Potato Pancakes With Meat Filling – Картофельные Блины с Мясом / Драники

Potato Pancakes With Meat Filling (334x500)I confess. Potato pancakes are my weakness. No matter how many different types of food that I cook and love, potato pancakes still remain my favorite. My Mom would make these on Saturday mornings, and I can still picture her standing next to the stove, making batch after batch as we all sat around the kitchen table, smacking our lips as we forked down the golden and crispy potato cakes. Some of us had them with sour cream, others with just a bit of butter. I can never decide which I prefer, usually indulging in both. You can make the potato pancakes without the meat (you’ll have double the amount of pancakes), and that’s what I usually do, but adding meat will ensure a hearty meal with protein. (Besides, my husband likes to have meat with every meal, so I kind of have to if I make these if I’m serving them for dinner. He claims that if there is no meat, he will be hungry again in half and hour.) These are definitely worth any of the effort that goes into making these.

Yields: 14-16 pancakes

Potato Pancakes:

2 1/2 lbs Yukon Gold potatoes (about 6 large)

1 egg

2 Tablespoons all-purpose flour

2 Tablespoons sour cream

1 small onion or half of a large onion

3/4 tsp salt

1/8 tsp freshly ground black pepper

Meat Filling:

1/2 lb ground pork, or any other ground meat that you like

1 very small onion

1/4 tsp salt

1/8 tsp ground black pepper

2 Tablespoons water

Grate the potatoes on the finest grater, or use your food processor.

I like to use Yukon Gold potatoes. I have tried pancakes with many others, and Yukon Golds always turn out a better texture and color – they don’t brown as quickly as the Russets. IMG_1099Pour off most of the liquid. I usually put the grated potatoes in a fine sieve and allow them to drain while I finish grating. You will see potato starch accumulating in the bottom of the bowl. IMG_1140Carefully pour off the liquid and add the grated potatoes to the bowl with the starch. Grate the onion on the finest grater also. Combine all the ingredients in a bowl. See what I mean about the potatoes not discoloring quickly? This is at least a good forty minutes after I grated the potatoes – they are still a pretty gold. IMG_1151Meanwhile, mix the meat filling ingredients together and set aside.

Heat about 1 Tablespoon of oil in a non stick skillet over medium heat. Using a large spoon, portion out four pancakes.

Shape 1-2 Tablespoons of meat filling into a patty and place on top of the pancake. Cover the meat with more potato mixture. IMG_1195Cook until golden on both sides.IMG_1168

Of course, you can skip the meat and enjoy the potato pancakes by themselves, which I do most of the time. Potato Pancakes (437x500)

Potato Pancakes With Meat Filling (334x500)

Potato Pancakes With Meat Filling
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 14-16 pancakes
Ingredients
Potato Pancakes:
  • 2½ lbs Yukon Gold potatoes (about 6 large)
  • 1 egg
  • 2 Tablespoons flour
  • 2 Tablespoons sour cream
  • 1 small onion or half of a large onion
  • ¾ tsp salt
  • ⅛ tsp freshly ground black pepper
Meat Filling:
  • ½ lb ground pork, or any other ground meat that you like
  • 1 very small onion
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • 2 Tablespoons water
Instructions
  1. Grate the potatoes on the finest grater or puree in a food processor.
  2. Using a sieve, drain grated potatoes separating the liquid from the starch. Discard the liquid.
  3. Add the grated potatoes to the bowl with the starch.
  4. Grate the onion on the finest grater also.
  5. Combine all the ingredients in a bowl.
  6. Meanwhile, mix the meat filling ingredients together and set aside.
  7. Heat about 1 Tablespoon of oil in a non stick skillet over medium heat.
  8. Using a large spoon, portion out four pancakes.
  9. Shape 1-2 Tablespoons of meat filling into a patty and place on top of the pancake.
  10. Cover the meat with more potato mixture.
  11. Cook until golden on both sides.

