Crispy Mashed Potato Pancakes With Savory Meat Filling
Crispy on the outside, creamy on the inside, these mashed potato pancakes are stuffed with a flavorful meat filling and pan-fried to golden perfection—a comforting and practical dish that’s perfect for busy weeknights or weekend brunch.
Ingredients
For the Mashed Potato Dough:
- 3 cups mashed potatoes cooled; leftover potatoes work great
- 1 large egg
- ½ cup all-purpose flour plus extra for dusting
- 2 tablespoons cornstarch for crispier texture
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons melted butter
- 1 tablespoon chopped parsley optional
For the Savory Meat Filling:
- 1 tablespoon olive oil
- ½ pound ground beef or pork, turkey, or chicken
- ½ small onion finely chopped
- 1 clove garlic minced
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme optional
- 2 tablespoons tomato paste or ¼ cup crushed tomatoes
- ¼ cup shredded mozzarella or cheddar cheese optional
- 1 tablespoon chopped green onions or parsley
For Frying:
- 3 –4 tablespoons vegetable oil or butter for extra flavor
Optional Garnishes and Dips:
- Sour cream or Greek yogurt
- Spicy mayo
- Ranch dressing
- Fresh herbs parsley, chives, dill
- Grated Parmesan or cheddar
Instructions
- Mix cooled mashed potatoes with egg, flour, cornstarch, melted butter, and seasonings until a soft dough forms. Let rest for 5–10 minutes.
- Sauté onion and garlic in olive oil, then add ground beef. Cook until browned and season with paprika, thyme, salt, and pepper. Stir in tomato paste and a bit of cheese if desired, then let cool.
- Flatten portions of dough, fill with meat mixture, seal, and shape into patties.
- Fry in oil or butter for 3–4 minutes per side until golden and crisp.
- Serve warm with sour cream, spicy mayo, or ranch, topped with herbs or grated cheese.