Instructions:
1. **Prepare the Potatoes:** Grate the peeled potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This step is crucial for crispy pancakes!
2. **Cook the Beef and Onion:** In a large skillet over medium heat, brown the ground beef with the finely chopped onion. Drain any excess fat. Season with salt, pepper, and garlic powder.
3. **Combine Ingredients:** In a large bowl, combine the squeezed grated potatoes, cooked beef and onion mixture, shredded cheddar cheese, flour, beaten eggs, and chopped fresh parsley. Mix well to ensure all ingredients are evenly distributed.
4. **Form the Pancakes:** Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, gently flattening them into pancake shapes (about 3-4 inches in diameter). Don’t overcrowd the pan.
5. **Fry until Golden:** Cook for 3-5 minutes per side, or until golden brown and crispy.
6. **Drain and Serve:** Transfer the cooked potato pancakes to a wire rack lined with paper towels to drain any excess oil.
7. **Garnish and Enjoy:** Serve hot, garnished with extra fresh parsley and a dollop of sour cream or Greek yogurt, if desired.
Short Tips:
* For extra crispiness, make sure to really squeeze out all the moisture from the grated potatoes.
* Don’t overmix the potato pancake batter, as this can make them tough.
* If the oil gets too hot and the pancakes are browning too quickly, reduce the heat to prevent burning the outside before the inside is cooked.
* These pancakes can be made ahead and reheated in a 350°F (175°C) oven until warmed through and re-crisped.
