1. In a medium bowl, finely grate potatoes (you can use food processor for this step, but make sure you get texture close to finely grated potatoes) Drain most of the liquid with paper towels.

2. In a separate bowl finely grate the onion. Mix together finely grated potatoes, half of the grated onion, egg and flour. Season the mixture with salt and pepper to taste.

3. In another bowl, combine ground beef with the rest of the grated onion, season with salt and pepper.
4. Heat 2 tablespoon oil in a large skillet over medium high heat. Drop 1 1/2 tablespoon of potato mixture into the skillet. Slightly flatten the pancake and place about 1 1/2 tablespoon of beef mixture on the pancake (before putting meat on the pancake, I like to flatten it with my hands). The filling should be spread out almost to the edges of the pancake. Drop another 1 1/2 tablespoon of potato mixture on top of the beef, spread it out to completely cover the beef.


5. Fry approximately 5 minutes on each side, until golden brown (the thermometer inserted in the middle of the pancake should read at least 160F (70C). Serve hot, topped with sour cream.