A comforting lunch or dinner recipe built on crispy potato pancakes, a juicy seasoned beef center, and a molten mozzarella core.

Potato pancakes are one of those timeless dishes that fit into almost any part of the day. Whether you want a warm and satisfying lunch or a cozy dinner recipe that feeds the whole family, this stuffed version brings a level of comfort that goes beyond the classic. Instead of serving plain potato pancakes, this recipe takes them to the next level by layering a savory beef filling and stretchy mozzarella inside each one—creating a crispy-outside, tender-inside pancake that tastes like a full meal in every bite.

What makes this potato pancake recipe especially appealing is how simple the ingredients are. You start with freshly shredded potatoes, a little flour, and a few pantry staples to create a batter that fries into a beautifully crisp shell. The filling is equally straightforward, combining ground beef with grated onion, seasoning, breadcrumbs, and an egg to hold everything together. The addition of mozzarella creates a satisfying melt and balances the savory flavors with creamy richness. The result is a dish that feels both homemade and indulgent at the same time.

This recipe works equally well for lunch or dinner, making it a versatile addition to your weekly meal rotation. Serve the pancakes with sour cream, yogurt, a fresh salad, or even a warm broth on the side. They reheat well, travel well, and taste great the next day—an added bonus if you love make-ahead recipes.

---

Ingredients

Potato Pancake Batter

• 8 potatoes, peeled and shredded
• ¼ cup all-purpose flour
• ½ teaspoon baking powder
• 3 eggs
• Salt, to taste
• Black pepper, to taste

Beef & Mozzarella Filling

• ½ pound ground beef
• ½ onion, grated
• 1 pinch garlic salt
• 1 egg
• ¼ cup breadcrumbs
• ½ cup shredded mozzarella (add more if you want extra cheesy filling)
• 2 teaspoons vegetable oil (for cooking the filling)

For Frying

• Additional oil as needed

---

Instructions

1. Prepare the Potato Mixture

Start by peeling and shredding all the potatoes. For best results, use a box grater or food processor. Place the shredded potatoes in a large bowl. If they release excess liquid, lightly squeeze out the moisture using your hands or a clean kitchen towel—too much liquid will make the batter watery.

Add the flour, baking powder, eggs, salt, and black pepper. Mix until everything is evenly incorporated. The goal is a batter that is thick enough to hold its shape when spooned into the skillet, but still loose enough to spread easily.

2. Make the Beef & Mozzarella Filling

In a separate bowl, combine the ground beef, grated onion, garlic salt, egg, and breadcrumbs. Stir until the mixture is smooth and cohesive. Finally, add the shredded mozzarella and fold it gently into the mixture. The mozzarella will melt into the beef as the pancakes cook, creating that irresistible cheesy center.

3. Form & Fry the Stuffed Pancakes

Heat a thin layer of oil in a skillet over medium-low heat. When the oil is warm, drop a rounded tablespoon of the potato mixture into the pan and spread it slightly to form the base.

Place about 2 teaspoons of the beef-mozzarella filling in the center, flattening it slightly but keeping it away from the edges.

Add another tablespoon of potato mixture on top and spread it so the filling is fully sealed. This prevents the cheese from leaking out and ensures a smooth, golden pancake.

Cook for about 5 minutes, or until the bottom is crisp and golden. Gently flip and cook the other side for 1–2 minutes or until fully cooked.

Remove and transfer to a paper-towel-lined plate. Repeat until all ingredients are used.

---

Tips for the Best Potato Pancakes

✔ Use starchy potatoes
Russet or Yukon potatoes work best because they crisp well and hold together when fried.

✔ Don’t skip squeezing excess moisture
Too much water makes pancakes soggy and prevents browning.

✔ Keep the filling thin
A small amount of beef-mozzarella filling helps the pancakes cook evenly and prevents the cheese from bursting out.

✔ Fry on medium-low heat
This ensures the potatoes cook through without burning the outside too quickly.

✔ Shred mozzarella by hand if possible
Freshly shredded cheese melts better and creates a smoother filling.

---

Notes

• These pancakes taste amazing when served with sour cream, garlic yogurt sauce, or even a simple cucumber salad.
• You can make the beef filling in advance and keep it refrigerated for up to 24 hours.
• The cooked pancakes store well in an airtight container for up to 2 days. Reheat them in a skillet for the best crispiness.
• You can also substitute part of the beef with shredded chicken or turkey.
• For a lighter version, fry the pancakes with less oil or use an air fryer, though they won’t brown quite the same.

Print