Introduction

Oh, hello there! Remember those chilly evenings when a warm hug of comfort food was exactly what you needed? I’m talking about the kind of meal that feels like a cherished memory, bringing a smile to your face with every bite. Well, get ready to create a new favorite because today, we’re diving into something truly special: Mashed Potato Pancakes with a perfectly seasoned meat filling. These little gems are incredibly easy to whip up, surprisingly quick, and guaranteed to be a hit with everyone. Think of them as little pockets of pure deliciousness, and I can’t wait for you to try them!

Why You’ll Love This Recipe

Fast: Perfect for a weeknight dinner or a weekend treat.
Easy: Even if you’re new to the kitchen, you can nail this.
Giftable: Imagine sharing these warm, savory treats with friends or neighbors!
Crowd-pleasing: From kids to adults, everyone devours these.

Ingredients

Let’s gather up our goodies. Don’t worry, it’s all pretty straightforward!

For the Mashed Potato Dough:

2 cups cold mashed potatoes: The key here is “cold”! It makes the dough much easier to handle. Leftover mashed potatoes are perfect for this!
1 large egg: This helps bind everything together beautifully.
1/4 cup all-purpose flour, plus more for dusting: Just a little flour to give our dough some structure. You might need a bit extra for dusting to keep things from sticking.
Salt and pepper to taste: The basics to make everything sing!

For the Meat Filling:

1 tablespoon oil: Any neutral cooking oil like vegetable or canola will work wonderfully.
1/2 pound ground beef (or ground chicken or turkey): Feel free to pick your favorite!
1 small onion, finely chopped: Adds a lovely depth of flavor.
1 garlic clove, minced: Because garlic makes everything better, right?
1/2 teaspoon paprika: For a touch of warmth and color.
Salt and pepper to taste: Seasoning is key!
Fresh parsley, chopped (optional): A little sprinkle of green for freshness, if you have some on hand.

For Cooking:

Vegetable oil, for pan-frying: Enough to give those pancakes a lovely golden-brown crust.

How to Make It

Alright, let’s get our aprons on and make some magic happen!

Prepare the Meat Filling:

First things first, let’s get that tasty filling ready. Heat that 1 tablespoon of oil in a skillet over medium heat.
Add your ground meat and cook it, breaking it up with your spoon as it browns.
Now, toss in that finely chopped onion and let it soften up, which usually takes about 3-5 minutes.
Stir in the minced garlic and paprika, and cook for just 1 more minute. You’ll know it’s ready when it smells amazing and fragrant.
Season it all with salt and pepper to your liking.
If you’re using fresh parsley, give it a good stir in now for that pop of freshness.
Take it off the heat and let it cool down just a little bit while we get the potato dough ready.

Prepare the Mashed Potato Dough:

Grab a nice-sized bowl. Add your cold mashed potatoes, the egg, and that 1/4 cup of all-purpose flour.
Season generously with salt and pepper.
Now, get in there and mix it all up until it forms a nice, cohesive dough. It should be smooth and manageable.

Assemble the Pancakes:

Lightly dust a clean counter or cutting board with a bit of flour. This is your best friend for preventing sticking!
Divide the mashed potato dough into portions. I like to aim for about golf-ball sized pieces.
Gently flatten each portion into a disc, making a little well in the center.
Pop a spoonful of that cooled meat filling right into the middle of each mashed potato disc.
Now for the fun part! Carefully bring the edges of the mashed potato dough up and over the filling, pinching them together to seal. You can form them into little balls or gently flatten them into patties.
Once you’ve got your filled beauties, gently flatten them into pancake shapes. If they feel a little sticky, just dust them with a tiny bit more flour.

Cook the Pancakes:

Pour enough vegetable oil into your skillet over medium heat to lightly coat the bottom. You want it hot but not smoking.
Carefully place your mashed potato pancakes into the hot oil. Don’t overcrowd the pan; give them some space so they can cook evenly.
Let them cook for about 3-5 minutes per side. You’re looking for a beautiful golden-brown color and to make sure they’re heated all the way through.
Once they’re perfectly cooked, lift them out of the skillet and place them on a plate lined with paper towels. This is my little trick to catch any extra oil.
Repeat with the rest of your delicious pancakes until they’re all golden and ready to be devoured!

Substitutions & Additions

Feeling creative? I love it! Here are a few ideas to jazz things up:

Cheese, please! Mix some shredded cheddar or Parmesan cheese into the meat filling for an extra cheesy surprise.
Veggie power! Add some finely chopped bell peppers, corn, or peas to the meat filling for extra color and nutrients.
Spice it up! A pinch of red pepper flakes in the filling can add a lovely bit of heat.
Different Dough: If you’re out of regular potatoes, sweet potatoes work wonderfully too, though the flavor will be slightly different.

Tips for Success

A few little pointers to make sure your pancakes turn out perfectly:

Cold Potatoes are Key: Seriously, this makes all the difference. Warm mashed potatoes will be too sticky and hard to work with.
Don’t Overfill: Too much filling can make it tricky to seal the pancakes. A spoonful is usually just right.
Gentle Handling: These are tender, so be gentle when forming and flipping them.
Prep Ahead: You can make the meat filling up to a day in advance and store it in the fridge. The mashed potato dough is best made closer to cooking time, but if you make it ahead, just make sure it’s well-wrapped and chilled.

