Golden, crispy on the outside, soft and cheesy on the inside—these stuffed potato pancakes are pure comfort food. Imagine biting into a warm, buttery pancake with a surprise gooey cheese filling that stretches with every bite. It’s like the best of mashed potatoes and crispy hash browns combined into one irresistible dish.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Whether you’re serving them as a side, a snack, or even a main course, these potato pancakes are a game-changer. Trust me, once you try them, you’ll want to make them again and again!
Why You’ll Love Stuffed Potato Pancakes
Crispy & Cheesy: A crunchy, golden crust with a gooey, melty cheese center—what’s not to love?
Simple Ingredients: Made with pantry staples like potatoes, cheese, and a few seasonings.
Comfort Food at Its Best: These are warm, hearty, and incredibly satisfying.
Customizable: Switch up the cheese or add extras like cooked bacon, sautéed onions, or fresh herbs for even more flavor.
Great for Any Meal: Perfect for breakfast, lunch, dinner, or even as a snack!
Ingredients in Stuffed Potato Pancakes
Here’s what makes these crispy, cheesy pancakes so delicious:
Potatoes: The base of the pancakes. Use starchy potatoes like Russets for the best texture.
Cheese: The melty heart of each pancake. Mozzarella gives a great cheese pull, but cheddar adds extra flavor.
Egg: Helps bind the potato mixture together so the pancakes hold their shape.
Flour: Just a bit to help create structure and crispiness.
Salt & Pepper: Simple seasonings that enhance the natural flavors.
Garlic Powder: Adds a subtle savory depth.
Oil: For frying—vegetable or canola oil works best for a crispy finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking!
Prepare the Potatoes: Peel and boil the potatoes until fork-tender. Drain and mash until smooth. Let them cool slightly.
Mix the Dough: In a large bowl, combine mashed potatoes, egg, flour, salt, pepper, and garlic powder. Mix until you have a soft dough.
Shape the Pancakes: Take a small amount of dough, flatten it in your hand, and place a piece of cheese in the center. Cover with another small portion of dough and seal the edges, forming a patty.
Heat the Oil: In a skillet, heat oil over medium heat until hot but not smoking.
Fry to Perfection: Place the pancakes in the pan and cook for about 3-4 minutes per side, or until golden brown and crispy.
Drain & Serve: Remove from the pan and place on a paper towel to drain excess oil. Serve hot for maximum cheesiness!
How to Serve Stuffed Potato Pancakes
- With Sour Cream: A dollop of sour cream adds a creamy contrast to the crispy pancakes.
- With a Side Salad: Pair with a fresh, tangy salad for a balanced meal.
- As a Snack: Enjoy them on their own with your favorite dipping sauce.
- For Breakfast: Serve with eggs and bacon for a hearty morning meal.
Additional Tips
- Make-Ahead Friendly: Prep the pancakes and refrigerate them before frying.
- Try Different Cheeses: Gouda, Swiss, or even pepper jack add unique flavors.
- Don’t Overcrowd the Pan: Fry in batches to ensure even cooking.
- Add Herbs: Fresh parsley or chives bring extra freshness.
FAQ
Q1: Can I use leftover mashed potatoes?
A1: Yes! Just make sure they’re not too runny, or the pancakes may fall apart.
Q2: What’s the best cheese for stuffing?
A2: Mozzarella for a great cheese pull, cheddar for bold flavor, or a mix for the best of both worlds.
Q3: Can I bake these instead of frying?
A3: Yes! Bake at 400°F (200°C) for about 20 minutes, flipping halfway.
Q4: How do I store leftovers?
A4: Keep them in an airtight container in the fridge for up to 3 days.
Q5: Can I freeze stuffed potato pancakes?
A5: Yes! Freeze them on a baking sheet, then transfer to a freezer bag. Reheat in the oven or skillet.
Q6: What dipping sauces go well with these?
A6: Sour cream, garlic aioli, ranch, or even marinara sauce are great choices.
Q7: How do I keep them from falling apart?
A7: Make sure the potato mixture is firm enough—add extra flour if needed.
Q8: Can I add meat to the filling?
A8: Absolutely! Cooked bacon or shredded chicken work wonderfully.
Q9: Are these gluten-free?
A9: Use a gluten-free flour blend, and you’re good to go!
Q10: What’s the best way to reheat them?
A10: A quick pan-fry or a few minutes in the oven at 350°F (175°C) will bring back the crispiness.
Final Thoughts
Stuffed potato pancakes with a cheesy twist are everything you want in a comfort food—crispy, creamy, cheesy, and totally addictive. Whether you serve them as a side or the star of the meal, they’re guaranteed to impress. So grab some potatoes, your favorite cheese, and get ready to make a new favorite!
Print
Stuffed Potato Pancakes with a Cheesy Twist
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 pancakes 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Eastern European
Description
These Stuffed Potato Pancakes combine crispy, golden potatoes with a savory, cheesy beef filling for a comforting and satisfying dish. Perfectly seasoned and pan-fried to a crispy perfection, these stuffed pancakes make an amazing appetizer, side dish, or main course. Serve with sour cream or your favorite dipping sauce for the ultimate indulgence!
Ingredients
Potato Pancake Mixture:
- 4 large potatoes, peeled and boiled
- 1 large egg
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
Stuffing:
- 1 lb ground beef
- 1 small onion, finely diced
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup shredded mozzarella or cheddar cheese
- Salt and pepper, to taste
For Frying:
- 3–4 tbsp vegetable oil
Instructions
1. Prepare the Filling:
- Heat 1 tbsp of oil in a skillet over medium heat. Sauté the onions until translucent.
- Add the ground beef and cook until browned. Season with garlic powder, paprika, salt, and pepper.
- Remove from heat, mix in the shredded cheese, and let cool.
2. Make the Potato Mixture:
- Mash the boiled potatoes until smooth.
- Add the egg, flour, salt, and pepper. Mix until a soft dough forms.
3. Assemble the Pancakes:
- Take a small handful of the potato mixture and flatten it in your hand.
- Place a spoonful of the beef mixture in the center.
- Gently fold the edges over the filling and shape into a patty. Repeat with the remaining ingredients.
4. Fry the Pancakes:
- Heat vegetable oil in a skillet over medium heat.
- Cook the stuffed pancakes for 3–4 minutes on each side until golden and crispy.
5. Serve and Enjoy:
- Serve warm, garnished with fresh parsley or chives.
- Pair with sour cream or your favorite dipping sauce for extra flavor!
Notes
- You can substitute the ground beef with chicken, turkey, or mushrooms for a different variation.
- To make them extra crispy, coat the pancakes lightly with breadcrumbs before frying.
- These freeze well! Store in an airtight container and reheat in a pan for best results.
Nutrition
- Serving Size: 1 pancake
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg