If you are looking for a comforting and delicious dish that combines creamy potatoes and savory meat in one bite, this Mashed Potato Pancakes with Meat Filling Recipe is an absolute must-try. Imagine golden, crispy potato pancakes encasing a juicy, flavorful meat filling that brings a perfect harmony of textures and flavors. This recipe is not only a clever way to use leftover mashed potatoes but also a crowd-pleaser that makes mealtime exciting and cozy. Get ready to elevate your cooking game with a dish that feels homemade and special every single time.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, everyday ingredients that come together to create a dish packed with flavor and texture. Each component plays a crucial role, from the fluffy mashed potatoes that provide the perfect base to the seasoned meat filling that adds heartiness and depth.
- 6 cups leftover mashed potatoes: The creamy foundation that forms the pancake and keeps everything tender inside.
- 1 cup all-purpose flour (plus more for dusting): Helps bind the potato mixture so the pancakes hold their shape while frying.
- 1 large egg: Acts as a natural binder to keep the potato pancakes together without falling apart.
- 1 lb ground meat (pork, chicken, turkey, or beef): The savory filling that adds richness and protein to the dish.
- 1 small/medium onion (finely diced): Provides sweetness and a subtle crunch when sautéed.
- 1 large carrot (grated): Adds a touch of color and natural sweetness that balances the meat.
- 1 garlic clove: Infuses the filling with a warm, aromatic flavor.
- 2 Tbsp finely chopped fresh parsley: Lends a fresh herbal note and brightens the filling.
- 1/2 cup fine bread crumbs (plain or Italian style): Used to coat the stuffed pancakes for that irresistible crispy crust.
- Olive oil: For sautéing the filling and frying the pancakes until golden perfection.
- Salt and pepper: Essential seasonings to enhance every flavor in the dish.
How to Make Mashed Potato Pancakes with Meat Filling Recipe
Step 1: Cook the Meat
Start by heating a large skillet over medium-high heat and adding 1 to 2 tablespoons of olive oil. Toss in the ground meat of your choice and sauté it, breaking it up as it cooks until fully browned. Season with salt and pepper to taste. Once cooked, remove the meat and set it aside, so you can prepare the flavorful vegetables next without overcooking the meat.
Step 2: Sauté the Vegetables
In the same skillet, add a bit more olive oil and sauté the diced onions and grated carrots over medium heat for about 5 minutes, until they’re soft and slightly golden. This step is essential as it brings out the natural sweetness of the veggies and adds a wonderful texture contrast inside your filling. Lightly season again with salt and pepper to balance the flavors.
Step 3: Combine Filling Ingredients
Press the garlic clove into the pan and sprinkle in the chopped parsley. Stir everything together for about a minute until the garlic is fragrant and the parsley is vibrant. Then, return the cooked meat along with any juices back to the skillet and stir to combine all the filling ingredients seamlessly. Set the filling aside to cool slightly while you prepare the potato pancake base.
Step 4: Prepare the Potato Pancake Base
Mix your leftover mashed potatoes thoroughly with one beaten egg and one cup of flour. This blend forms the batter for your mashed potato pancakes. To shape the pancakes, dust your hands with some flour and scoop a rounded portion of the mixture. Gently pat it into a disk shape. If the mashed potatoes feel too sticky to work with, add a little more flour to keep the mixture manageable and easy to handle.
Step 5: Stuff and Shape the Pancakes
Place a heaping tablespoon of the meat filling in the center of each potato disk. Carefully bring the edges of the potato around the filling and pinch them together tightly to seal in all those delicious ingredients. Then, dip the stuffed pancake into the bread crumbs, turning it gently to coat thoroughly. Finally, press the coated pancake flat to form a neat disk that’s ready for frying.
Step 6: Fry Until Golden
Heat enough olive oil in a large non-stick pan to coat the bottom. Once hot, carefully add your stuffed pancakes and fry them for 3 to 4 minutes on each side, or until they develop a deep golden crust. If you notice the pancakes browning too quickly, reduce the heat for even cooking. Work in batches if necessary, adding more oil as needed, and finish by transferring them onto paper towels to drain excess oil. Serve these beauties warm and enjoy!
How to Serve Mashed Potato Pancakes with Meat Filling Recipe
Garnishes
This dish really shines with fresh, simple garnishes such as a sprinkle of fresh parsley or chives to brighten the flavors and add a pop of color. Sour cream or a dollop of creamy Greek yogurt also pairs wonderfully, lending a cooling contrast to the crispy, savory pancakes.
Side Dishes
Mashed Potato Pancakes with Meat Filling Recipe pairs beautifully with fresh green salads or steamed vegetables, which add lightness and a fresh bite to the meal. Roasted root vegetables or a side of pickled cucumbers also bring fantastic texture and flavor contrast.
Creative Ways to Present
For a fun twist, serve the pancakes stacked with layers of your favorite sauce or drizzle a spicy aioli on top for an elevated appetizer. You could also slice them into smaller bites for party platters, making them perfect finger food for entertaining friends and family.
Make Ahead and Storage
Storing Leftovers
If you have leftover pancakes, place them in an airtight container and refrigerate for up to three days. They make a fantastic next-day meal or lunch when you’re craving something quick but satisfying.
