknight dinner.

The Secret to Perfect Stuffed Potato Pancakes

The contrast between the crunchy exterior and the tender, savory center creates a texture combination that is hard to beat. It turns a simple side dish into a substantial main course that keeps everyone full and happy.

You only need a few pantry staples to pull this together, making it an excellent option when you haven’t been to the grocery store. The process is straightforward, requiring just a box grater and a skillet to create something that looks impressive on the plate.

These pancakes reheat surprisingly well, so I often make a double batch to enjoy for quick lunches throughout the week. They taste just as good the next day when crisped up in a pan or toaster oven.

If you enjoyed this savory treat, you have to try my Irresistible Baklava Dip Recipe for another crowd-pleasing appetizer. For a full comfort food feast, I love pairing these with a steaming bowl of Cozy Potato Chowder Recipe.

Gathering Your Stuffed Potato Pancakes Ingredients

Here’s what you’ll need to get started:

• Yukon Gold Potatoes: These provide the best creamy texture and hold their shape well when grated.
• Onion: You will grate this directly into the mixture to add savory depth and keep the potatoes from browning too quickly.
• Ground Beef or Turkey: I use lean ground beef or turkey as a delicious substitute for the traditional pork.
• Large Egg: This acts as the binder to hold the potato shreds together during frying.
• All-Purpose Flour: A small amount helps thicken the batter and creates that irresistible crust.
• Sour Cream: Adds a subtle tang and keeps the interior of the pancake tender.
• Olive Oil: Necessary for frying to get that golden-brown finish; you can also use avocado oil.
• Salt and Pepper: Essential seasonings that wake up the flavors of the potato and meat.

My Method for Stuffed Potato Pancakes

Let’s get cooking!

1. Start by peeling your potatoes and grating them into a large bowl using the star grater side of a box grater, which creates a fine, almost pureed texture. I highly recommend wearing safety gloves for this step to protect your hands. Once grated, use a large spoon to gently skim off and discard the excess liquid that pools at the top, removing about a third of a cup to ensure your batter isn’t too watery.
2. Grate the onion into the same bowl using the same star grater side, which releases onion juice that helps prevent the potatoes from oxidizing. Before mixing everything, take out one tablespoon of this grated onion and set it aside in a separate medium bowl to use for seasoning your meat mixture later.
3. Add the egg, flour, sour cream, salt, and black pepper to the large bowl with the potato and remaining onion. Stir everything together thoroughly until you have a cohesive batter that is well-combined and slightly thick.
4. In the separate bowl with the reserved grated onion, add your ground beef or turkey along with salt and a pinch of pepper. Mix this by hand until just combined, then divide the meat into 16 small portions and shape them into very thin patties, roughly 2 inches wide.
5. Heat a large non-stick skillet over medium heat and add enough olive oil to coat the bottom generously. Drop a tablespoon of the potato batter into the hot oil and flatten it slightly, then immediately place a meat patty on top, and cover the meat with another tablespoon of potato batter.
6. Saute the Stuffed Potato Pancakes for about 4 minutes on the first side until deep golden brown, then flip and cook for another 4 minutes on the other side. Transfer them to a paper towel-lined plate to drain any excess oil and serve them hot while they are at their crispiest.

My Best Tips for Perfect Stuffed Potato Pancakes

Using a star grater creates the authentic texture, but I highly recommend wearing safety gloves to protect your fingers during the process. The texture is much finer than hash browns, binding better around the meat filling.

Potato batter naturally separates, so I always give the bowl a quick stir between batches to keep the liquid incorporated. If the mixture gets too watery at the top, you can gently spoon off a bit of the excess liquid before stirring.

Keep your heat at medium to ensure the Stuffed Potato Pancakes cook through to the center without burning the outside. I make the meat patties very thin so they cook evenly in the same amount of time it takes to brown the potatoes.

How I Like to Serve This Stuffed Potato Pancakes

A generous dollop of cold sour cream is the classic topping that cuts through the richness of the fried potato. I also like to sprinkle fresh chopped green onions or dill on top for a pop of color and freshness.

These Stuffed Potato Pancakes are substantial enough to be the main event, but a simple cucumber and tomato salad makes a lovely side. The fresh vegetables provide a nice crunch that balances the warm, savory fritters perfectly.

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Stuffed Potato Pancakes

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• Author: Amelia Bryan
• Total Time: 1 hr
• Yield: 16 pancakes
• Diet: Meat

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Description

Crispy golden potato pancakes filled with a savory meat patty. A comforting and hearty meal that substitutes traditional pork with beef or turkey.

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Ingredients

• 1/2 lb ground beef or turkey
• 1 medium onion, peeled
• 1 1/2 lbs yukon gold potatoes, peeled
• 3 Tbsp all-purpose flour
• 1 large egg
• 3 Tbsp olive oil (for frying)
• 1 Tbsp sour cream
• 1 tsp salt (for potatoes)
• 1/4 tsp salt (for meat)
• 1/8 tsp black pepper (for potatoes)
• Pinch of black pepper (for meat)

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Instructions

1. Into a large bowl, grate the peeled potatoes using the star side of a box grater. Spoon off about 1/3 cup of the excess liquid that rises to the top.
2. Grate the onion on the star grater into the same bowl. Remove 1 Tbsp of the grated onion and set it aside for the meat mixture.
3. Add the egg, flour, 1 Tbsp sour cream, 1 tsp salt, and 1/8 tsp pepper to the potato/onion mixture. Stir well to combine.
4. In a separate bowl, mix the ground beef (or turkey), reserved onion, 1/4 tsp salt, and a pinch of pepper. Form into 16 thin patties.
5. Heat oil in a large skillet over medium heat. Place a spoonful of potato mixture in the pan, flatten slightly, top with a meat patty, and cover with another spoonful of potato mixture.
6. Cook for 4-5 minutes per side until golden brown and the meat is cooked through. Transfer to a paper towel-lined plate before serving.

Notes

Traditional recipes use pork, but this version uses ground beef or turkey. Ensure the meat patties are thin so they cook fully.

• Prep Time: 25 min
• Resting Time: 5 min
• Cook Time: 35 min
• Category: Dinner
• Method: Frying
• Cuisine: Eastern European

Nutrition

• Serving Size: 3 pancakes
• Calories: 320
• Sugar: 1g
• Sodium: 640mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 70mg

Keywords: Stuffed Potato Pancakes, potato fritters, savory pancakes, homemade dinner, comfort food