Stuffed Potato Pancakes

Servings: 5 people (makes 16 potato pancakes 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 3 Tbsp Olive oil, (or other cooking oil) 1/2 lb ground pork, (or ground chicken or turkey) 1/4 tsp salt and pinch of black pepper


Into a large bowl, grate all of your peeled potatoes using the star grater side of a box grater (protect your hands with safety gloves!) Use a spoon to skim off and discard any excess liquid at the top (I removed about 1/3 cup).


In the same bowl, grate the medium onion on the same star-grater side of the box grater (no need to wash the grater). Reserve and set aside 1 Tbsp of the grated onion for your meat mixture. Into the potato and onion mix, add 1 large egg, 3 Tbsp flour, 1 Tbsp sour cream, 1 tsp salt and 1/8 tsp black pepper. Stir to combine and set aside.

In a medium bowl, combine 1/2 lb ground meat, 1/4 tsp salt, pinch of black pepper and reserved 1 Tbsp grated onion. Mix just until well combined. Divide the meat into 16 thin patties, each about 2" wide and set aside.

Heat a large non-stick pan* over medium heat with 2-3 Tbsp oil. Once oil is hot, add potato mixture 1 Tbsp at a time, flattening out the top with the back of your spoon. Immediately top each pancake with a meat patty and cover each one with another Tablespoon of potato mixture.

Saute 4 minutes per side or until cooked through and golden brown. Remove to a paper towel lined plate and serve right away. Repeat with remaining ingredients, adding more oil as needed.

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