Of course! This is a fantastic and hearty dish. What you’re describing is very similar to a classic Bulvių Blynai su Mėsa (Lithuanian Potato Pancakes with Meat) or a deconstructed version of Ukrainian Deruny. It’s comfort food at its finest.
Here is a traditional-inspired recipe that creates crispy potato pancakes topped with a savory, spiced beef and sweet caramelized onion mixture.
Savory Beef & Carrot Potato Pancakes
This recipe makes a complete meal, perfect for a satisfying dinner.
Yields: About 8-10 pancakes, serving 3-4 people
Prep time: 30 minutes
Cook time: 40 minutes
Ingredients
For the Potato Pancakes:
· 4 large Russet or Yukon Gold potatoes (about 2 lbs / 1 kg)
· 1 small yellow onion
· 1 large egg, lightly beaten
· 3 tablespoons all-purpose flour (or matzo meal for a gluten-free version)
· 1 teaspoon salt
· ½ teaspoon black pepper
· Neutral oil for frying (like vegetable, canola, or avocado oil)
For the Savory Beef Topping:
· 1 lb (450g) ground beef (85/15 is ideal)
· 2 large yellow onions, thinly sliced
· 2 tablespoons butter or olive oil
· 1 teaspoon sugar (to help caramelize the onions)
· 2 cloves garlic, minced
· 1 large carrot, grated
· 1 teaspoon paprika
· ½ teaspoon dried thyme or marjoram
· Salt and black pepper, to taste
· 2 tablespoons tomato paste
· ¼ cup beef broth or water
· Optional garnish: Sour cream and fresh chopped parsley or dill
Instructions
The key to success is multitasking. Start the onions first, then prepare the potato mixture, and finally cook the beef.
Part 1: Caramelize the Onions
- In a large skillet or Dutch oven, melt the butter (or heat the oil) over medium-low heat.
- Add the thinly sliced onions and sprinkle with the sugar and a pinch of salt. Stir to coat.
- Cook slowly for 25-30 minutes, stirring occasionally, until the onions are deeply golden brown, soft, and sweet. Do not rush this step. If they start to stick, add a tablespoon of water. Once done, remove half of the onions to a bowl and set aside for the final topping.
Part 2: Prepare the Potato Pancake Mixture
- Peel the potatoes. Using the large holes of a box grater or a food processor with a grating disk, grate the potatoes and the small onion.
- CRUCIAL STEP: Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Twist and squeeze over the sink with all your might to remove as much liquid as possible. This is the secret to crispy pancakes.
- Transfer the dry potato mixture to a bowl. Immediately add the beaten egg, flour, salt, and pepper. Mix gently until just combined. Avoid overmixing.
Part 3: Cook the Savory Beef Filling
- To the skillet with the remaining half of the caramelized onions, increase the heat to medium-high.
- Add the ground beef, breaking it up with a spoon. Cook until it’s no longer pink.
- Add the grated carrot and minced garlic. Cook for another 2 minutes until fragrant.
- Stir in the tomato paste, paprika, and thyme. Cook for 1 minute until the paste darkens slightly.
- Pour in the beef broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes until the liquid is mostly absorbed. Season generously with salt and pepper. Reduce heat to low to keep warm while you fry the pancakes.
Part 4: Fry the Potato Pancakes
- In a large, heavy-bottomed skillet (cast iron is perfect), heat about ¼ inch of oil over medium-high heat until shimmering. To test, drop a small piece of potato in; it should sizzle actively.
- Working in batches, spoon about ¼ cup of the potato mixture into the hot oil, flattening it slightly with the back of the spoon to form a pancake. Do not overcrowd the pan.
- Fry for 3-5 minutes per side, until deeply golden brown and crispy on both sides.
- Transfer to a wire rack set over a baking sheet (this keeps them crispy). You can keep them warm in a 200°F (95°C) oven while you finish frying.
To Serve:
Arrange 2-3 warm potato pancakes on each plate. Top generously with the savory beef and carrot mixture. Garnish with the reserved caramelized onions, a dollop of sour cream, and a sprinkle of fresh herbs.
Pro Tips for Success
- Squeeze All the Liquid Out: This is the #1 rule for crispy potato pancakes. The less moisture, the crispier the result.
- Work Quickly with Potatoes: Once grated, potatoes can oxidize and turn gray/pink. Squeezing the liquid out immediately and mixing in the egg helps prevent this.
- Don’t Crowd the Pan: Frying too many pancakes at once will drop the oil temperature and make them steam instead of fry, leading to soggy pancakes.
- Season the Beef Well: The beef topping should be well-seasoned, as the potato pancakes themselves are subtly seasoned.
- Alternative Serving Style (Kotlety): For a neater presentation, you can mix 1 cup of the cooled beef filling directly into the potato pancake mixture. Form into patties and fry as directed. These are more like “potato and beef patties” and are equally delicious.
Enjoy this incredibly satisfying and flavorful meal