I love making this recipe when I want something comforting, filling, and made from simple ingredients. These mashed potato pancakes with meat filling turn basic pantry staples into a crispy, golden dish with a savory center. I usually prepare them as a main meal, but they also work beautifully as a snack or side dish.
Why You’ll Love This Recipe
I enjoy this recipe because it is easy to prepare and very satisfying. I like how the crispy potato exterior contrasts with the flavorful meat filling. It is also a great way for me to use leftover mashed potatoes while still serving something that feels fresh and homemade.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups mashed potatoes
½ lb ground beef or ground chicken
½ small onion, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
1 large egg
3 tablespoons all-purpose flour or breadcrumbs
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika or mixed seasoning
½ cup shredded cheese (optional)
Oil for frying
Directions
I begin by heating the olive oil in a skillet over medium heat. I add the chopped onion and cook it until soft, then stir in the garlic and ground meat. I cook everything until the meat is fully done, seasoning it with salt, pepper, and paprika. Once cooked, I remove the filling from the heat and let it cool slightly.
In a large bowl, I mix the mashed potatoes with the egg and flour until the mixture is smooth and easy to shape. I take a portion of the potato mixture, flatten it in my palm, add a spoonful of the meat filling in the center, and cover it with more potato mixture. I gently shape it into a patty.
I heat oil in a pan and fry the pancakes over medium heat until golden brown and crispy on both sides. I transfer them to paper towels to remove excess oil before serving.
Servings And Timing
I usually get about 8 pancakes from this recipe.
Preparation time takes around 20 minutes, cooking time is about 20 minutes, and the total time is approximately 40 minutes.
Variations
I sometimes add cheese to the meat filling for extra richness. When I want a lighter taste, I use ground chicken instead of beef. I also like mixing chopped herbs such as parsley or green onions into the mashed potatoes for more flavor.
Storage/Reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using a skillet or oven so they stay crispy. I avoid microwaving when possible because it softens the texture.
FAQs
Can I use leftover mashed potatoes?
I regularly use leftover mashed potatoes, and they work perfectly as long as they are thick and not watery.
Can I bake these instead of frying?
I sometimes bake them at 400°F (200°C) until golden, flipping them halfway through.
Can I make them ahead of time?
I often prepare the pancakes ahead, refrigerate them, and fry them just before serving.
Can I freeze mashed potato pancakes?
I freeze them after cooking and cooling, then reheat them directly from frozen.
What can I serve with these pancakes?
I like serving them with a fresh salad, yogurt sauce, or steamed vegetables.
Conclusion
I find these mashed potato pancakes with meat filling to be a reliable comfort dish that always delivers on flavor. They are simple, versatile, and perfect for turning everyday ingredients into something special. Whenever I make them, they disappear quickly from the table, which makes this recipe a true favorite in my kitchen.
Mashed Potato Pancakes with Meat Filling are crispy on the outside and savory on the inside, combining creamy mashed potatoes with a seasoned meat center. These hearty, pan-fried patties are perfect as a main dish, snack, or side and a great way to use leftovers.
Total Time:40 minutes
Yield:8 pancakes
Ingredients
2 cups mashed potatoes
½ lb ground beef or ground chicken
½ small onion, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
1 large egg
3 tablespoons all-purpose flour or breadcrumbs
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika or mixed seasoning
½ cup shredded cheese (optional)
Oil for frying
Instructions
In a skillet over medium heat, heat olive oil and sauté the onion until soft.
Add garlic and ground meat. Cook until browned and cooked through. Season with salt, pepper, and paprika. Let it cool slightly.
In a large bowl, mix mashed potatoes with egg and flour until smooth and shapeable.
Take a portion of the potato mixture, flatten it in your palm, add a spoonful of the meat filling, and cover with more potato. Shape into a patty.
Heat oil in a pan over medium heat. Fry the patties until golden brown and crispy on both sides.
Transfer to a paper towel-lined plate to drain excess oil. Serve warm.
Notes
Leftover mashed potatoes work well if thick and not watery.
Add cheese to the meat mixture for extra richness.
Mix chopped herbs into the potato mix for more flavor.
Can be baked instead of fried for a lighter option.
