Nothing is more enjoyable than transforming leftovers into a completely new dish—and the mashed potato pancakes with a savory meat filling are the ones that have caught my fancy. They are golden and crunchy on the outside, while on the inside, they are soft and creamy, and each bite brings that perfect blend of potatoes and seasoned meat. The aroma of these pancakes made me feel that the kitchen was home—warm, hearty, and welcoming.

A Little About the Recipe

Mashed potato pancakes are a great way to repurpose the remaining mashed potatoes deliciously. But when you add a savory meat filling (ground beef or chicken fried with onions, garlic, and spices), they become even more appealing. Imagine them as potato-stuffed hand pies but with a crisp pan-fried crust instead of a soft pastry dough. These pancakes are so comforting that you can serve them for dinner or make a simple weekend brunch.

Why This Recipe Is Special

These mashed potato pancakes owe their peculiarities to the interplay of textures and flavors. The soft creamy stuffing of mashed potatoes envelops the crust and the juicy meat filling of strong taste hides inside. Plus, they surprise you with their ease to be made of ingredients that are highly likely being stocked in your refrigerator.

Why You’ll Love This Recipe

Ideal for using up leftovers – Wonderful way to finish off the mashed potatoes and other cooked meat.
Crispy and creamy duo – Shattering outside and melting inside, that is their nature.
Flexible – You can switch the filling or spices to your own taste.
For all the family – Both kids and grown-ups will love them equally.
For the weekend – Make the filling and potato mix in advance for quick assembling.

Tools You’ll Need

Mixing bowls – For mixing the mashed potatoes and filling separately.
Skillet or frying pan – Nonstick or cast-iron works best for an even golden crust.
Spatula – For gently flipping the pancakes without breaking them.
Measuring cups/spoons – To keep your potato-to-flour ratio perfect.
Spoon or cookie scoop – For portioning equal pancake sizes.

Ingredients

For the Potato Pancake Dough

2 cups (480 g) mashed potatoes (cold, leftover works best)
1 large egg
½ cup (60 g) all-purpose flour (plus more for dusting)
Salt and pepper to taste

For the Meat Filling

1 tablespoon (15 ml) oil or butter
½ lb (225 g) ground beef, chicken, or turkey
1 small onion, finely chopped
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (optional, for a smoky touch)
1 tablespoon fresh parsley, chopped (optional)

For Frying

2–3 tablespoons (30–45 ml) oil for pan-frying

Step-by-Step Instructions

1. Make the Meat Filling

Pour some oil into a skillet and heat it to a medium temperature. Sauté the diced onion in it until it becomes see-through and slightly golden in color—this will take roughly 3 minutes. Then, mix in the chopped garlic and cook for an additional

Add the ground meat, breaking it apart with a spoon. Cook until browned and no longer pink. Sprinkle in salt, pepper, and paprika. Once done, let it cool a bit—you don’t want to melt your mashed potato dough with hot filling.

2. Prepare the Potato Mixture

In a big bowl, mix together the mashed potatoes, egg, flour, salt, and pepper. It forms a soft but workable dough after a good stir. If it’s still too sticky, simply add a small amount of flour. The final result should be soft yet easy to shape with your fingers.

3. Assemble the Pancakes

Sprinkle a little flour on your hands and the working surface. Use a teaspoon to scoop some of the potato mixture (approximately 30 grams) and make a small circle with it in the palm of your hand.

Place about 1 tablespoon of the meat filling in the center. Then take another small portion of the potato mixture, flatten it, and place it on top. Seal the edges gently and shape into a smooth patty.

(If it feels tricky at first—don’t worry. Once you make one or two, you’ll find your rhythm. Just keep your hands floured.)

4. Fry Until Golden

Pour oil into a frying pan and heat it up over medium heat. Gently drop the pancakes into the skillet, ensuring that there is enough space between them. Each side should be cooked for around 3-4 minutes or until it gets that nice golden brown color and is crispy.

5. Drain and Serve

Using a plate lined with paper towels, transfer the pancakes to it so that the excess oil can be absorbed. They are to be served hot with sour cream, yogurt, or even ketchup—believe me, they are really good with any of these condiments.

Serving Ideas

Classic: The combo of sour cream and chives is a classic one.
Hearty meal: Use a light salad or pickled veggies to counterbalance the heavy pairing.
Brunch-style: Place a fried egg on top and a drizzle of hot sauce for a brunch feel.
Comfort twist: A dinner version can be created by topping with gravy.

Variations & Customizations

Cheesy version: For a melting interior, add shredded cheese to the potato mix.
Spicy kick: Incorporate chili flakes or diced jalapeños into the filling for a spicy kick.
Veggie-friendly: Use sautéed mushrooms, spinach, or lentils in place of meat.
Herb lovers: For a fresh taste, incorporate dill, parsley, or green onions.

Related: Taco Rice Recipe

Make-Ahead & Storage

Make-ahead: Prepare the meat filling and potato dough up to 24 hours ahead. Store separately in the fridge, then assemble before frying.
Refrigerate: Keep leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven for the best texture.
Freeze: Freeze uncooked pancakes on a tray, then store in freezer bags. Cook straight from frozen, adding a few extra minutes.

Pro Tips & Mistakes to Avoid

Pro Tips:

Use cold mashed potatoes—they’re easier to shape and won’t fall apart.
Add a little cornstarch if the potato mix feels too wet.
Fry over medium heat; too high and they’ll burn before cooking through.
Let the filling cool before assembling to prevent soggy pancakes.

Mistakes to Avoid:

Don’t overload the filling—it’ll make sealing harder.
Avoid flipping too early; wait until the first side is golden.
Don’t overcrowd the pan; it lowers the oil temperature and softens the crust.

Recipe Summary

Yield: 8–10 pancakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Per Serving (1 pancake): ~180 calories, 8 g fat, 16 g carbs, 10 g protein

Final Thoughts

There’s something deeply satisfying about taking simple ingredients—like mashed potatoes and a bit of meat—and turning them into something so cozy and delicious. Every time I make these, they disappear faster than I can fry them.