Mashed Potato Pancakes with Meat Filling

Mashed potato pancakes with meat filling are a delicious way to use up leftover mashed potatoes and turn them into a hearty, savory dish. These golden, crispy pancakes are stuffed with seasoned meat, making them perfect for lunch, dinner, or even as a filling snack.

Why You’ll Love This Recipe

I love how this recipe transforms basic ingredients into something incredibly satisfying. The crispy outside contrasts beautifully with the creamy mashed potatoes and juicy meat filling inside. It’s a great way to repurpose leftovers, and it’s also versatile enough to be served with a variety of sauces or sides. I often make a big batch and enjoy them throughout the week.

ingredients

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

mashed potatoes (preferably cold, from leftovers)
all-purpose flour
egg
salt
black pepper
ground beef or ground chicken/turkey
onion (finely chopped)
garlic (minced)
oil for frying

directions

1. I start by preparing the meat filling. I heat a bit of oil in a skillet over medium heat, then sauté the chopped onion and garlic until translucent.

2. I add the ground meat, season it with salt and pepper, and cook until it’s fully browned and no longer pink. I let it cool slightly.

3. For the pancake dough, I combine mashed potatoes with flour, an egg, and a pinch of salt until it forms a pliable dough.

4. I divide the dough into equal portions and flatten each one into a small circle in my hand.

5. I place a spoonful of the meat filling in the center of each circle, then gently fold the edges over to seal and shape them into a patty.

6. I heat oil in a pan over medium heat and fry the pancakes until they’re golden brown and crispy on both sides, about 3–4 minutes per side.

7. Once done, I transfer them to a paper towel-lined plate to drain excess oil before serving.

Servings and timing

This recipe makes about 8–10 pancakes and serves 4 people. The total time to make them is approximately 40 minutes, including 15 minutes of prep and 25 minutes of cooking.

Variations

I sometimes add grated cheese into the mashed potato dough for extra flavor. For a different filling, I use cooked mushrooms, spinach, or even shredded chicken. If I want to make it vegetarian, I skip the meat and load up on sautéed veggies with herbs. Using sweet potatoes instead of regular potatoes also gives them a unique twist.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet over low heat to bring back the crispiness. A quick warm-up in the oven or air fryer also works great. I avoid the microwave because it tends to make them soggy.

FAQs

How do I keep the pancakes from falling apart while frying?

I make sure the dough isn’t too wet. Adding a bit more flour helps hold everything together. Also, sealing the edges well before frying is important.

Can I freeze these pancakes?

Yes, I freeze them in a single layer on a baking sheet first, then transfer to a freezer bag. I reheat from frozen in the oven or skillet until heated through and crispy.

What can I serve with these pancakes?

I like to serve them with sour cream, ketchup, or a garlic yogurt sauce. A simple side salad also pairs nicely.

Can I make these pancakes ahead of time?

Absolutely. I prepare them up to the frying stage and refrigerate them until I’m ready to cook. That way, they’re freshly crispy when served.

What kind of potatoes work best?

I use starchy potatoes like Russets or Yukon Golds. They mash smoothly and help bind the dough better.

Conclusion

Mashed potato pancakes with meat filling are a comforting and resourceful way to enjoy leftovers in a new, exciting form. With a crispy crust and a savory center, they’re sure to become a favorite in my kitchen, just like they did in mine. Whether I’m serving them fresh or reheated, they never disappoint.