If you’ve never treated yourself to Mashed Potato Pancakes with Meat Filling, you’re in for a savory, soul-warming adventure! Imagine fluffy, slightly crisp potato cakes, each hiding a tender pocket of spiced ground beef—every bite is a delightful play of textures and flavors. This dish effortlessly transforms humble ingredients into something truly memorable, making it perfect for breakfast, a cozy lunch, or a satisfying dinner. Bonus: It’s a fantastic way to use up leftover mashed potatoes, filling your kitchen with irresistible aromas and your plate with golden, hearty comfort.
Ingredients You’ll Need
Ingredients You’ll Need
These Mashed Potato Pancakes with Meat Filling require only everyday, easy-to-find ingredients, but each one plays a crucial part in building layers of flavor, texture, and a beautiful golden color. Gather them all and you’ll see just how effortlessly something magical can come together on your stove.
- Mashed potatoes (3 cups, cooled, preferably day-old): Using mashed potatoes that have spent a night in the fridge helps these pancakes hold their shape and turn ultra-crispy.
- Large egg: The egg helps bind the potato dough so everything stays together while frying.
- All-purpose flour (1/3 cup, plus more if needed): A touch of flour gives the dough structure and keeps it from being too sticky.
- Salt (1/2 tsp): Just the right amount to enhance all the other flavors.
- Black pepper (1/4 tsp): Adds a gentle heat that peeks through every bite.
- Ground beef (1/2 lb): Juicy and flavorful, beef creates a hearty, satisfying filling.
- Olive oil (1 tbsp): Used for sautéing, this brings a subtle richness to the meat mixture.
- Small onion, finely diced: Onion brings a mellow sweetness and aromatic base to the filling.
- Garlic cloves, minced (2): Garlic brightens up the savory flavors and makes the kitchen smell heavenly.
- Paprika (1/2 tsp): For gentle smokiness and a lovely blush in the meat.
- Ground cumin (1/2 tsp): Adds earthy, warm depth to the savory filling.
- Salt & black pepper, to taste: Season the filling so you hit the perfect balance of flavors.
- Chopped fresh parsley (1 tbsp, optional): Stirred in at the end, parsley gives freshness and a pop of color.
- Vegetable oil for frying (2–3 tbsp): Ensures your potato pancakes turn beautifully crisp and golden.
How to Make Mashed Potato Pancakes with Meat Filling
Step 1: Prepare the Savory Meat Filling
Start by heating the olive oil in a skillet set over medium heat. Toss in the finely diced onion and sauté for about 3 to 4 minutes; you want them soft and sweet, not browned. Next, add in the minced garlic and sauté for another 30 seconds—just long enough for the fragrance to fill your kitchen. Crumble in the ground beef, then season with paprika, cumin, salt, and pepper. Cook until the beef is fully browned and any moisture has evaporated, then drain any excess fat if needed. Finally, stir in the fresh parsley for a burst of freshness. Set the filling aside to cool a bit before assembling your Mashed Potato Pancakes with Meat Filling.
Step 2: Make the Potato Dough
Grab a large bowl and add your cool, day-old mashed potatoes. Crack in the egg, sprinkle in the flour, salt, and pepper, and mix everything well until a soft, cohesive dough forms. If the dough feels too sticky, sprinkle in a little more flour until it’s easy to handle but still tender. This step is the foundation for the structure and crispy exterior of your Mashed Potato Pancakes with Meat Filling.
Step 3: Shape the Pancakes
Scoop out about a third of a cup of the potato mixture and gently flatten it into your hand, shaping a small round. Place one to two tablespoons of the cooled meat filling right in the center. Carefully fold the potato mixture up and around the meat, pinching the edges together to seal everything in. Flatten each pancake gently—just enough to form a thick disc, being careful not to let the filling escape. Repeat this process with the remaining dough and filling.
Step 4: Fry Until Golden and Crisp
Preheat a large skillet with a few tablespoons of vegetable oil over medium heat. Once the oil is hot (test with a small bit of dough—it should gently sizzle), lay the pancakes in, working in batches if necessary so you don’t crowd the pan. Fry each on one side for 3 to 4 minutes, then carefully flip and repeat until both sides are beautifully golden and crisp. Transfer to a platter lined with paper towels to drain some of the oil.
Step 5: Serve and Enjoy
Arrange the finished pancakes on a serveware of your choice—these look stunning stacked or fanned out on a rustic platter. They are best enjoyed hot, with a dollop of sour cream or tangy yogurt on the side for dipping. Each bite is a burst of comforting flavor, making Mashed Potato Pancakes with Meat Filling utterly irresistible.
How to Serve Mashed Potato Pancakes with Meat Filling
Garnishes
A classic pairing is a generous spoonful of cool, creamy sour cream or tangy Greek yogurt atop each pancake; their richness balances out the savory filling perfectly. For extra color and brightness, sprinkle finely chopped chives, green onions, or parsley over the top. Don’t be afraid to add a pinch of smoked paprika or a twist of fresh black pepper just before serving for that final aromatic touch.
