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Golden brown crispy pancakes with a crunchy exterior and soft interior

Crispy Mashed Potato Pancakes with Meat

Cozy, crunchy comfort in every bite, these pancakes are a delightful way to use up leftover mashed potatoes, with a savory meat filling perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Brunch, Dinner, Snack
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Potato Pancake Mixture
  • 2 cups cold mashed potatoes Cold potatoes hold shape better
  • 1 large egg
  • 1/4 cup all-purpose flour Use extra if dough is sticky
  • to taste salt and pepper
Meat Filling
  • 1/2 pound ground beef (or turkey, pork, chicken) Common ground meat swap freely
  • 1 tablespoon cooking oil For sautéing onions
  • 1 small finely chopped onion Fresh garlic = bigger flavor
  • 1 clove garlic, minced Add towards end of onion cooking
  • 1/2 teaspoon paprika Adds a slightly smoky flavor
  • to taste salt and pepper
  • to taste fresh parsley, chopped Optional, for garnish
  • vegetable oil Enough for a 1/4-inch deep layer for frying

Method
 

Preparation of Meat Filling
  1. Heat the tablespoon of cooking oil in a skillet over medium heat.
  2. Add the finely chopped onion and sauté until soft and translucent, about 3 minutes.
  3. Stir in the minced garlic for 30 seconds until fragrant.
  4. Add the ground meat, season with paprika, salt, and pepper, and cook for 5–8 minutes until browned.
  5. Turn off heat and let meat cool completely to avoid melting potato dough.
Making Pancake Mixture
  1. In a bowl, combine cold mashed potatoes, egg, flour, salt, and pepper.
  2. Mix gently until a soft dough forms; it should be pliable but not sticky.
  3. Scoop about 2 tablespoons of potato dough, flatten it, create a well, and add one spoonful of the cooled meat filling.
  4. Fold the potato edges over, seal well, and shape into a flat patty roughly 3 inches across.
Frying Pancakes
  1. Heat vegetable oil in a clean skillet over medium-high heat until it shimmers.
  2. Fry pancakes in batches for about 3–4 minutes per side until golden brown.
  3. Drain the cooked pancakes on paper towels and serve hot.

Notes

Make the meat filling ahead and refrigerate overnight to speed assembly. If the dough falls apart while frying, add a splash more flour and chill for 10 minutes. Try adding cayenne or chopped chives for a flavor kick.