Potato Pancakes with Savory Beef and Caramelized Onions

Of course! This is a fantastic and hearty dish. Think of it as a deconstructed, gourmet version of a potato and beef pierogi. The crispy potato pancake base topped with rich, savory beef and sweet, deeply flavored onions is a perfect comfort food.

Here is a complete recipe, from the caramelized onions to the final assembly.

Potato Pancakes with Savory Beef and Caramelized Onions

This recipe breaks down into three key components, which you can make in sequence for a smooth cooking process.

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Yields: 2-3 servings (about 4-5 medium pancakes)

Prep time: 30 minutes

Cook time: 45 minutes

Ingredients

For the Caramelized Onions:

· 2 large yellow onions, thinly sliced
· 2 tbsp butter or olive oil
· Pinch of salt
· 1 tsp brown sugar (optional, enhances browning)

For the Savory Beef Topping:

· 1 tbsp olive oil
· 1/2 lb (225g) ground beef (85/15 lean/fat is ideal)
· 1 small onion, finely diced
· 1 clove garlic, minced
· 1 tsp paprika (sweet or smoked)
· 1/2 tsp dried thyme
· 2 tbsp tomato paste
· 1 tbsp Worcestershire sauce
· 2 tbsp beef broth or water
· Salt and black pepper to taste
· Fresh parsley, chopped (for garnish)

For the Potato Pancakes:

· 1.5 lbs (about 700g) russet or Yukon Gold potatoes (2-3 large)
· 1 small onion
· 1 large egg, lightly beaten
· 3 tbsp all-purpose flour
· 1 tsp salt
· 1/4 tsp black pepper
· Oil for frying (avocado, canola, or vegetable oil work well)
· Sour cream, for serving

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Instructions

Part 1: Caramelize the Onions (Start here, as it takes the longest)

1. In a large skillet or Dutch oven, melt the butter/oil over medium-low heat.
2. Add the thinly sliced onions and a pinch of salt. Stir to coat.
3. Cook slowly, stirring every 5-10 minutes, for 30-45 minutes. The goal is a slow, gentle cook to release the onions’ natural sugars. If they start to stick or burn, reduce the heat and add a splash of water.
4. Once the onions are soft, deeply golden brown, and jam-like, stir in the optional brown sugar and cook for another minute. Remove from the skillet and set aside.

Part 2: Prepare the Savory Beef Topping

1. Using the same skillet (wipe it out if there are any burnt bits), heat 1 tbsp of olive oil over medium-high heat.
2. Add the finely diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
3. Add the ground beef, breaking it up with a spoon. Cook until browned and no pink remains.
4. Stir in the paprika, thyme, salt, and pepper. Cook for 1 minute.
5. Add the tomato paste and Worcestershire sauce. Stir constantly for 1-2 minutes until the paste darkens.
6. Pour in the beef broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes until the mixture is thick and cohesive. Taste and adjust seasoning. Set aside, covered to keep warm.

Part 3: Make the Potato Pancakes (Latkes)

Crucial Tip: Work quickly to prevent the potatoes from turning gray.

1. Peel and Grate: Peel the potatoes and the small onion. Grate them using the large holes of a box grater or a food processor.
2. Remove Moisture: This is the most important step for crispy pancakes. Place the grated potato and onion in a clean kitchen towel or several layers of cheesecloth. Twist and squeeze over a bowl with all your might to remove as much starchy liquid as possible.
3. Mix the Batter: In a medium bowl, combine the squeezed potato-onion mixture, beaten egg, flour, salt, and pepper. Mix until everything is evenly combined.
4. Fry the Pancakes:
   · Heat about 1/4 inch of oil in a large, heavy-bottomed skillet (like cast iron) over medium-high heat. The oil is ready when a shred of potato sizzles immediately upon contact.
   · Take a heaping 1/4 cup of the potato mixture for each pancake, flatten it slightly in your hands, and carefully place it in the hot oil. Press down gently with a spatula.
   · Fry for 3-4 minutes per side, until golden brown and crispy around the edges.
   · Transfer to a wire rack set over a baking sheet (this keeps them crispy). Avoid using paper towels, as they can make the bottom steam and get soggy.

Assembly and Serving

1. Place 1-2 warm, crispy potato pancakes on each plate.
2. Top generously with the savory beef mixture.
3. Spoon a large dollop of the caramelized onions over the beef.
4. Finish with a spoonful of cool sour cream and a sprinkle of fresh parsley.

Enjoy your incredibly delicious and satisfying meal!

Chef’s Notes & Tips:

· Make Ahead: You can caramelize the onions and prepare the beef topping a day or two in advance. Reheat gently before serving. The potato pancake batter is best made fresh, but you can keep cooked pancakes warm and crispy in a 250°F (120°C) oven on a wire rack.
· Extra Crispy Pancakes: After squeezing the liquid, let the potato mixture sit for a minute. You’ll see a layer of white starch at the bottom of the bowl. Pour off the watery liquid on top but leave the starch. Mix that starch back into the potatoes—it’s a natural binder and crisping agent!
· Variations: Add a pinch of nutmeg to the potato batter for warmth. For the beef, you can add finely chopped mushrooms along with the onions for an extra savory note.