Crispy Potato Beef
Cheese Pie
A hearty and irresistible pan-fried pie featuring a crispy shredded potato and carrot crust, stuffed with savory minced beef, onions, and melted cheese.
This delightful pan-fried pie combines the comforting crunch of a potato rosti with the rich, savory satisfaction of a cheeseburger. Easy to prepare in a single skillet, its a family favorite that brings together protein, vegetables, and gooey melted cheese in every single bite. It makes for a perfectly hearty breakfast or a quick, satisfying weeknight dinner.
Ingredients
- 2 medium potatoes
- 1 small carrot
- 2 whole eggs
- 1 small ladle all-purpose flour
- 300 g minced beef (chuck eye preferred)
- 1/2 red onion
- 1 tbsp light soy sauce
- 1 tbsp tomato paste
- 1 cup shredded cheese (mozzarella or cheddar)
- to taste black pepper
- to taste salt
- 2 tbsp cooking oil
- optional chopped green onions (for garnish)
Instructions
- 1Sauté onions and add minced beef
Heat a small amount of oil in a pan, add chopped onions, and sauté until fragrant. Then, add the minced beef and stir to combine.
Tip: Ensure the onions are softened before adding the minced beef to build a solid flavor base. - 2Season the minced beef
Pour black pepper, light soy sauce, tomato paste, and salt over the cooking minced beef and onion mixture in the pan, stirring well to combine.
Tip: Make sure to distribute the seasonings evenly so the flavor penetrates the meat. - 3Prepare the potato and carrot mixture
Place shredded potatoes and carrots into a metal bowl, then crack two eggs directly on top of the vegetables.
Tip: Ensure the potatoes and carrots are evenly shredded for uniform cooking. - 4Add flour to the vegetable mixture
Add a little salt and a small ladle of flour into the bowl containing the shredded potatoes, carrots, and eggs.
Tip: The flour helps bind the ingredients together when forming the pancake. - 5Pan-fry the potato crust
Mix the ingredients thoroughly until the vegetables are evenly coated. Pour the mixture into an oiled flat-bottomed pan, pressing it down firmly to form an even, flat layer, and cook on medium heat for about 7 to 8 minutes.
Tip: Mix the flour and eggs evenly into the shredded vegetables so the crust holds together firmly when flipping. - 6Section and flip the pancake
Use spatulas to cut the large fried potato pancake into smaller sections right in the pan before flipping them over to cook the other side.
Tip: Cutting the pancake into pieces makes it much easier to flip cleanly without breaking. - 7Add meat sauce and cheese topping
After pan-frying and flipping the potato crust, spread an even layer of the cooked meat sauce over it, followed by a generous layer of shredded cheese. Cover and cook on low heat until the cheese melts completely.
Tip: Turn the heat down to low after adding the cheese so the crust doesnt burn. Once melted, stack the sections on a plate to serve for a beautiful layered presentation.
