Go Back

Crispy Mashed Potato Pancakes with Meat

Cozy, crunchy pockets filled with a savory meat mixture, perfect for using up leftover mashed potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Comfort Food, Main Course
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the meat filling
  • 1/2 pound ground beef (or turkey, pork, chicken) Choose your preferred meat
  • 1 small finely chopped onion
  • 1 clove minced garlic Fresh garlic = bigger flavor
  • 1/2 teaspoon paprika Try adding smoked paprika for variation
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional) Add for flavor
For the pancakes
  • 2 cups cold mashed potatoes Cold potatoes for easier shaping
  • 1 large egg
  • 1/4 cup all-purpose flour Plus extra to dust hands
  • Vegetable oil Enough for a 1/4-inch deep layer for frying

Method
 

Preparation
  1. Heat 1 tablespoon cooking oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes.
  2. Stir in the minced garlic for 30 seconds until fragrant, ensuring it doesn’t burn.
  3. Add the ground meat, breaking it up with a spoon. Season with paprika, salt, and pepper, and cook 5-8 minutes until browned and no pink remains. Remove from heat and let it cool completely.
Mixing the batter
  1. In a second bowl, combine the cold mashed potatoes, egg, and 1/4 cup flour. Mix until a soft dough forms.
  2. Dust your hands and work surface with extra flour if the dough is sticky.
Forming and frying
  1. Flatten about 2 tablespoons of potato dough in your palm and create a small well in the center. Add a spoonful of the cooled meat filling into the well. Fold the edges over to seal and shape into a flat patty roughly 3 inches across.
  2. Heat vegetable oil in a skillet to medium-high. Carefully add the pancakes in batches. Fry 3-4 minutes per side until golden brown and crisp.
  3. Drain the pancakes on paper towels and serve hot.

Notes

Tip: Brown the meat ahead and refrigerate; shape later for a time-saver. Avoid too-wet filling to prevent splitting by chilling and dusting with flour.