When it comes to comfort food, few dishes can rival the magic of golden potato pancakes filled with rich, savory beef and gooey melted cheese. Cheesy Beef Stuffed Potato Pancakes are the perfect blend of crispy, creamy, hearty, and indulgent—everything a cozy home-style meal should be. Whether you serve them as a main course, a snack, or a crowd-pleasing appetizer, these stuffed pancakes shine with flavor, texture, and versatility.
This long-form recipe guide will walk you through everything you need: the full recipe, step-by-step instructions, expert troubleshooting, helpful variations, meal-prep tips, storage methods, and answers to the most common questions. By the end, you’ll be ready to master these irresistible patties and impress anyone lucky enough to taste them.
What Are Cheesy Beef Stuffed Potato Pancakes?
Traditional potato pancakes—known in many cultures as latkes, draniki, raggmunk, or kartoffelpuffer—are usually made from grated potatoes mixed with eggs, flour, and seasoning. They’re fried until beautifully crisp outside and tender inside.
This recipe elevates the classic by stuffing each pancake with seasoned ground beef and melted cheese, creating a satisfying meal that is crispy on the outside and savory on the inside. The contrast in textures makes them unforgettable:
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Crispy exterior from pan-frying
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Smoky, juicy beef center
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Creamy, stretchy cheese layer
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Tender mashed-potato dough surrounding it all
Think of them as a cross between a quesadilla, a beef-and-cheese empanada, and a potato pancake—comfort food taken to the next level.
Ingredients for Cheesy Beef Stuffed Potato Pancakes
Below is the full list of ingredients you need to recreate these delicious pancakes at home:
For the Potato Pancake Dough
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4 cups mashed potatoes, cooled
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1 large egg
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½ cup all-purpose flour (more if needed)
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder (optional)
For the Beef Filling
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1 lb (450 g) ground beef
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon Worcestershire sauce
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1 teaspoon paprika
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1 teaspoon salt
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½ teaspoon pepper
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½ teaspoon onion powder
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½ teaspoon dried parsley (optional)
For the Cheese Layer
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1–2 cups shredded mozzarella or provolone
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(Cheddar or Monterey Jack also work)
For Frying
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3–4 tablespoons vegetable oil or butter
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Fresh parsley for garnish (optional)
