Irresistible Mashed Potato Pancakes with Meat Filling Recipe
Mashed Potato Pancakes with Meat Filling have absolutely saved dinnertime in my house more times than I care to admit. You know that feeling when you stare at yesterday’s mountain of mashed potatoes and just can’t muster excitement? Been there. But, these pancakes? Total game changer. The crispy outside, the savory meat hiding inside… my picky eaters gobble them up. For anyone who’s the tiniest bit bored of plain leftovers, this is honestly as comforting as my first mug of hot cocoa in winter. Before I get ahead of myself, if you love mashed potato recipes, check out these Cheesy Mashed Potato Puffs for a fun twist! 
Ingredients for Stuffed Mashed Potato Pancakes
Okay, let’s talk shopping list. These are everyday ingredients, nothing too fancy. You’ll need mashed potatoes, of course. Fresh or leftover, both will do. I’ve used both and honestly, nobody noticed any difference in taste.
You’ll want some ground meat. Usually, I go for beef or chicken, but turkey also works great if that’s what you’ve got in the fridge. Toss in a little onion (gotta have that flavor), and a touch of garlic if you’re a fellow garlic fan. Spices are flexible! Salt, pepper, maybe a sprinkle of paprika or parsley. For the pancake magic, you’ll need flour or breadcrumbs, some eggs, and oil for frying.
Not gonna lie, I often add a bit of cheese if I have some left, and tiny diced veggies sneak into the meat filling sometimes too. Trust me, this recipe welcomes whatever you have on hand.
I wasn’t a huge potato pancake person until these entered my life. The first bite was a revelation. Friends still ask for the “magical meat pancakes” at every get-together. —Janet K.
How to Make Stuffed Potato Pancakes
If you’ve ever made regular potato pancakes, you’re halfway there. The only real trick is hiding the meat inside without making a sticky mess (which, to be fair, sometimes happens anyway). Roll with it.
First, make sure your mashed potatoes are cold. They hold together way better that way. Start sautéing your ground meat in a pan, and toss in onions and spices. Once that’s cooked and smells like you could just eat it with a spoon, let it cool.
Scoop a spoonful of mashed potatoes, flatten it in your hand (it’ll feel weird for a second), pop a little scoop of the meat mixture in the middle, and carefully close the potatoes around it. If things get squishy, rinsing your hands helps. Gently shape it into a patty, coat in flour or breadcrumbs, then fry on both sides till golden.
The hardest part honestly is not eating them all straight from the pan. Let them cool slightly before serving so the filling doesn’t sneak out everywhere. 
What potatoes to use
There’s a lot of heated debate about potatoes in my family, actually. My grandma swears by starchy russets, while my cousin, out east, is all about Yukon Golds. You really want potatoes that mash well and get nice and fluffy. Russets are my usual pick for these stuffed mashed potato pancakes, mostly because they give a light texture and soak up all the lovely seasoning. Waxy potatoes (like red potatoes) will make the pancakes kinda dense and sometimes a little gluey, so best to avoid those. Use whatever you’ve got, but honestly, the fluffier your mash, the lighter your final pancake.
It’s not rocket science, though—I’ve used instant potatoes in a pinch, no judgment here. Results still delicious. The point is to use what you like and what’s in your pantry. If you do make mashed potatoes from scratch, drain them well. Nobody likes soggy pancakes, right?
Step-by-step recipe instructions
Here’s how it actually goes in my kitchen, and maybe yours, too:
- Cook the ground meat with chopped onion (and garlic, if you love it like I do) in a skillet over medium heat, until browned.
- Mix in a little salt, pepper, and your favorite herbs. Cool slightly.
- Grab a handful of cold mashed potatoes, flatten it into a disk, and add a small mound of your cooked meat in the center.
- Carefully fold the edges up and over the filling, pinching them closed and shaping the pancake as round as you can.
- Dip the pancake in flour or breadcrumbs, then lay it in a pan with some hot oil.
- Fry until gloriously golden on both sides, flipping only once.
I’ll say, your first one might be a bit lopsided or have a runaway filling. No big deal. It’ll taste great even if it looks a little wonky. Practice, and by the third or fourth, you’ll feel like a five-star restaurant chef at home.
One friend of mine even pops them in the air fryer for less mess. Works pretty well, though the classic pan-fry is my favorite.
“These are the only leftovers my kids ask for the next day. Crispy on the outside, juicy inside—absolutely genius recipe!” —Mike D.
Variations
Stuffed mashed potato pancakes are a bit of a blank canvas (which is good because I never have the same stuff in my fridge two weeks in a row). Sometimes, I swap out the ground meat for ground turkey or a meatless mix if vegetarians are coming over. Leftover shredded chicken tossed with some taco seasoning? Amazing. Cheese? You can go wild here: cheddar, mozzarella, or even crumbled feta.
You could toss in extra vegetables, like finely shredded carrot or sautéed mushrooms if you want to sneak in nutrition (not that I ever do such a thing… except, ok, I do). Mixing different seasonings for the meat gives them a new personality every time. Sometimes, I even make mini versions for party snacks.
For even more tasty inspiration, check out these Cheesy Mashed Potato Puffs for another way to use up mashed potatoes. Customizing is kind of the point with this dish.
Serving Suggestions
When it comes to serving your mashed potato pancakes with meat filling, the options are fun to play around with. Try these tasty ideas:
- Serve hot with a dollop of sour cream or Greek yogurt on top.
- Pile some fresh chopped herbs or green onion for a pop of color and flavor.
- Pair with a crisp cucumber salad on the side for a light contrast.
- You can even serve them for breakfast with a fried egg (seriously, it’s delicious).
Common Questions
Q: Can I freeze leftover pancakes?
A: Absolutely. Let them cool, wrap up tightly, and pop in the freezer. They reheat well in the oven or air fryer.
Q: What’s the best way to reheat these?
A: For crispy results, heat in a hot pan or in the oven. The microwave works, but you’ll lose that crunch.
Q: Can I make these gluten-free?
A: Sure thing! Use a gluten-free flour blend or gluten-free breadcrumbs for coating.
Q: What if my mashed potatoes are too runny?
A: Add a little flour or breadcrumbs to thicken them up, and chill the mix before shaping.
Q: Is there a vegetarian version?
A: For sure—try sauteed mushrooms, spinach, or lentils as the filling.
Ready to Make Your Own?
That’s the gist, friends. Mashed Potato Pancakes with Meat Filling are my cozy dinner trick and honestly, they always get rave reviews. Whether you try Olga’s take at Potato Pancakes With Meat Filling – Olga’s Flavor Factory or mix it up like Natasha’s version at Mashed Potato Pancakes with Meat Filling, one thing’s for certain: your leftovers will never look better. Whip up a batch the next time you have extra spuds. Your taste buds will be eternally grateful—mine sure are. 
Stuffed Mashed Potato Pancakes
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free, Vegetarian Options
Description
Crispy mashed potato pancakes filled with savory ground meat, perfect for using up leftovers.
Ingredients
- 2 cups mashed potatoes (cold)
- 1 cup ground beef, chicken, or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional)
- 1/2 cup breadcrumbs or flour for coating
- 2 eggs
- Oil for frying
Instructions
- Cook the ground meat with chopped onion and garlic (if using) in a skillet over medium heat, until browned. Season with salt, pepper, and paprika.
- Let the meat mixture cool slightly.
- Grab a handful of cold mashed potatoes, flatten it into a disk, and add a small mound of the cooked meat in the center.
- Fold the edges of the mashed potato around the filling, pinching to seal and shaping into a pancake.
- Dip the pancake in breadcrumbs or flour.
- Fry in hot oil until golden brown on both sides, flipping only once. Serve hot.
Notes
Serve with a dollop of sour cream or Greek yogurt. Can be made gluten-free by using a gluten-free breadcrumb mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
