Mashed Potato Pancakes with Meat Filling

These mashed potato pancakes with meat filling are the perfect way to turn leftover mashed potatoes into a savory, crispy, and satisfying meal. With a golden crust on the outside and a flavorful meat center on the inside, they make for an irresistible breakfast, lunch, or dinner option.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something incredibly delicious. The contrast between the creamy mashed potatoes and the hearty, seasoned meat filling makes every bite memorable. It’s an easy and comforting way to use up leftovers, and it feels like a whole new dish. Plus, I can customize the meat filling depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mashed potatoes (preferably cold and firm)

• All-purpose flour

• Egg

• Salt and pepper

• Ground beef or pork

• Onion, finely chopped

• Garlic, minced

• Cooking oil for frying

Directions

1. I start by preparing the meat filling. I sauté the chopped onion and garlic in a pan with a little oil until soft and translucent. Then I add the ground meat and cook until browned and cooked through. I season it with salt and pepper and let it cool slightly.

2. In a separate bowl, I mix the mashed potatoes with an egg and just enough flour to form a workable dough. The mixture should be soft but not too sticky.

3. I divide the potato dough into equal portions and flatten each one into a small patty. I place a spoonful of the meat mixture in the center of one patty and top it with another, sealing the edges carefully and forming a round pancake.

4. In a skillet over medium heat, I heat oil and fry the pancakes until golden brown and crispy on both sides, about 3–4 minutes per side.

5. I transfer them to a paper towel-lined plate to drain any excess oil before serving warm.

Servings and timing

This recipe makes about 6–8 pancakes and serves 3–4 people. The entire cooking process takes approximately 40 minutes: 15 minutes for prep and 25 minutes for cooking.

Variations

I sometimes add grated cheese to the mashed potato dough for a richer flavor. For a spicy kick, I mix chopped chili or paprika into the meat filling. I’ve also tried using shredded chicken instead of ground beef, which gives a lighter, equally tasty result. Another fun variation is using herbs like parsley or dill in the potato mixture for a fresh twist.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pan-fry them again on low heat to restore their crispy exterior. They can also be reheated in an oven at 350°F (175°C) for about 10 minutes. I avoid microwaving, as it softens the crispy crust.

FAQs

How do I keep the potato dough from sticking to my hands?

I like to dust my hands lightly with flour or oil before shaping the pancakes. This keeps the dough manageable and prevents sticking.

Can I make these pancakes ahead of time?

Yes, I prepare and shape them ahead, then store them in the fridge with parchment paper between each pancake. I fry them just before serving for the best texture.

What’s the best type of mashed potatoes to use?

I find that starchy mashed potatoes made without too much milk or butter work best. They should be firm and cold so the dough holds together well.

Can I freeze the pancakes?

Yes, I freeze them after shaping or after frying. To reheat, I thaw them in the fridge overnight and then re-fry or bake until hot and crispy.

Can I use a different kind of meat?

Absolutely. I’ve used ground turkey, chicken, and even a mix of beef and sausage. Just make sure the meat is fully cooked and well seasoned before filling the pancakes.

Conclusion

Mashed potato pancakes with meat filling are a comforting, crispy treat that I never get tired of making. They’re a great way to reinvent leftovers and please a crowd with their savory goodness. Whether I enjoy them as a main dish or a hearty snack, they always hit the spot.