Mashed Potato Pancakes with Meat Filling are the kind of cozy, savory comfort food I turn to when I want something satisfying and deeply flavorful. They bring together creamy mashed potatoes and a seasoned meat center, all pan-fried to a golden, crispy finish. These pancakes are a genius way to use leftovers and a great way to impress at the dinner table or brunch buffet. Each bite delivers a perfect balance of creamy, crispy, and juicy textures that makes it hard to stop at just one.
Why You’ll Love This Recipe
I love how these pancakes transform simple ingredients into something special. Whether I’m making them as a cozy weeknight meal or dressing them up for a brunch, they always hit the mark. The contrast between the soft potato dough and the juicy meat inside makes them so satisfying. They’re budget-friendly, freezer-friendly, and customizable, which makes them a staple in my kitchen. Plus, they’re fun to assemble and incredibly rewarding to eat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cold mashed potatoes
large egg
all-purpose flour
salt and pepper
ground beef (or chicken/turkey)
oil for sautéing
small onion
garlic clove
paprika
fresh parsley (optional)
vegetable oil for pan-frying
Directions
Step 1: Prepare the Meat Filling
I start by heating some oil in a skillet and sautéing finely chopped onion until soft. Then I add minced garlic and cook until fragrant. I stir in my ground meat, season it with salt, pepper, and paprika, and cook until browned. A bit of chopped parsley at the end adds a nice touch. Once it’s done, I let it cool.
Step 2: Make the Potato Dough
In a large bowl, I mix my cold mashed potatoes with an egg, some flour, salt, and pepper. I work it into a soft dough, adding more flour if needed. The dough should be soft but not too sticky.
Step 3: Shape the Pancakes
I dust my hands and work surface with flour, then scoop a bit of dough and flatten it. I place a spoonful of meat in the center and fold the dough around it, forming a thick pancake. I repeat this with the rest of the dough and filling.
Step 4: Pan-Fry to Crispy Perfection
In a non-stick skillet with some oil, I pan-fry each pancake over medium heat until golden brown and crispy, about 3–4 minutes per side. Then I transfer them to a plate lined with paper towels.
Step 5: Serve and Savor
These pancakes are best enjoyed hot. I love serving them with sour cream, yogurt, or any dipping sauce I have on hand. They’re great as a main dish, snack, or even party appetizer.
Servings and timing
This recipe makes about 10–12 pancakes, depending on size. It serves 4 to 6 people.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
I sometimes swap the ground beef for shredded rotisserie chicken or go vegetarian with a mix of mushrooms and cheese. For extra kick, I like adding chili flakes or chopped jalapeños to the meat mixture. And if I’m feeling indulgent, I’ll add a cube of cheese inside for a molten center.
Storage/Reheating
Storing Leftovers
Once cooled, I store any leftover pancakes in an airtight container in the fridge for up to three days.
Freezing
To freeze, I place the pancakes in a single layer on a baking sheet, freeze until solid, then stack them with parchment paper between layers in a freezer bag. They keep well for up to two months.
Reheating
I reheat them in a skillet with a little oil or in the oven at 350°F for 10–15 minutes. Microwaving works, but the pancakes lose their crispiness.
FAQs
Can I use instant mashed potatoes for this recipe?
Yes, as long as the potatoes are thick and not too runny. I make sure they’re cooled completely before mixing the dough.
What other fillings can I use?
I’ve used ground turkey, chicken, mushrooms, and even spinach with feta. Anything flavorful and not too wet works beautifully.
How do I keep the pancakes from falling apart?
Cold mashed potatoes and enough flour are key. I also make sure to dust my hands and surface well while shaping.
Are these pancakes gluten-free?
They can be! I use a 1:1 gluten-free flour substitute in place of regular flour and they turn out great.
Can I make them ahead for a party?
Yes, I form them in advance and refrigerate until ready to pan-fry. That way they’re fresh and crisp when I serve them.
Conclusion
Mashed Potato Pancakes with Meat Filling are one of those recipes I come back to again and again. They’re hearty, flavorful, and flexible enough to match whatever I have on hand. Whether I’m cooking for family or prepping for a gathering, these pancakes always get rave reviews. Once I’ve tried them, it’s easy to see why they’ve earned a permanent spot in my recipe rotation.
