Why I Love This Recipe
I appreciate this recipe for its versatility and simplicity. It’s an excellent way to repurpose leftover mashed potatoes, transforming them into a hearty meal. The combination of crispy potato pancakes and flavorful beef filling creates a dish that’s both comforting and satisfying. Plus, it’s adaptable—I can tweak the seasonings or add different fillings based 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.)
-
2 cups cold mashed potatoes
-
1 large egg
-
1/4 cup all-purpose flour (plus extra for dusting)
-
Salt and pepper, to taste
For the Meat Filling:
-
1 tablespoon oil
-
1/2 pound ground beef (or ground chicken/turkey)
-
1 small onion, finely chopped
-
1 garlic clove, minced
-
1/2 teaspoon paprika
-
Salt and pepper, to taste
-
Fresh parsley, chopped (optional)
For Cooking:
-
Vegetable oil, for pan-frying
Directions
-
Prepare the Meat Filling: In a skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds. Add the ground meat, season with paprika, salt, and pepper, and cook until browned and no longer pink. Optional: Stir in chopped parsley for added flavor. Let the filling cool slightly.
-
Mix the Potato Dough: In a mixing bowl, combine the cold mashed potatoes with the egg and flour. Season with salt and pepper. Mix until a soft, pliable dough forms. If the dough is too sticky, add a bit more flour.
-
Shape the Pancakes: Dust your hands and work surface with flour. Scoop about 2 tablespoons of the potato dough and flatten it into a small circle. Place a spoonful of the meat filling in the center, then gently fold the edges over the filling and flatten into a patty shape. Repeat with the remaining dough and filling.
-
Pan-Fry the Pancakes: Heat vegetable oil in a non-stick skillet over medium heat. Cook the pancakes in batches, 3–4 minutes per side, or until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
-
Serve: Serve the pancakes warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce.
Servings and Timing
This recipe yields approximately 8–10 pancakes, serving 4 people. Preparation time is about 20 minutes, with an additional 20 minutes for cooking, totaling around 40 minutes from start to finish.
Variations
-
Cheesy Delight: I sometimes add shredded cheddar or mozzarella cheese to the meat filling for an extra layer of flavor.
-
Vegetarian Option: Replacing the meat with sautéed mushrooms or a lentil mixture creates a delicious vegetarian alternative.
-
Spicy Kick: Incorporating diced jalapeños or a dash of chili flakes into the filling adds a spicy twist.
-
Herb Infusion: Mixing fresh herbs like dill or thyme into the potato dough enhances the overall flavor profile.
Storage and Reheating
To store leftovers, I place them in an airtight container and refrigerate for up to 3 days. For longer storage, I freeze them individually on a baking sheet, then transfer to a freezer bag for up to 2 months. When reheating, I prefer to use a skillet over medium heat to maintain their crispiness. Alternatively, baking them in a preheated oven at 350°F (175°C) until heated through works well.
FAQs
Can I use instant mashed potatoes?
Yes, I can use instant mashed potatoes, but I ensure they’re thick and fully cooled before using them in the dough to maintain the right consistency.
Can I make these pancakes ahead of time?
Absolutely. I often prepare the pancakes and refrigerate them for up to 24 hours before frying. This makes meal prep more manageable.
What dipping sauces pair well with these pancakes?
I enjoy serving them with sour cream, garlic aioli, or even a spicy ketchup. The choice depends on my personal preference and the occasion.
Can I bake these pancakes instead of frying?
Yes, for a healthier option, I bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through, until they’re golden and crispy.
How do I prevent the pancakes from falling apart during cooking?
To ensure they hold together, I make sure the mashed potatoes are cold and firm, and I don’t overfill the pancakes with the meat mixture.
Conclusion
Mashed Potato Pancakes with Ground Beef Filling are a delightful way to transform simple ingredients into a satisfying meal. Their crispy exterior and savory filling make them a favorite in my household. Whether I’m cooking for a family dinner or looking for a creative way to use leftovers, this recipe never disappoints. I encourage you to try it and enjoy the comforting flavors it brings to your table.
Print
Mashed Potato Pancakes with Ground Beef Filling
- Total Time: 40 minutes
- Yield: 8–10 pancakes (serves 4)
Description
Golden-fried and packed with savory filling, these comforting stuffed potato patties are the ultimate way to turn leftovers into something special.
Ingredients
For the Potato Pancakes:
2 cups cold mashed potatoes
1 large egg
1/4 cup all-purpose flour (plus extra for dusting)
Salt and pepper, to taste
For the Meat Filling:
1 tablespoon oil
1/2 pound ground beef (or ground chicken/turkey)
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon paprika
Salt and 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.
Add chopped onion and sauté for 3 minutes.
Stir in minced garlic, cooking for 30 seconds.
Add ground meat, paprika, salt, and pepper. Cook until browned.
Stir in fresh parsley if using, then let cool slightly.
Make the Potato Dough:
In a bowl, combine mashed potatoes, egg, flour, salt, and pepper.
Mix until a soft dough forms. Add more flour if needed for handling.
Shape the Pancakes:
Dust hands and surface with flour. Flatten 2 tablespoons of potato dough into a circle.
Add a spoonful of meat filling to the center. Fold and seal edges, forming a patty.
Repeat with remaining dough and filling.
Pan-Fry the Pancakes:
Heat oil in a non-stick skillet over medium heat.
Fry pancakes in batches, 3–4 minutes per side, until golden and crispy.
Drain on paper towels.
Serve:
Serve warm with sour cream, Greek yogurt, or dipping sauce of choice.
Notes
Make Ahead: Shape the pancakes and refrigerate up to 24 hours before frying.
Storage: Store in an airtight container in the fridge for up to 3 days, or freeze individually for up to 2 months.
Reheating: Reheat in a skillet or bake at 350°F until hot and crispy.
Variations:
Add cheese to filling
Use mushrooms or lentils for a vegetarian version
Add herbs or spicy ingredients for flavor tweaks
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Pan-Frying
- Cuisine: Eastern European, American Fusion
