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Inspired by videobeefpotato

Crispy Ground Beef and Potato Patties

Golden, crunchy patties packed with savory beef, fluffy potato, and a hint of smoky paprika. Perfect as a hearty appetizer or main course with a cool dipping sauce.

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Just Potato and Ground Beef by Essen Recipes — recipe photo

Golden, crunchy patties packed with savory beef, fluffy potato, and a hint of smoky paprika. Perfect as a hearty appetizer or main course with a cool dipping sauce.

20 min
Prep time
25 min
Cook time
45 min
Total time
4 servings
Yield

Ingredients

12 ingredients
Per serving650 kcal
Fat
40g
Carbs
40g
Protein
30g

Whole recipe (4 servings): 2600 kcal

  • 1 lb (450g) ground beef (80/20)
  • 1 lb (450g) russet potatoes, peeled and cut into 1-inch chunks
  • 1 small onion, grated
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • 1/2 cup plain breadcrumbs
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 1/2 cup all-purpose flour, for dredging
  • 1/2 cup vegetable oil, for frying

Method

7 steps
  1. Boil the potato chunks in salted water until fork-tender, about 15 minutes. Drain well and mash until smooth. Let cool slightly.
  2. In a large bowl, combine the mashed potatoes, ground beef, grated onion, minced garlic, beaten egg, breadcrumbs, smoked paprika, salt, pepper, and parsley. Mix until evenly incorporated.
  3. Shape the mixture into 8 equal patties, about 1/2-inch thick. If the mixture is too sticky, refrigerate for 15 minutes to firm up.
  4. Place the flour in a shallow dish. Dredge each patty in flour, shaking off excess.
  5. Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C).
  6. Fry the patties in batches, without crowding, for 3-4 minutes per side, until deeply golden and cooked through (internal temperature 160°F/71°C).
  7. Transfer to a paper towel-lined plate to drain. Serve hot with your favorite dipping sauce.

Recipe notes

Helpful tips

  • For extra crunch, double-dredge the patties: flour, then egg, then breadcrumbs.
  • Serve with a dollop of sour cream or a tangy yogurt sauce.

Equipment

  • Large pot
  • Large skillet
  • Mixing bowls
  • Potato masher
  • Shallow dish
  • Paper towels

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.

Additional tips

  • Handle hot oil carefully to avoid splatters. Ensure patties are cooked to an internal temperature of 160°F (71°C) for food safety.

Recipe inspiration

Inspired by Essen Recipes

Watch video

Estimated nutrition

Per serving: 650 calories

Fat: 40 g · Carbs: 40 g · Protein: 30 g

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