If you are searching for a dish that perfectly balances crispy texture, comforting flavor, and a little surprise in every bite, then this Stuffed Potato Pancakes Recipe is your new best friend in the kitchen. With golden potato pancakes wrapped around a savory ground meat center, every single bite is a delightful mix of smooth, crispy, and juicy tastes that feel like a warm hug. This recipe is not only a satisfying meal but also an impressive dish to share with family or friends that will have everyone asking for seconds before you have time to catch your breath!
Ingredients You’ll Need
This Stuffed Potato Pancakes Recipe relies on simple but carefully chosen ingredients that work harmoniously to create an amazing dish. Each item enhances the taste, texture, or color, making this recipe both delicious and approachable.
- 1 1/2 lbs Yukon Gold potatoes: Their buttery flavor and smooth texture make them ideal for perfectly tender pancakes.
- 1 medium onion: Adds sweetness and moisture, perfectly complementing the savory notes.
- 1 large egg: Acts as a binder to hold the potato mixture together.
- 3 Tbsp all-purpose flour: Helps give the pancakes the right structure without heaviness.
- 1 Tbsp sour cream: Adds a subtle tang and moistness to keep everything tender.
- 1 tsp salt: Essential for seasoning to bring out all the flavors.
- 1/8 tsp black pepper: Adds a touch of warmth and bite.
- 3 Tbsp olive oil: For frying, delivering a crispy exterior and rich aroma.
- 1/2 lb ground pork: Juicy, flavorful filling; can be swapped for ground chicken or turkey for a lighter option.
- 1/4 tsp salt and pinch of black pepper: To season the meat perfectly.
How to Make Stuffed Potato Pancakes Recipe
Step 1: Grate the Potatoes
Start by peeling your Yukon Gold potatoes and grating them using the star side of a box grater — gloves can be helpful here to protect your hands! Next, allow the grated potatoes to release some liquid and carefully skim off the excess with a spoon to avoid soggy pancakes. This step ensures your pancakes will have that crispy magic on the outside, balanced by soft potato inside.
Step 2: Grate the Onion
Without washing the grater, grate the onion and set aside about a tablespoon of this for the meat mixture. The rest goes right into your grated potatoes, imparting just the right sweetness and moisture to the batter.
Step 3: Mix the Potato Base
In your bowl with potatoes and grated onion, add the egg, flour, sour cream, salt, and pepper. Stir everything thoroughly to combine; this creates a flavorful and smooth batter that will hold together beautifully while cooking.
Step 4: Prepare the Meat Filling
In a separate bowl, combine your ground pork with the reserved tablespoon of grated onion, salt, and pepper. Mix lightly but evenly — you want the seasoning throughout without overworking the meat. Divide this mixture into 16 thin patties to fit perfectly inside each pancake.
Step 5: Assemble and Fry
Heat a non-stick pan over medium heat with some olive oil. Using a tablespoon, place some potato batter in the pan, flatten it, then place a meat patty on top. Cover with another tablespoon of potato batter, gently smoothing to seal the edges. Cook for 4 minutes on each side, until both the potato is golden brown and the meat is cooked through. Drain on paper towels and get ready for the next batch!
How to Serve Stuffed Potato Pancakes Recipe
Garnishes
The perfect finale to these stuffed delights is a generous dollop of sour cream for a cool, creamy contrast. Fresh herbs like chopped chives or parsley add brightness and color, making each bite pop visually and flavor-wise.
Side Dishes
These pancakes pair beautifully with a simple green salad dressed lightly with vinaigrette, or for a heartier meal, steamed vegetables like green beans or carrots bring freshness and vibrant color to your plate.
Creative Ways to Present
For a fun twist, serve the pancakes stacked with layers of sour cream and your favorite spicy sauce between them, or offer a trio of dips — sour cream, apple sauce, and a tangy mustard — letting everyone customize their bites exactly how they like.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though it’s a challenge!), store them in an airtight container in the fridge for up to 3 days. They stay tender but can lose some crispness, so reheating is important.
Freezing
These pancakes freeze wonderfully, too. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep up to 2 months and are ready whenever you crave a cozy, homemade meal.
Reheating
To bring back the crispy exterior, reheat frozen or refrigerated pancakes in a skillet with a splash of oil over medium heat. This method refreshes the texture far better than a microwave and keeps the filling juicy.
