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Mashed Potato Pancakes with Meat Filling Recipe

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4.3 from 13 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 12 servings

Description

Mashed Potato Pancakes with Meat Filling are a delicious and hearty dish featuring leftover mashed potatoes combined with a savory ground meat stuffing. These golden, pan-fried pancakes are crispy on the outside and filled with a flavorful mixture of sautéed ground meat, onions, carrots, garlic, and fresh parsley, making for a comforting and satisfying meal perfect for using up leftovers.

Ingredients

Potato Pancakes

  • 6 cups leftover mashed potatoes
  • 1 cup all purpose flour (plus more for dusting)
  • 1 large egg
  • 1/2 cup fine bread crumbs (plain or Italian style)

Meat Filling

  • 1 lb ground meat (chicken, turkey, or beef)
  • 1 small/medium onion (finely diced)
  • 1 large carrot (grated)
  • 1 garlic clove
  • 2 Tbsp finely chopped fresh parsley
  • 1-2 Tbsp olive oil (for cooking meat and vegetables)
  • 1 tsp salt (for seasoning meat)
  • Pinch of pepper (for seasoning meat and vegetables)

Instructions

  1. Cook the Ground Meat: Heat a large skillet over medium-high heat. Add 1-2 tablespoons of olive oil and the ground meat. Sauté, breaking it up with a spatula, until cooked through. Season with 1 teaspoon of salt and a pinch of pepper. Remove the cooked meat to a separate dish.
  2. Sauté Vegetables: In the same skillet, add 2 tablespoons of olive oil, then add the finely diced onion and grated carrot. Stir and sauté over medium heat for about 5 minutes until the vegetables are golden and softened. Lightly season with salt and pepper.
  3. Add Garlic and Parsley: Return the cooked meat with its juices to the skillet. Press in the garlic clove and add the chopped fresh parsley. Cook, stirring, for 1 minute or until fragrant. Remove the pan from heat.
  4. Prepare Potato Mixture: In a large bowl, mash or stir together the leftover mashed potatoes with the egg and 1 cup of flour until well combined. If the mixture feels too sticky, sprinkle a little additional flour to prevent sticking.
  5. Form Pancakes: Place a rounded ice cream scoop of the potato mixture into a well-floured hand and pat it into a disk. Place a heaping tablespoon of the meat filling into the center. Pinch the edges together to seal the filling inside. Dip the stuffed pancake in bread crumbs, turning to coat thoroughly, then gently pat it into a flat disk shape.
  6. Pan-Fry Pancakes: Heat a large non-stick pan over medium heat and add enough oil to coat the bottom. Once the oil is hot, carefully add the stuffed pancakes and sauté for 3 to 4 minutes per side or until golden brown and crispy. If the pancakes brown too quickly, reduce the heat. Repeat the process with the remaining pancakes, adding more oil as needed. Remove the pancakes to a plate lined with paper towels to drain excess oil.
  7. Serve Warm: Serve the mashed potato pancakes warm as a hearty snack or main dish.

Notes

  • Use leftover mashed potatoes for best texture and flavor.
  • You can substitute ground beef with ground chicken or turkey as desired.
  • If the potato mixture is too sticky, add flour gradually to make handling easier.
  • Use a non-stick skillet and sufficient oil to achieve a crispy pancake exterior.
  • Adjust seasoning in the meat filling according to taste.
  • These pancakes are best eaten fresh but can be reheated in a skillet or oven to maintain crispiness.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://sarabaking.com/mashed-potato-pancakes-with-meat-filling-recipe/