Delicious Stuffed Potato Pancakes
Crispy on the outside and irresistibly savory on the inside, these Delicious Stuffed Potato Pancakes are a true comfort food masterpiece. Made with grated potatoes and a touch of flour for a perfectly golden crust, these pancakes are stuffed with a flavorful filling of seasoned ground beef, sautéed onions, and garlic, enhanced with smoky paprika. Each bite offers a satisfying mix of textures—crunchy exterior and juicy, spiced filling. Perfect as an appetizer, hearty snack, or even a main course, they’re best served warm with a dollop of sour cream and a sprinkle of fresh parsley. Quick to prepare in under an hour, these golden potato pockets are a must-try for fans of indulgent comfort food recipes!
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Recipe Information
Ingredients
- 5 medium Potatoes
- 0.75 cups Flour
- 1 large Egg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 pounds Ground beef
- 1 small Onion
- 2 cloves Garlic
- 0.5 teaspoons Paprika
- 3 tablespoons Vegetable oil
- 2 tablespoons Parsley (optional, chopped)
- 0.5 cups Sour cream (optional, for serving)
Instructions
Peel and grate the potatoes using the small holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
Transfer the grated potatoes to a large bowl. Add the flour, egg, salt, and black pepper. Mix thoroughly to combine and form a dough-like consistency.
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the finely diced onion and minced garlic. Sauté until soft and fragrant, about 2-3 minutes.
Add the ground beef to the skillet. Stir in the paprika and cook until the meat is browned and fully cooked, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
Divide the potato mixture into 8 equal portions. Flatten each portion into a small pancake shape in your hands. Place a tablespoon of the beef filling in the center of each pancake, then fold the edges over to encase the filling and shape into a patty.
Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium heat. Working in batches, place the stuffed potato pancakes in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining pancakes.
Garnish with chopped parsley, if desired, and serve warm with a dollop of sour cream.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 2772 mg | 121% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 21.5 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 419 mg | 32% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 6556 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