Freezing
These pancakes freeze wonderfully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a resealable freezer bag for up to one month. This way, you can enjoy these tasty treats anytime with minimal effort.
Reheating
To reheat, bake the pancakes in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through and crispy again. Avoid microwaving if you want to maintain that lovely crunchy exterior.
FAQs
Can I use fresh mashed potatoes instead of leftovers?
Absolutely! While leftover mashed potatoes work best for texture and reducing moisture, freshly made potatoes that are cooled well can also do the trick. Just be sure they aren’t too wet or runny to hold the pancake shape.
What types of meat work best for the filling?
You can use pork, chicken, turkey, or beef—the choice is yours! Each offers a slightly different flavor profile, so pick whatever you and your family enjoy most. Combining pork and beef can also add extra richness.
Can I make these pancakes vegetarian?
Yes! For a vegetarian option, swap the meat filling with sautéed mushrooms, onions, carrots, and beans or lentils. Season them well to keep that hearty, satisfying taste.
How can I make these pancakes extra crispy?
Coating the stuffed pancakes thoroughly in fine bread crumbs is key, as well as frying them over medium heat so they brown evenly without burning. Using a non-stick pan with enough oil ensures maximum crispiness.
Are these pancakes good for freezing and reheating?
Definitely! These mashed potato pancakes freeze and reheat very well, making them an excellent make-ahead meal. Just remember to reheat them in the oven or a skillet to keep the crunch.
Final Thoughts
This Mashed Potato Pancakes with Meat Filling Recipe is truly one of those hearty, soul-warming dishes that make you want to dig in again and again. It’s a delightful way to repurpose mashed potatoes into something new and exciting, perfect for weeknight dinners or special occasions. I hope you give this recipe a try soon—it might just become your new favorite comfort food!
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Mashed Potato Pancakes with Meat Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 pancakes
- Category: Stovetop
- Method: Frying
- Cuisine: American
Description
These Mashed Potato Pancakes with Meat Filling are a hearty and comforting dish perfect for using up leftover mashed potatoes. Crisp on the outside and filled with a savory mixture of ground meat, onions, carrots, garlic, and parsley, these pancakes make a delicious meal or appetizer that combines the best of mashed potatoes and flavorful meat filling.
Ingredients
Potato Pancake Batter
- 6 cups leftover mashed potatoes
- 1 cup all purpose flour (plus more for dusting)
- 1 large egg
Meat Filling
- 1 lb ground meat (pork, chicken, turkey, or beef)
- 1 small/medium onion, finely diced
- 1 large carrot, grated
- 1 garlic clove, pressed
- 2 Tbsp finely chopped fresh parsley
- 1 tsp salt (divided)
- Pinch of black pepper (divided)
- 2 Tbsp olive oil (plus more as needed for frying)
Coating
- 1/2 cup fine bread crumbs (plain or Italian style)
Instructions
- Cook the Meat: Heat a large skillet over medium-high heat and add 1-2 tablespoons of olive oil. Add the ground meat and sauté, breaking it up as it cooks until completely browned. Season with 1 teaspoon salt and a pinch of black pepper. Remove the cooked meat to a separate dish.
- Sauté Vegetables: In the same skillet, add 2 tablespoons of olive oil. Add the diced onions and grated carrots, stirring occasionally as you sauté over medium heat for about 5 minutes until golden and softened. Season lightly with salt and pepper.
- Add Flavorings and Combine: Return the cooked meat along with its juices to the skillet. Press in the garlic clove and add the finely chopped parsley. Cook everything together, stirring for about 1 minute until fragrant. Remove from heat and set the filling aside.
- Prepare Potato Pancake Mixture: In a large bowl, mash or stir the leftover mashed potatoes together with the egg and 1 cup of flour until combined. To shape the pancakes easily, dust your hands with flour, then scoop a rounded ice cream scoop of the potato mixture and pat it into a disk. If the mixture is too sticky, sprinkle additional flour as needed to prevent sticking.
- Stuff Pancakes: Place a heaping tablespoon of the prepared meat and vegetable filling into the center of each potato disk. Pinch the edges tightly together to seal the filling inside. Then dip each stuffed pancake into the bread crumbs, turning to coat all sides, and gently pat the pancake back into a flat disk shape.
- Pan-Fry Pancakes: Heat a large non-stick skillet over medium heat and add enough oil to coat the bottom. Once the oil is hot, add the pancakes and sauté for 3-4 minutes per side until they develop a golden-brown crust. If they are browning too quickly, reduce the heat to avoid burning. Repeat with the remaining pancakes, adding more oil as necessary. Drain the finished pancakes on paper towels and serve warm.
Notes
- For best results, use cold leftover mashed potatoes that are firm and not too loose or creamy.
- You can substitute the ground pork with ground chicken, turkey, or beef according to your preference.
- If the pancakes are not sealing well, add a bit more flour to the potato mixture to help bind the edges.
- To keep pancakes warm while cooking batches, place them on a baking sheet in a low oven (about 200°F/90°C).
- Serve these pancakes with a dollop of sour cream, apple sauce, or a simple side salad for a complete meal.
