Cheesy Bolognese Stuffed Potato Pancake

A perfect weekend breakfast marrying a crispy potato and carrot hash with a rich beef bolognese center, bound together by gooey melted mozzarella.

Ingredients

• 1 potato
• 1/2 carrot
• 1/2 onion
• 1 tomato
• 180 g ground beef
• 2 eggs
• 50 g flour
• 50 g shredded mozzarella cheese
• 1 tbsp ketchup
• to taste salt
• to taste black pepper
• to taste fresh parsley

Instructions

1. 1Dice the Onion

   

   Place the onion on a wooden cutting board and use a kitchen knife to cut it into small, uniform cubes for the meat sauce.

   Tip: Keep your fingers curled inward to protect them while dicing.
2. 2Chop the Tomato

   

   Take the tomato and cut it into chunks on the wooden cutting board to prepare it for the stir-fried meat sauce.

   Tip: Use a sharp knife to prevent crushing the tomato while cutting.
3. 3Shred Potato and Carrot

   

   Use a kitchen knife to carefully slice the potato and carrot into thin strips, creating the base shreds for the pancake.

   Tip: Slice the vegetables as evenly as possible so they cook uniformly.
4. 4Mix the Pancake Batter

   

   Crack two eggs into the wooden bowl containing the shredded potatoes and carrots, add the flour, salt, and black pepper, and mix everything thoroughly.

   Tip: Ensure the flour and eggs coat all the shreds evenly to help the pancake bind together.
5. 5Stir-fry the Ground Beef

   

   Add the ground beef into a heated, oiled pan and stir-fry continuously until the meat changes color completely.

   Tip: Make sure the pan is well-heated before adding the beef to sear it properly and lock in juices.
6. 6Add the Vegetables to the Beef

   

   Add the diced onions and tomatoes to the pan with the partially cooked ground beef, and continue to stir-fry together until softened.

   Tip: Stir continuously to blend the flavors of the beef, onions, and tomatoes.
7. 7Season the Meat Sauce

   

   Add salt, black pepper, and a little ketchup to the meat and vegetable mixture, then stir well and simmer until thick.

   Tip: Adding ketchup gives the bolognese sauce a rich, balanced tanginess.
8. 8Fry the Potato Pancake Base

   

   Spread the shredded potato and carrot mixture evenly in a greased pan and fry on low heat for 5 minutes.

   Tip: Keep the heat low so the bottom becomes golden and crispy without burning.
9. 9Flip the Potato Pancake

   

   Place a plate over the pan and carefully flip it over to invert the potato pancake, ensuring it stays intact before sliding it back into the pan.

   Tip: Using a plate makes flipping large, delicate pancakes much easier and prevents breakage.
10. 10Add Cheese and Sauce Layer

    

    Spread a layer of shredded mozzarella cheese on the cooked potato pancake, followed by a thick layer of tomato meat sauce, and top with more cheese before folding.

    Tip: Layering cheese on both sides helps glue the folded pancake together.

Storage & Reheating

Burn It Off

Frequently Asked Questions