Potato Pancakes with Savory Beef and Caramelized Onions

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Of course! This is a fantastic and hearty dish. Think of it as a deconstructed, gourmet version of a classic, with a crispy potato pancake as the base for a rich, savory topping.

Here is a recipe for Potato Pancakes with Savory Beef and Caramelized Onions.

Potato Pancakes with Savory Beef and Caramelized Onions

This recipe breaks down into three components: the crispy potato pancakes, the deeply flavorful caramelized onions, and the savory beef topping. It’s worth every minute!

Prep Time: 30 minutes
Cook Time: 45 minutes
Serves: 4 (2 pancakes per person)

Ingredients

For the Potato Pancakes (Latkes):

· 2 lbs Russet potatoes (about 2 large)
· 1 small yellow onion
· 1 large egg, lightly beaten
· 3 tablespoons all-purpose flour
· 1 teaspoon salt
· ½ teaspoon black pepper
· Vegetable or avocado oil, for frying

For the Caramelized Onions:

· 2 large yellow onions, thinly sliced
· 2 tablespoons butter or olive oil
· ¼ teaspoon salt
· A pinch of sugar (optional, helps with browning)

For the Savory Beef:

· 1 lb ground beef (80/20 is ideal for flavor)
· 2 cloves garlic, minced
· 1 teaspoon smoked paprika
· ½ teaspoon dried thyme
· 2 tablespoons tomato paste
· 1 tablespoon Worcestershire sauce
· ½ cup beef broth
· Salt and pepper to taste
· Fresh parsley, chopped (for garnish)
· Sour cream, for serving (optional)

Instructions

Part 1: The Caramelized Onions (Start these first)

  1. Melt the butter in a large skillet over medium-low heat. Add the sliced onions and salt.
  2. Cook, stirring occasionally, for 25-35 minutes. Be patient! Let them slowly turn a deep golden brown. If they start to stick, add a tablespoon of water. The optional pinch of sugar added at the beginning will accelerate the caramelization. Set aside when done.

Part 2: The Potato Pancakes

  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. Squeeze Dry (CRUCIAL STEP): Place the grated potato and onion in a clean kitchen towel. Twist and squeeze over the sink with all your might to remove as much liquid as possible. This is the secret to crispy pancakes.
  3. Mix the Batter: Transfer the dry potato-onion mixture to a bowl. Add the beaten egg, flour, salt, and pepper. Mix until everything is combined.
  4. Fry: Heat about ¼ inch of oil in a large skillet over medium-high heat. Once the oil shimmers, form the potato mixture into ½-inch thick patties (about 3 inches wide). Carefully place them in the hot oil, without crowding the pan.
  5. Fry for 3-4 minutes per side, until deeply golden brown and crispy. Drain on a wire rack set over a baking sheet (this keeps them crispy). Repeat with the remaining mixture.

Part 3: The Savory Beef

  1. In the same skillet you used for the onions (or a new one), cook the ground beef over medium-high heat, breaking it up with a spoon, until browned. Drain off excess fat, leaving about 1 tablespoon.
  2. Add the minced garlic, smoked paprika, and thyme. Cook for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for another minute.
  4. Add the Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

To Assemble:
Place two warm potato pancakes on each plate. Top with a generous spoonful of the savory beef, followed by a heap of the caramelized onions. Garnish with fresh parsley and a dollop of sour cream if desired.

Helpful Notes & Variations

· Make Ahead: You can keep the components warm in a 200°F (95°C) oven while you finish cooking. The potato pancakes are best fresh, but the beef and onions can be made a day ahead.
· Cheesy Twist: Stir ½ cup of shredded sharp cheddar cheese into the beef mixture right at the end, letting it melt through.
· Lighter Option: You can bake the potato pancakes. Arrange them on an oiled baking sheet, brush the tops with oil, and bake at 425°F (220°C) for 15-20 minutes per side until golden.
· Alternative Topping: For a quicker version, skip the caramelized onions and simply sauté a diced onion with the ground beef.
· The Secret to Crispy Pancakes: Don’t skip squeezing the potatoes! The starch that settles at the bottom of the liquid you squeeze out can actually be added back to the mixture for extra crispiness.

This is a truly satisfying meal that is perfect for a special weekend breakfast, brunch, or a comforting dinner. Enjoy

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