Description
A delicious and comforting recipe for Mashed Potato Pancakes stuffed with a savory meat filling. This dish transforms leftover mashed potatoes into golden, crispy pancakes filled with seasoned ground meat, onions, and carrots, making for a hearty and satisfying meal perfect for family dinners or gatherings.
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)
- 1 tsp salt (for seasoning meat)
- Pinch of pepper (for seasoning meat and vegetables)
Instructions
- Cook the Meat: Heat a large skillet over medium-high heat and add 1-2 tablespoons of olive oil. Add 1 lb of ground meat and sauté, breaking it apart, until fully cooked through. Season with 1 teaspoon salt and a pinch of pepper, then remove the cooked meat to a separate dish.
- Sauté Vegetables: In the same skillet, add 2 tablespoons of olive oil, then add finely diced onions and grated carrots. Stir and sauté over medium heat for about 5 minutes until the vegetables are golden and softened. Lightly season with salt and pepper.
- Combine Meat and Vegetables: Return the cooked meat and its juices back to the skillet with the sautéed vegetables. Press in 1 garlic clove and add the chopped parsley. Cook while stirring for 1 minute until fragrant, then remove from heat.
- Prepare Potato Pancake Mixture: In a bowl, mash or stir together the 6 cups of leftover mashed potatoes with 1 large egg and 1 cup of all-purpose flour. If the mixture is too sticky, sprinkle additional flour to avoid sticking to your hands.
- Form Stuffed Pancakes: Dust your hands with flour. Take a rounded ice cream scoop of the mashed potato mixture and pat it into a disk. Place a heaping tablespoon of the meat filling into the center, then pinch the edges of the potato mixture to seal the filling inside. Dip the stuffed pancake in bread crumbs, turning to coat fully, and then gently pat into a flat disk shape.
- Cook Pancakes: Heat a large non-stick pan 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 or until golden brown. If they brown too quickly, reduce the heat. Repeat with the remaining pancakes, adding more oil as needed. Remove cooked pancakes to a plate lined with paper towels and serve warm.
Notes
- Using leftover mashed potatoes works best as they tend to be less sticky and have better texture for forming pancakes.
- Feel free to use ground chicken, turkey, or beef according to your preference.
- If you prefer a crispier crust, increase the bread crumbs coating amount.
- Adjust seasoning to taste, especially salt and pepper in the filling.
- Leftover pancakes can be reheated in a skillet or oven to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American