FAQs
Can I use a different type of potato for this recipe?
Absolutely! While Yukon Gold potatoes are preferred for their creamy texture and flavor, starchy russet potatoes can also work well for crispy edges. Just make sure to remove excess moisture to avoid sogginess.
What other fillings can I use in this Stuffed Potato Pancakes Recipe?
Ground chicken or turkey are lighter alternatives to pork, and you can even experiment with vegetarian fillings like sautéed mushrooms, cheese, or spinach. The key is to keep the filling flavorful but not too wet.
Is sour cream necessary in the batter?
Sour cream adds moisture and a slight tang that enriches the potato mixture, but if you don’t have it on hand, a dollop of Greek yogurt or even mayonnaise can work in a pinch.
How do I prevent the pancakes from falling apart?
Be sure to remove excess liquid from the grated potatoes, and mix the batter thoroughly with the egg and flour, which are crucial binders. When cooking, handle the pancakes gently to keep them intact.
Can I make these pancakes gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour mix or potato starch. The texture might be slightly different, but the flavors will still shine through beautifully.
Final Thoughts
This Stuffed Potato Pancakes Recipe is a true celebration of humble ingredients transformed into a comforting and impressive dish. It’s perfect for family dinners, gatherings, or anytime you want to bring something special to the table without fuss. I can’t wait for you to try it and fall in love with every crispy, juicy bite!
Print
Stuffed Potato Pancakes Recipe
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 52 minutes
- Yield: 16 potato pancakes (serves 5 to 6 people)
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Crispy, golden stuffed potato pancakes filled with a savory ground pork mixture, perfect for a comforting meal or appetizer. These pancakes combine grated Yukon gold potatoes and onion with a flavorful meat filling, pan-fried to perfection for a crispy exterior and tender inside.
Ingredients
Potato Pancake Mixture
- 1 1/2 lbs Yukon gold potatoes, peeled (5 to 6 medium potatoes)
- 1 medium onion, peeled
- 1 large egg
- 3 Tbsp all-purpose flour
- 1 Tbsp sour cream (plus more to serve)
- 1 tsp salt (or to taste)
- 1/8 tsp black pepper (or to taste)
Meat Filling
- 1/2 lb ground pork (or ground chicken or turkey)
- 1 Tbsp grated onion (reserved from above)
- 1/4 tsp salt
- Pinch of black pepper
Cooking Oil
- 3 Tbsp olive oil (or other cooking oil)
Instructions
- Grate Potatoes: Using the star grater side of a box grater, grate all peeled Yukon gold potatoes into a large bowl. Use a spoon to skim off and discard any excess liquid from the grated potatoes, approximately 1/3 cup.
- Grate Onion: Grate one medium peeled onion using the same grater without washing it. Reserve 1 tablespoon of the grated onion separately for the meat mixture.
- Mix Potato Batter: Into the bowl with grated potatoes and remaining onion, add one large egg, three tablespoons of flour, one tablespoon of sour cream, one teaspoon salt, and 1/8 teaspoon black pepper. Stir everything together until well combined and set the mixture aside.
- Prepare Meat Filling: In a separate medium bowl, combine half a pound of ground pork, reserved one tablespoon grated onion, 1/4 teaspoon salt, and a pinch of black pepper. Mix gently until just combined. Shape this mixture into sixteen thin patties about two inches in diameter and set aside.
- Cook Stuffed Pancakes: Heat a large non-stick pan over medium heat and add 2 to 3 tablespoons of olive oil. When the oil is hot, add one tablespoon of the potato mixture into the pan and flatten it slightly with the back of a spoon. Immediately place one meat patty on top, then cover the patty with another tablespoon of the potato mixture. Cook for about 4 minutes on each side until golden brown and cooked through. Remove the pancake to a paper towel-lined plate. Repeat with remaining ingredients, adding more oil as needed.
Notes
- Use safety gloves while grating potatoes to protect your hands.
- Removing excess liquid from grated potatoes helps achieve a crispier pancake.
- Variations: You can substitute ground pork with ground chicken or turkey as preferred.
- Serve with additional sour cream for extra creaminess.
- A large non-stick pan works best to prevent sticking and promote even cooking.
