Mashed Potato Pancakes with Meat Filling: A Crispy, Savory Twist on Leftovers
If you’ve ever found yourself with a bowl of leftover mashed potatoes and wondered what to do with them, we’ve got the perfect answer: Mashed Potato Pancakes with Meat Filling. Golden and crispy on the outside, creamy and flavorful on the inside — these savory stuffed pancakes are a comfort food classic that turn simple ingredients into something truly crave-worthy.
Whether you’re using up holiday leftovers or making them entirely from scratch, these potato pancakes are budget-friendly, family-approved, and surprisingly easy to make.
🥔 Why You’ll Love This Recipe
Great use of leftovers – Perfect for using up mashed potatoes and leftover ground meat
Crispy outside, soft inside – That satisfying texture combo you crave
Portable and meal-prep friendly – Great for lunchboxes or make-ahead dinners
Customizable – Switch up the filling or add cheese, veggies, or herbs
Comfort food at its finest – Warm, hearty, and incredibly satisfying
🍖 Ingredients
For the potato dough:
2 cups mashed potatoes (leftover or freshly made, cooled)
1 cup flour (plus extra for dusting)
1 egg
Salt & pepper to taste
For the meat filling:
½ lb ground beef or ground turkey
1 small onion, finely chopped
1 clove garlic, minced
Salt & pepper to taste
Optional: chopped herbs (parsley, dill) or a bit of shredded cheese
For frying:
2–3 tbsp oil or butter
🔥 Instructions
Prepare the Filling:
In a skillet, cook the ground meat with onion and garlic over medium heat until browned. Season with salt, pepper, and herbs. Remove from heat and let cool.
Make the Dough:
In a mixing bowl, combine mashed potatoes, flour, egg, salt, and pepper. Mix until a soft dough forms. If it’s sticky, add a little more flour.
Form the Pancakes:
Take a handful of dough and flatten it in your palm. Add a spoonful of the meat filling in the center, then fold the dough over to seal and shape into a patty. Lightly dust with flour.
Fry to Golden Perfection:
Heat oil or butter in a non-stick skillet over medium heat. Fry each pancake 3–4 minutes per side until golden brown and crispy.
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