1. Begin by peeling and grating the Russet potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. Transfer the drained potatoes to a large bowl and season them with salt and pepper.

2. In a skillet over medium heat, cook the ground beef with the chopped onion until browned and fully cooked. Drain any excess fat from the pan, then stir in the shredded cheddar cheese. Set the cheesy beef mixture aside to cool slightly.

3. To the bowl of grated potatoes, add the eggs and flour. Mix the ingredients until they’re well combined, forming a sticky dough-like consistency.

4. Take a handful of the potato mixture and flatten it into a small round patty. Spoon about 1–2 tablespoon of the cheesy beef filling into the center of the patty. Cover the filling with another small potato patty and gently seal the edges to create a stuffed pancake.

5. Gently press each stuffed potato pancake into the seasoned breadcrumbs, ensuring both sides are evenly coated.

6. Heat a generous amount of oil in a skillet over medium heat. Carefully add the stuffed potato pancakes and fry them for 3–4 minutes per side, or until they’re golden brown and crispy. Drain the fried pancakes on paper towels to remove any excess oil.

7. Serve the hot, crispy Stuffed Potato Pancakes with a dollop of sour cream, a drizzle of ketchup, or your favorite dipping sauce. Enjoy the contrast of the crunchy exterior and the melty, savory filling in every bite.