Crispy Cheese Beef Potato Pancake

A golden, ultra-crispy shredded potato crust folded over savory seasoned minced beef and gooey melted cheese for the ultimate energetic brunch.

Ingredients

• 2 potatoes
• 1 carrot
• 1 tbsp flour
• 1 egg
• 150 g minced beef
• 1/2 purple onion
• 1 cup shredded mozzarella cheese
• 1 tbsp dark sauce
• 1 tbsp cooking oil
• to taste chopped parsley

Instructions

1. 1Add flour to the vegetables

   

   Place the shredded potatoes and carrots into a large, clear mixing bowl. Add a spoonful of flour over the mixture to help bind the ingredients together for the base.

   Tip: Do not add too much flour, or the potato base will become overly dense and doughy.
2. 2Prepare the vegetable base

   

   Crack a raw egg into the bowl containing the shredded potatoes, carrots, flour, and seasonings. The egg will act as a binding agent to hold the mixture together when cooking.

   Tip: Ensure your potatoes and carrots are shredded finely and uniformly so they cook evenly and form a cohesive pancake.
3. 3Mix the potato base

   

   Using a gloved hand, thoroughly mix the shredded potatoes, carrots, flour, and egg together. Ensure the flour and egg evenly coat all the vegetable strands to form a cohesive mixture.

   Tip: Squeeze the mixture gently while tossing to help the vegetables release a little moisture, binding everything perfectly.
4. 4Cook the minced beef

   

   Heat a splash of oil in a white non-stick pan over medium-high heat. Add the fresh minced beef to the pan and spread it out evenly to begin cooking.

   Tip: Let the beef sear for a minute before stirring to develop a nice browned crust.
5. 5Add purple onions

   

   Once the minced beef has browned and lost its pink color, toss in the chopped purple onions. Stir-fry the mixture continuously until the onions become fragrant and slightly softened.

   Tip: Dice the purple onions uniformly so they cook evenly alongside the minced beef.
6. 6Season the meat mixture

   

   Pour the dark sauce directly over the browned minced beef and softened onions. Stir well to coat all the ingredients evenly, allowing the meat to absorb the rich color and savory flavor.

   Tip: Pour the sauce around the edges of the pan rather than directly on the meat to help it caramelize and release more aroma.
7. 7Cook the minced beef

   

   In a separate pan, stir-fry the seasoned minced beef together with diced onions over medium heat. Continue stirring until the beef is fully browned and the onions become soft and aromatic.

   Tip: Drain any excess liquid or fat from the pan after cooking to prevent the final dish from becoming too greasy.
8. 8Add the potato mixture to the pan

   

   Heat a little oil in a black frying pan over medium-low heat. Use tongs to transfer the shredded potato and carrot mixture into the center of the pan.

   Tip: Make sure the pan is preheated before adding the mixture so it begins to crisp up immediately without sticking.
9. 9Form the potato pancake

   

   Using a spatula, press down firmly on the shredded potato mixture, spreading it out evenly across the bottom of the pan to form a flat, circular pancake shape.

   Tip: Pressing down firmly helps the starches bind together, ensuring your pancake wont fall apart when its time to flip.
10. 10Flip to crisp

    

    Once the bottom is firm and golden, carefully flip the potato pancake over. The cooked side should have a beautiful, crispy golden-brown crust.

    Tip: If youre not confident flipping it with a spatula, you can slide the pancake onto a large plate, invert the pan over it, and flip them together.
11. 11Add the cheese

    

    While the second side is cooking, sprinkle a generous layer of shredded cheese evenly over the hot, crispy surface of the potato pancake so it begins to melt.

    Tip: Use a good melting cheese like mozzarella or cheddar for the best flavor and that satisfying cheese pull.
12. 12Add the beef filling

    

    Spoon the cooked minced beef and red onion mixture generously over the layer of shredded cheese on the potato pancake. Spread it evenly to ensure every bite has a savory filling.

    Tip: Drain any excess grease from the cooked beef before adding it to prevent the pancake from becoming soggy.
13. 13Add more cheese

    

    Sprinkle a generous second layer of shredded cheese directly on top of the minced beef and onion filling. This extra cheese will melt and bind the ingredients together, creating irresistible cheese pulls.

    Tip: Mozzarella or a blend of melting cheeses works best for a gooey, stretchy texture.
14. 14Fold the potato pancake

    

    Carefully use a spatula to lift one side of the crispy potato pancake and fold it in half over the cheese and beef filling. Press down gently so the melting cheese seals the edges together.

    Tip: Ensure the bottom of the potato pancake is deeply golden and crispy before attempting to fold it, so it doesnt break apart.
15. 15Cover with a lid

    

    Cover the pan with a glass lid to trap the heat and allow the shredded cheese to melt thoroughly into a rich, gooey layer over the beef and potato base.

    Tip: Keep the heat low so the bottom crust stays crispy while the cheese melts from the trapped steam.
16. 16Garnish with parsley

    

    Once the cheese is fully melted and gooey, the dish is ready. Garnish by sprinkling freshly chopped parsley over the folded potato pancake right in the pan to add a pop of color and fresh flavor.

    Tip: Serve immediately while the potato is still crispy and the cheese is piping hot for the best flavor and texture.

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