Name: Beef Stuffed Potato Pancakes
Yield: 4 servings
Ingredients: FOR THE POTATO PANCAKES; 8 yukon gold potatoes, peeled and shredded; 3 eggs; 1/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon Lawry's seasoned salt; 1 pinch freshly cracked black pepper; FOR THE BEEF FILLING; 1/2 pound ground beef; 1 egg; 1/4 cup seasoned bread crumbs; 1/2 teaspoon Dijon mustard; 1/2 teaspoon Lawry's seasoned salt; 1/2 teaspoon garlic powder; 1/2 teaspoon dried onion; 1/2 teaspoon dried parsley; 1 pinch freshly cracked black pepper; 1 dash Worcestershire sauce; 2 tablespoons butter, for the griddle; sour cream or ketchup, for dipping

1
First, make the potato pancake mixture. Take the shredded potato and really ring it out well with some paper towel so that it isn't soggy. Then mix it in a large bowl with the eggs, flour, baking powder, salt and pepper thoroughly until you have a uniform potato pancake batter. Then make the filling. Simply combine the beef filling ingredients together in another bowl and mix them together well. Set both the pancake mixture and filling aside. Pre-heat an electric griddle to 375 or a griddle pan over medium high heat. Grease it with one tablespoon of the butter.
2
Then scoop a heaping tablespoon of the potato mixture onto the griddle and use the spoon to flatten it out. Spread two teaspoons of the beef mixture in a thin layer on top of the pancake, then scoop another tablespoon of the pancake mixture to close it up. Flatten it out as much as possible, then continue forming pancakes quickly to fill up the griddle. I did 6 at a time. Cook them for 5 minutes on the first side, then flip them over to cook for another 5 minutes. Remove them to a plate and tent them with foil to keep them hot. Repeat with two more batches to make 18 pancakes total. If the griddle gets too brown, wipe it down between batches and use the other fresh tablespoon of butter. Serve them immediately with either sour cream or ketchup for dipping!

Beef Stuffed Potato Pancakes

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