Golden and crisp on the outside with a creamy potato layer and a warmly seasoned meat center, these mashed potato pancakes transform simple leftovers into a deeply satisfying comfort meal. Perfect for dinner, appetizers, or meal prep, they are hearty, flavorful, and surprisingly easy to make at home.
Why You’ll Love This Recipe
These potato pancakes strike the perfect balance between crunchy and tender, making them irresistible from the first bite. They are an excellent way to use leftover mashed potatoes while creating something that feels entirely new. The savory meat filling adds protein and richness, turning a humble ingredient into a complete meal. They can be made ahead, frozen, reheated, and customized with different seasonings or fillings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Potato dough
2 cups cold mashed potatoes
1 large egg
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Savory meat filling
1/2 pound ground beef or ground turkey
1 tablespoon vegetable oil
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, finely chopped (optional)
For frying
Vegetable oil, enough for a 1/4-inch depth in the pan
Directions
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and cook for about 3 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground meat to the skillet. Break it apart with a spoon and season with paprika, salt, and black pepper. Cook for 5 to 8 minutes until fully browned and no moisture remains. Stir in parsley if using, then remove from heat and allow the filling to cool completely.
In a large bowl, combine the cold mashed potatoes, egg, flour, salt, and black pepper. Mix until a soft, workable dough forms. If the mixture feels sticky, add 1 tablespoon of flour at a time until manageable.
Dust your hands lightly with flour. Take about 2 tablespoons of potato dough and flatten it in your palm, forming a small well in the center. Spoon 1 tablespoon of the cooled meat filling into the middle. Carefully bring the potato mixture up around the filling, sealing it completely, and gently flatten into a patty about 3 inches wide.
Heat vegetable oil in a skillet to a depth of about 1/4 inch over medium heat. Fry the pancakes in batches, cooking for 3 to 4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
Transfer the cooked pancakes to a rack or paper towels to drain excess oil. Serve hot.
For a lighter option, use ground chicken or turkey and season with cumin or coriander.
For a vegetarian version, replace the meat with finely chopped mushrooms sautéed with onions and garlic.
Add shredded cheese to the potato dough for extra richness.
Spice lovers can add chili flakes or cayenne pepper to the meat filling.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer until solid, then transfer to a freezer-safe bag for up to 2 months.
To reheat, warm them in a skillet over medium heat until crisp again, or bake in a 375°F oven for 10 to 12 minutes. Avoid microwaving if you want to keep the crust crispy.
FAQs
Can I use freshly made mashed potatoes instead of leftovers?
Yes, but allow them to cool completely in the refrigerator before using to ensure the dough holds together well.
What type of potatoes work best for mashed potato pancakes?
Russet potatoes give a fluffy texture, while Yukon Gold potatoes provide a creamier result. Both work well.
How do I keep the pancakes from falling apart?
Use cold mashed potatoes, seal the edges carefully, and avoid flipping too early while frying.
Can these pancakes be baked instead of fried?
Yes, bake at 400°F for 20 to 25 minutes, flipping halfway and brushing lightly with oil for better browning.
Are these pancakes freezer-friendly?
Yes, they freeze very well and reheat nicely in a skillet or oven.
Can I make them ahead of time?
You can prepare and shape the pancakes a day in advance and store them covered in the refrigerator before frying.
What can I serve with mashed potato pancakes?
They pair well with sour cream, yogurt sauce, a fresh salad, or lightly sautéed vegetables.
Can I make them gluten-free?
Yes, substitute the flour with potato starch or a gluten-free all-purpose flour blend.
Why does the filling need to cool before stuffing?
Warm filling can soften the potato dough, making it harder to shape and seal properly.
How thick should the pancakes be?
About 1/2 inch thick is ideal to ensure a crispy exterior while fully heating the center.
Conclusion
Crispy mashed potato pancakes with savory meat filling are a comforting, practical, and delicious way to turn simple ingredients into a memorable meal. With their crunchy exterior, creamy potato layer, and flavorful filling, they are perfect for family dinners, leftovers, or make-ahead cooking. Once you try them, they are sure to become a regular favorite in your kitchen.
These crispy mashed potato pancakes are filled with a savory meat center, creating a perfect blend of creamy, crunchy, and flavorful. Ideal for using leftover mashed potatoes, they make a satisfying main dish, appetizer, or snack.
Vegetable oil, enough for 1/4-inch depth in the pan
Instructions
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add onion and cook for 3 minutes until soft. Add garlic and cook 30 seconds more.
Add ground meat, breaking it apart. Season with paprika, salt, and black pepper. Cook for 5–8 minutes until browned and moisture has evaporated. Stir in parsley (optional) and let cool completely.
In a large bowl, combine cold mashed potatoes, egg, flour, salt, and pepper. Mix until a soft dough forms. Add more flour 1 tablespoon at a time if dough is too sticky.
Lightly flour your hands. Flatten about 2 tablespoons of dough in your palm, spoon in 1 tablespoon of cooled meat filling, and shape into a sealed patty about 3 inches wide and 1/2 inch thick.
Heat vegetable oil in a skillet to 1/4-inch depth over medium heat. Fry pancakes in batches for 3–4 minutes per side until golden and crisp. Avoid overcrowding.
Drain on paper towels or a wire rack. Serve hot.
Notes
Use cold mashed potatoes for best texture and binding.
Let meat filling cool completely before shaping pancakes.
To bake instead of fry, brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Serve with sour cream, yogurt sauce, or a fresh side salad.
