1. Start by peeling and grating your potatoes. Once grated, place them in a clean kitchen towel and wring out as much moisture as possible. This step is key to getting crispy pancakes.
2. In a skillet over medium heat, add a splash of oil and sauté the chopped onion and garlic until soft and fragrant, about 3-4 minutes. Add the ground beef, breaking it up with a wooden spoon, and cook until browned and cooked through, about 6-7 minutes. Season with smoked paprika, salt, and pepper. Set aside to cool slightly.
3. In a large bowl, combine the grated potatoes, cooked beef mixture, shredded cheddar cheese, egg, and flour. Mix everything gently but thoroughly, making sure the ingredients are evenly distributed.
4. Heat your skillet over medium heat and add about 1 tablespoon of oil or bacon fat. Scoop about 1/4 cup of the potato-beef mixture and shape it into a thick pancake. Place it in the skillet, pressing down gently to flatten.
5. Cook the pancakes for about 4-5 minutes on each side, or until golden brown and crispy. Adjust the heat as needed so they cook through without burning.
6. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Repeat with remaining mixture, adding more oil to the skillet as necessary.
7. Serve hot, garnished with chopped parsley or chives if you like, and enjoy the comforting layers of crispy, cheesy, savory goodness.

I remember the first time I made these for some friends here in Portland. They were skeptical about stuffed potato pancakes, but after the first bite, they were hooked. It’s the kind of dish that invites you to slow down, savor, and remember the simple joys of home cooking.