Hamburger Steak with Winter Ratatouille and Potato Pancakes
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- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- Potato Pancakes
- 4
- medium potatoes
- 2/3 cup
- canola oil
- 150 ml
- salt and pepper, to taste
- Winter Ratatouille
- 1
- onion, chopped
- 1
- zucchini
- 2 tbsp
- olive oil
- 30 ml
- 1 cup
- cherry tomatoes
- 250 ml
- 1 cup
- frozen corn kernals
- 250 ml
- Hamburger Steak
- 1 lb
- lean ground beef
- 454 g
- 2 tbsp
- olive oil
- 30 ml
- 1/4 cup
- sour cream
- 60 ml
Directions
Step 1
For potato pancakes: Peel and grate the potatoes with a coarse grater. It is important to do this at the very last moment because potatoes oxidize rapidly. Season with salt and pepper.
Step 2
In two large non-stick skillets over medium heat, heat 75 ml (1/3 cup) of oil in each. Spread the potatoes in both pans to shape eight patties. Press lightly.
Step 3
Cook for about 8 minutes or until nicely browned. Carefully turn the patties and cook for about 7 minutes or until the potatoes are tender and golden brown. Add oil, if needed. Keep warm on a baking sheet lined with paper towels.
Step 4
For winter ratatouille: In the same skillet, cleaned, brown the onion and zucchini in the oil. Season with salt and pepper. Add the tomatoes and corn and cook until the tomatoes soften. Keep warm.
Step 5
For hamburger steak: Shape four patties with the ground beef. In the second skillet, cleaned, brown the patties in the oil for about 3 minutes on each side or until the meat is cooked. Place the potato pancakes on four plates. Top with the beef patties. Garnish with sour cream and ratatouille.
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