How to Store It

Got leftovers? Lucky you! Let the cooked pancakes cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop them in a skillet with a little oil over medium heat until warmed through and crispy, or even use your toaster oven for a quick warm-up. They’re also delicious at room temperature!

FAQs

Can I freeze these mashed potato pancakes?

Yes, you absolutely can! Once they’re cooked and cooled, you can freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. Reheat them directly from frozen in a skillet or oven.

What can I serve with these?

They’re delicious on their own, but I love serving them with a dollop of sour cream or plain yogurt, a side of applesauce, or even a simple green salad. They make a fantastic appetizer or a light main course!

Why are my pancakes falling apart?

This usually happens if the mashed potatoes aren’t cold enough, or if there isn’t enough egg or flour to bind them. Make sure your potatoes are thoroughly chilled and that you’ve mixed the dough until it’s cohesive.

Can I make these vegetarian?

Absolutely! You can easily substitute the ground meat with cooked lentils, finely chopped mushrooms sautéed with onions and garlic, or even a mixture of seasoned mashed beans for a hearty vegetarian filling.

Mashed Potato Pancakes with Savory Meat Filling

Delicious and easy mashed potato pancakes filled with seasoned ground meat, perfect for a weeknight dinner or a comforting treat.

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Prep Time 20

Cook Time 25

Servings 4

Equipment

Skillet for cooking filling and frying pancakes
bowl for mixing mashed potato dough
Spoon for breaking up meat and mixing
Cutting board for chopping ingredients and dusting flour
paper towels for draining excess oil
Baking Sheet for freezing pancakes (optional)

Ingredients

Mashed Potato Dough

2 cups cold mashed potatoes key is "cold" for easier handling
1 large egg helps bind everything together
0.25 cup all-purpose flour plus more for dusting
salt to taste
pepper to taste

Meat Filling

1 tablespoon oil neutral cooking oil like vegetable or canola
0.5 pound ground beef or ground chicken or turkey
1 small onion finely chopped
1 garlic clove minced
0.5 teaspoon paprika
salt to taste
pepper to taste
fresh parsley chopped (optional)

For Cooking

vegetable oil for pan-frying

Instructions

Prepare the Meat Filling: Heat 1 tablespoon of oil in a skillet over medium heat.
2 cups cold mashed potatoes
Add your ground meat and cook it, breaking it up with your spoon as it browns.
2 cups cold mashed potatoes
Now, toss in that finely chopped onion and let it soften up, which usually takes about 3-5 minutes.
2 cups cold mashed potatoes
Stir in the minced garlic and paprika, and cook for just 1 more minute. You’ll know it’s ready when it smells amazing and fragrant.
2 cups cold mashed potatoes
Season it all with salt and pepper to your liking.
2 cups cold mashed potatoes
If you're using fresh parsley, give it a good stir in now for that pop of freshness.
2 cups cold mashed potatoes
Take it off the heat and let it cool down just a little bit while we get the potato dough ready.
Grab a nice-sized bowl. Add your cold mashed potatoes, the egg, and that 1/4 cup of all-purpose flour.
2 cups cold mashed potatoes
Season generously with salt and pepper.
2 cups cold mashed potatoes
Now, get in there and mix it all up until it forms a nice, cohesive dough. It should be smooth and manageable.
Lightly dust a clean counter or cutting board with a bit of flour. This is your best friend for preventing sticking!
2 cups cold mashed potatoes
Divide the mashed potato dough into portions. I like to aim for about golf-ball sized pieces.
2 cups cold mashed potatoes
Gently flatten each portion into a disc, making a little well in the center.
Pop a spoonful of that cooled meat filling right into the middle of each mashed potato disc.
2 cups cold mashed potatoes
Now for the fun part! Carefully bring the edges of the mashed potato dough up and over the filling, pinching them together to seal. You can form them into little balls or gently flatten them into patties.
2 cups cold mashed potatoes
Once you’ve got your filled beauties, gently flatten them into pancake shapes. If they feel a little sticky, just dust them with a tiny bit more flour.
2 cups cold mashed potatoes
Pour enough vegetable oil into your skillet over medium heat to lightly coat the bottom. You want it hot but not smoking.
2 cups cold mashed potatoes
Carefully place your mashed potato pancakes into the hot oil. Don't overcrowd the pan; give them some space so they can cook evenly.
2 cups cold mashed potatoes
Let them cook for about 3-5 minutes per side. You're looking for a beautiful golden-brown color and to make sure they're heated all the way through.
Once they’re perfectly cooked, lift them out of the skillet and place them on a plate lined with paper towels. This is my little trick to catch any extra oil.
Repeat with the rest of your delicious pancakes until they’re all golden and ready to be devoured!

Notes

Tips for success include using cold potatoes, not overfilling, handling gently, and prepping the filling ahead of time. Pancakes can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or toaster oven.