25 Comments

  • Natalia P

    I used to grate them by hand until I got a kitchenaid food processor. So much time saved and tastes just as good. Also potao mix never turns dark color on me since the process takes less time. Now i make regular potato pancakes much more often Havent used a grater in about 2 years 😉

    • olgak7

      Have no fear, Nadia. I wouldn’t post a recipe with raw meat:).
      The meat filling is very thin, so it takes only a few minutes to cook through. If you are especially nervous, cook for a little bit longer on low heat in a covered skillet. Of course, if you fill it with a meatball sized chunk of meat, it won’t cook through, but in this case, you have nothing to worry about.

  • Svetlana

    Hi, Olga I have recently found your site and love it, I made some of the dishes they are all delicious. I always cook this but never had them with meat, will try. I add a tsp-tsp of lemon juice to keep it white, works every time.

  • Nina

    Hi, Olechka!
    Thanks much for this recipe I do the same but add a little baking soda to potato pancakes that makes them puffy and another tip I use my juicer to ground potatoes and onion together ( it safe my time) because don’t have kitchenaid food processor. For meat filling I simple grated meat , onion and a little garlic (optional) in my chopper. My Granny thought me this way. Also after we cooked pancakes we just put them in the pot add a little boiling water and cooked 3-5 more minutes on low heat. It’s better for your stomach and you will be sure meat cooked.
    I know this is traditional belarussian food and every Belarussian cooked them at her or his way. We love these pancakes and I totally agree with you, this is our favorite recipe too.
    However I never pour off the potato liquid just add more flour to pancakes that’s it!
    Again, every person cooked them different.

  • Tallya

    These are my absolute favorite food! I haven’t made them in a long time and I better have potatoes, any potatoes in my pantry right now because now I have to have these tomorrow!

  • Tallya

    Hi Olga. I noticed that in your newer recipe for potato pancakes with sour cream and smoked salmon you used only 3 potatoes but the same amount of flour, egg, and sour cream as in this recipe which calls for 6 potatoes. Is that correct?

    • olgak7

      It really doesn’t matter. It won’t make much of a difference either way, Tallya. I just wanted the potato pancakes that I made to be used as an appetizer to be slightly more firm, since they also have toppings on them.

  • Alinarn

    Hi Olga,
    I tried your recipe today for potato pancakes (“dryaniki” as we call them) and they were delicious! I did the plain ones without the meat filling. This will be my go to recipe for potato pancakes from now on! Of course I eat them with a healthy dollop of sour cream on the side 🙂
    I am 12 weeks pregnant and ended up making half of your recipe at midnight today because I was craving them, and I ate the whole thing!! Yum thank you

    • olgak7

      I’m so happy to hear that you enjoyed the Draniki:). We make these all the time.
      Congratulations! Babies are such a blessing. (I also craved potato pancakes when I was pregnant during the few times I wasn’t nauseous.)

  • Wendy

    Hi Olga. These look wonderful, but I’m confused by one of your directions – when you drain the potatoes, you say to separate the liquid from the starch. To me, the potatoes are starch, so when you say add the potatoes back into the starch, I don’t know what you mean. I know the liquid is starchy, but how do you separate it out?

    • olgak7

      When you grate potatoes finely, there will be a lot of “potato starch” formed at the bottom of the bowl. (Kind of like cornstarch, except it is wet.)
      It will naturally gather at the bottom of the bowl. I have a picture of that in the step by step recipe instructions. The point is to drain most of the liquid out of the potatoes, but to use the starch at the bottom of the bowl, along with the grated potatoes. You can use a fine mesh sieve to drain some of the liquid out of the potatoes, or just use a spoon to remove most of the liquid from the potato batter. I hope that makes sense, Wendy:).

      • Ian

        Hi Olga,

        I’m a little confused like Wendy. When the potatoes are grated and placed in a sieve to drain over a bowl, does the starch sink to the bottom of the bowl while the liquid sits on top, then just a matter of carefully tipping the liquid out and maintaining the starch at the bottom, do I have that right?

    • olgak7

      No, I haven’t tried mayo. I like the sour cream. The acidity in the sour cream helps to keep the potatoes from browning and makes the pancakes a little bit more tender.

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