- [Natasha] Hey, everyone,
it's Natasha of NatashasKitchen.com.
Today we're making meat-stuffed potato pancakes.
It's a twist on my mother's classic recipe.
These are so satisfying.
Start by peeling and grating
five medium Yukon gold potatoes.
If you're grating by hand,
protect your fingers and use safety gloves.
We're gonna grate on the star grater side of a box grater.
The pulp should be almost a puree in consistency.
While you're tediously grating your potatoes,
this is an excellent time to practice impersonations.
I have a good Mr. Bean one, are you ready?
(laughs and clears throat)
The name's Bean, Mr. Bean.
I've been watching a lot of Mr. Bean reruns.
All right, let me know if you guys are Mr. Bean fans, too.
And I have done this in a blender.
It's not quite the same texture, but it does work.
(chuckles)
Spoon out and discard any excess liquid
that floats to the top.
I removed about 1/3 cup.
Into the same bowl on the same star grater side,
grate one medium onion.
Set aside one tablespoon of the grated onion for the meat.
Now into the potato mixture add one large egg,
three tablespoons of flour, a tablespoon of sour cream,
a teaspoon of salt, and 1/8 of a teaspoon of black pepper.
Stir that to combine, and set it aside.
In a separate medium mixing bowl
combine 1/2 a pound of ground pork,
one tablespoon of reserved grated onion,
1/4 teaspoon of salt, and a pinch of black pepper.
Mix just until combined,
then divide the mixture into 16 even patties.
They should be thin and about two inches wide.
Once you're finished forming the patties,
you can start cooking.
Place a large nonstick skillet over medium heat
and add two to three tablespoons of oil.
Add one tablespoon of the potato mixture
to the pan at a time,
flattening out the top with the back of a spoon.
Right away place the meat patty
in the center of each potato pancake,
then top each one with another tablespoon of potato mixture.
Saute those until they're golden brown and cooked through
or about four minutes per side.
Repeat this process with the remaining batter,
adding more oil as needed.
When they're done, remove them to a paper towel-lined plate,
and they're ready to serve.
Oh, yes, I cannot wait to eat these.
There's a reason why people make
these old-school recipes over and over again.
They're so good, it's impossible to get tired of 'em.
And now the taste test.
But I want to show you guys what's inside of these.
'Cause as soon as you see it,
you are gonna be running to your kitchen.
Oh, look at that.
I tell you what, it's really hard to improve on a classic,
but this being stuffed with that juicy layer of meat
just takes this over the top.
And all we need is a little bit of sour cream,
just a nice dollop of love. (chuckles)
Can you tell I'm excited?
Here we go.
Mmm.
Wow, it is so flavorful.
And that meat is moist, because the juices
are sealed in with the potato.
This is delicious, perfect for breakfast,
brunch, lunch, or dinner, mind you.
If you guys love this recipe,
give me a great big thumbs up below.
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and we'll see you later.
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