Mashed potato pancakes with meat filling are the ultimate comfort food—crispy on the outside, soft and fluffy on the inside, and packed with a flavorful savory center. This recipe is a brilliant way to transform leftover mashed potatoes into a hearty and satisfying dish that works equally well for lunch, dinner, or even a generous snack. With simple ingredients and straightforward steps, these stuffed potato pancakes deliver big flavor with minimal effort.
What makes this dish especially appealing is its balance of textures. The potato dough forms a golden crust when pan-fried, while the seasoned meat filling stays juicy and aromatic. Each bite offers warmth, richness, and that nostalgic homemade taste that feels both rustic and comforting.
🛒 Ingredients
For the Mashed Potato Dough
- 2 cups cold mashed potatoes
- 1 large egg
- ¼ cup all-purpose flour (plus extra for dusting)
- Salt and black pepper, to taste
For the Meat Filling
- 1 tablespoon oil
- ½ pound ground beef (or ground chicken or turkey)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, finely chopped (optional)
For Cooking
- Vegetable oil, for pan-frying
👩🍳 Directions
1️⃣ Prepare the Meat Filling
Start by heating 1 tablespoon of oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 3 minutes, until soft and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Add the ground meat to the pan, breaking it apart with a spoon. Season with paprika, salt, and pepper. Cook until the meat is fully browned and no longer pink. If using parsley, stir it in at the end for a fresh, herbal note. Remove from heat and allow the filling to cool slightly—this makes it easier to shape the pancakes later.
2️⃣ Make the Potato Dough
In a large bowl, combine the cold mashed potatoes, egg, flour, salt, and pepper. Mix until a soft, workable dough forms. The dough should be pliable but not sticky. If it feels too wet, add a little more flour, one tablespoon at a time, until the consistency is just right.
3️⃣ Shape the Pancakes
Lightly dust your hands and work surface with flour. Take about 2 tablespoons of the potato dough and flatten it into a small round. Place a spoonful of the meat filling in the center, then gently fold the edges over the filling, sealing it inside. Carefully flatten into a patty about 1 cm thick. Repeat with the remaining dough and filling.
4️⃣ Pan-Fry to Perfection
Heat vegetable oil in a non-stick skillet over medium heat. Fry the pancakes in batches for 3–4 minutes per side, until they are beautifully golden brown and crisp. Avoid overcrowding the pan to ensure even browning. Transfer to paper towels to drain excess oil.
🍽 Serving Suggestions
Serve these mashed potato pancakes hot, paired with sour cream, plain yogurt, or your favorite dipping sauce. A fresh green salad or lightly pickled vegetables make an excellent side.
Crispy, filling, and deeply comforting, these stuffed potato pancakes are a delicious way to turn simple ingredients into a memorable homemade meal.