Side Dishes
These hearty Mashed Potato Pancakes with Meat Filling are a meal all on their own, but they shine even brighter when served with vibrant, crisp accompaniments. A simple green salad tossed in a lemony vinaigrette or a platter of lightly pickled veggies adds freshness and contrast. Steamed green beans or a warm tomato salad also work beautifully, enhancing every comforting bite.
Creative Ways to Present
Going for a dramatic presentation? Stack the pancakes high and drizzle them with dollops of herbed yogurt or garlicky aioli, adding microgreens or edible flowers for a pop of color. For sharing platters, arrange Mashed Potato Pancakes with Meat Filling in a spiral, surrounded by small bowls of dipping sauces, so everyone can sample and savor. Mini versions can be served as party appetizers for a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftover Mashed Potato Pancakes with Meat Filling can be cooled completely, then transferred to an airtight container and stored in the refrigerator for up to 3 days. Layer parchment paper between pancakes if stacking, to prevent them from sticking together.
Freezing
If you want to get ahead or save extra portions, these pancakes freeze beautifully. Place completely cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container with parchment between layers. They’ll keep well for up to 2 months—just be sure to label them so you remember there’s a homemade treat waiting!
Reheating
The secret to regaining crispy edges: reheat pancakes in a skillet over medium heat with just a splash of oil, flipping occasionally until warmed through and crisp. For big batches, bake in a 350°F oven on a wire rack set over a baking sheet. Microwaving works in a pinch, but the exterior won’t be as crispy.
FAQs
Can I use different meats for the filling?
Absolutely! While beef brings classic flavor, ground lamb, chicken, turkey, or even a veggie meat substitute can work well. Each meat lends its own character, so feel free to experiment based on your mood or fridge contents.
What kind of potatoes work best?
Starchy potatoes like Russets or Yukon Golds yield fluffier, drier mashed potatoes that are easier to form into pancakes and fry to perfect crispiness. Avoid waxy varieties, as they tend to make the dough gummy.
How do I stop my pancakes from falling apart?
Using day-old, cool mashed potatoes is key! If your dough feels too sticky or loose, sprinkle in extra flour a tablespoon at a time. Make sure the meat filling is well-drained and cooled before shaping the pancakes.
Can I make these dairy-free or gluten-free?
Definitely. For a dairy-free version, just ensure your mashed potatoes don’t contain cream or butter. Substitute a gluten-free all-purpose flour blend in place of regular flour for a gluten-free spin. Always check your other ingredient labels to be safe.
Why do my pancakes stick to the pan?
If you notice sticking, your pan may not be hot enough or you’re using too little oil. Make sure there’s enough vegetable oil to coat the bottom, and let it preheat before adding the pancakes. A well-seasoned cast iron or nonstick pan also helps prevent sticking.
Final Thoughts
There’s just something special about bringing together familiar, satisfying ingredients in a new way, and Mashed Potato Pancakes with Meat Filling never fails to impress. Whether you share them at brunch or make them the heart of a cozy dinner, this dish is bound to become a favorite in your kitchen too. Give them a try, and let every crispy, savory bite fill you—and your loved ones—with homemade joy!
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Mashed Potato Pancakes with Meat Filling Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
These Mashed Potato Pancakes with a savory Meat Filling are a delicious twist on traditional pancakes, combining creamy mashed potatoes with flavorful seasoned ground beef.
Ingredients
Potato Dough:
- 3 cups mashed potatoes (cooled, preferably day-old)
- 1 large egg
- 1/3 cup all-purpose flour (plus more if needed)
- 1/2 tsp salt
- 1/4 tsp black pepper
Meat Filling:
- 1/2 lb ground beef
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- Salt & black pepper, to taste
- 1 tbsp chopped fresh parsley (optional)
For Cooking:
- 2–3 tbsp vegetable oil for frying
Instructions
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add onion and sauté until soft (3–4 minutes). Stir in garlic and cook 30 seconds. Add ground beef, paprika, cumin, salt, and pepper. Cook until browned and fully cooked. Drain excess fat if needed. Stir in parsley and let cool.
- Make potato dough: In a large bowl, mix mashed potatoes, egg, flour, salt, and pepper until a soft dough forms. Add a little extra flour if too sticky.
- Shape pancakes: Scoop about 1/3 cup of potato mixture and flatten in your hand. Place 1–2 tablespoons of meat filling in the center. Carefully fold potato mixture around the filling and flatten gently into a thick pancake. Repeat with remaining mixture.
- Fry pancakes: Heat vegetable oil in a skillet over medium heat. Cook pancakes 3–4 minutes per side until golden brown and crispy.
- Serve: Remove and drain on paper towels. Serve warm with sour cream or yogurt on the side.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: International
Nutrition
- Serving Size: 1 pancake
- Calories: 410 kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg
