If you’ve ever stood in front of your fridge with a bowl of leftover mashed potatoes and wondered what to do with them besides just reheating them with a splash of milk, you’re in good company. One chilly Wednesday last fall, I found myself rummaging for something hearty but not fussy to make for dinner. My daughter had a late soccer practice, my husband was working from home and getting hangry, and I needed a meal that could win everyone over fast.
I had leftover potatoes from the night before and half a pound of ground beef that needed to be used. I started thinking—what if I turned those creamy potatoes into something crispy? And then stuffed them with savory meat? Bingo. That night, we had mashed potato pancakes with a warm, spiced meat center, and now it’s a regular on our rotation.
These little patties have that golden, crunchy outside and a soft, flavorful inside that just makes you pause mid-bite and go mmm. The filling reminds me of my grandma’s meat pies, but they’re easier, faster, and cooked on the stovetop.
I now make them for school lunches, quick dinners, or even as an afternoon snack when the kids bring friends over. Everyone always asks for more and I always love making them because they’re budget-friendly, satisfying, and come together with pantry basics.
Short Description
Mashed Potato Pancakes with Meat Filling are crispy, golden patties made from leftover mashed potatoes, filled with a savory ground beef center, and pan-fried to perfection. A cozy, family-friendly recipe perfect for using up leftovers.
Key Ingredients
For the Mashed Potato Dough
- 2 cups cold mashed potatoes
- 1 large egg
- 1/4 cup all-purpose flour (plus more for dusting)
- Salt and pepper, to taste
For the Meat Filling
- 1 tablespoon oil
- 1/2 pound ground beef (or chicken or turkey)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
For Cooking
-
Vegetable oil, for pan-frying
Tools Needed
- Mixing bowls
- Non-stick skillet
- Spatula
- Measuring cups and spoons
- Knife and cutting board
- Spoon or cookie scoop
- Paper towels (for draining)
Cooking Instructions
Step 1: Make the Meat Filling
Heat 1 tablespoon oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 3 minutes. Stir in garlic and cook for 30 seconds.
Add ground meat and break it apart as it cooks. Season with paprika, salt, and pepper. Cook until browned and fully cooked through. Stir in parsley if using. Let it cool slightly.
Step 2: Prepare the Potato Dough
In a bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until a soft dough forms. If it feels sticky, add a bit more flour—start with 1 tablespoon at a time.
Step 3: Shape the Pancakes
Dust your hands and work surface with flour. Take about 2 tablespoons of dough, flatten into a round disc, and place 1 tablespoon of meat filling in the center.
Fold edges over the meat and gently form a sealed patty. Flatten slightly. Repeat until all dough and filling are used.
Step 4: Pan-Fry Until Golden
Heat a few tablespoons of oil in a non-stick skillet over medium heat. Fry patties in batches for 3 to 4 minutes per side until golden and crisp. Don’t overcrowd the pan. Place finished pancakes on a paper towel-lined plate.
Step 5: Serve Hot
Serve immediately while crispy, with sour cream, plain yogurt, or your favorite dipping sauce.
Why You’ll Love This Recipe
Crispy & Comforting: The contrast between the crunchy exterior and creamy interior is irresistible.
Great Use of Leftovers: A clever way to transform last night’s mashed potatoes into something new.
Family-Approved: Both kids and adults love these, and they reheat beautifully.
Customizable Filling: Use ground turkey, mushrooms, or even lentils to suit your taste.
Make-Ahead Friendly: You can prep the patties in advance and fry them up just before serving.
Mistakes to Avoid & Solutions
Dough too sticky? Add flour 1 tablespoon at a time until it’s easier to handle. Don’t go overboard, too much flour makes them dense.
Filling leaking out? Make sure the edges are sealed well. Flatten gently without squeezing.
Burning too fast? Lower the heat slightly. They need enough time to warm through and crisp without scorching.
Soggy pancakes? Drain on paper towels and don’t overcrowd the pan—crowding traps steam.
Dry meat? Don’t overcook it, and don’t skip the onion, it adds moisture and flavor.
Serving and Pairing Suggestions
Serve hot with sour cream, Greek yogurt, or garlic aioli
Pair with a light salad, steamed vegetables, or a bowl of soup
Great for brunch, lunch, or dinner
Serve buffet-style for parties or plated for a cozy family meal
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days
Freeze: Layer between parchment paper and freeze in a zip bag for up to 1 month
Reheat (stovetop): Pan-fry over low heat until warmed and crispy
Reheat (oven): Bake at 350°F for 10–12 minutes, flipping once
Avoid microwaving if you want to keep them crispy
FAQs
1. Can I use instant mashed potatoes?
Yes, just make sure they’re thick and not too runny. Let them cool fully before using.
2. What type of meat works best?
Ground beef is classic, but turkey, chicken, or even finely chopped cooked mushrooms work well too.
3. Can I bake these instead of frying?
You can. Brush them with oil and bake at 400°F for about 20 minutes, flipping halfway through.
4. How do I keep the filling from spilling out?
Don’t overfill and make sure the dough completely seals around the meat. A little pinch around the edges helps.
5. Can I make these ahead of time?
Yes! Shape the patties and refrigerate for up to 24 hours. Fry just before serving.
Tips & Tricks
Cool the filling before assembling, hot filling can make the dough too soft.
Wet your hands slightly if the dough sticks.
Don’t press too hard when shaping, gentle hands make fluffy pancakes.
Use a cookie scoop for even-sized portions.
Add cheese to the filling for a melty surprise.
Recipe Variations
Cheesy Potato Pancakes: Add 1/4 cup shredded cheese (cheddar or mozzarella) to the dough.
Veggie-Stuffed: Replace meat with sautéed mushrooms, spinach, and onions. Season well.
Spicy Version: Add a pinch of cayenne or chopped jalapeños to the meat for a kick.
Ukrainian Style: Use dill, sour cream, and a bit of sautéed cabbage in the filling.
Mini Sliders: Make smaller patties and serve with a dipping trio for appetizers.
Final Thoughts
Making these mashed potato pancakes with meat filling brings together two of my favorite things: comfort food and creativity. It’s the kind of recipe that doesn’t just feed your family, it makes them happy. I love hearing the sizzle as they hit the pan and watching the kids sneak one off the plate before I’ve even finished the last batch.
They’re practical, affordable, and a bit nostalgic. And to be honest, they taste even better the next day. If you’re looking for a cozy, filling dish that pleases just about everyone at the table, this one’s a keeper. I’ve made it for game nights, lazy Sundays, and weeknight rushes and I never regret it. Try it once, and I bet you’ll make it again (and again).
Happy cooking from my kitchen to yours!
Mashed Potato Pancakes With Meat Filling
Ingredients
For the Mashed Potato Dough
- 2 cups cold mashed potatoes
- 1 large egg
- ¼ cup all-purpose flour plus more for dusting
- Salt and pepper to taste
For the Meat Filling
- 1 tablespoon oil
- ½ pound ground beef or chicken or turkey
- 1 small onion finely chopped
- 1 garlic clove minced
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley chopped (optional)
For Cooking
- Vegetable oil for pan-frying
Instructions
- Sauté onion in oil until soft, then add garlic. Add ground meat, paprika, salt, and pepper. Cook until browned. Stir in parsley (optional). Let cool.
- Mix mashed potatoes, egg, flour, salt, and pepper into a soft dough. Add more flour if sticky.
- Dust hands with flour. Flatten 2 tbsp dough, add 1 tbsp meat filling, seal, and shape into patties.
- Fry in hot oil, 3–4 minutes per side until golden. Work in batches.
- Serve hot with sour cream or your favorite dip.
