Mashed potato pancakes are a creative way to use leftover mashed potatoes! These are stuffed with a juicy meat filling - delicious! | natashaskitchen.com

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This is a fun and creative way to use up leftover mashed potatoes! You can make stuffed potato pancakes with any kind of meat really; pork, turkey, chicken, or beef. I like ground pork because it seems a little juicier. Potato pancakes can be served for breakfast, lunch or dinner. They also reheat well in the oven or on the stove. I love recipes like this with simple, basic ingredients that taste great together.

My husband, Vadim, is a meat and potatoes kinda guy and these have meat AND potatoes! He actually came up with the idea for this recipe, just like he came up with these. My son isn’t too keen on mashed potatoes but he does like these. Scroll down to the very last picture and you’ll want potato pancakes too 🙂

Ingredients for Stuffed Mashed Potato Pancakes:

6 cups leftover mashed potatoes
1 cup all purpose flour, plus more for dusting
1 large egg
1 lb ground meat (I used pork, but chicken, turkey or beef will do)
1 small/medium onion, finely diced
1 large carrot, grated
1 garlic clove
2 Tbsp finely  chopped fresh parsley
1/2 cup fine bread crumbs (plain or Italian style)

Mashed potato pancakes are a creative way to use leftover mashed potatoes! These are stuffed with a juicy meat filling - delicious! | natashaskitchen.com

How to Make Stuffed Potato Pancakes:

1. Heat a large skillet over medium/high heat. Add 1-2 Tbsp olive oil then 1 lb ground meat. Saute, breaking it up with a spatula until cooked through then season with 1 tsp salt and a pinch of pepper. Remove to a separate dish.

Stuffed potato pancakes-11

2. Add 2 Tbsp oil then add onions and carrots. Stir and saute over medium heat for 5 min until golden and softened. Season lightly with salt and pepper. Return meat with juices to the pan.

Stuffed potato pancakes-8

3. Press in 1 garlic clove and toss in chopped parsley and cook stirring 1 minute or until fragrant. Remove from heat.

Stuffed potato pancakes-9

4. Mash or stir together 6 cups mashed potatoes with 1 egg and 1 cup flour, I just used my Kitchen Aid mixer with the paddle attachment.

Stuffed potato pancakes-10

5. Place a rounded ice cream scoop of mixture into a well-floured hand and pat it into a disk. Since there are different recipes for mashed potatoes, if they seem too sticky, sprinkle with a little flour and it will mold easier. Place a heaping tablespoon of filling into the center and pinch the edges together to seal. Dip stuffed pancake in bread crumb, turning to coat. Pat the stuffed pancake into a flat disk.

Mashed potato pancakes are a creative way to use leftover mashed potatoes! These are stuffed with a juicy meat filling - delicious! | natashaskitchen.com

6. Heat a large non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once oil is hot, add pancakes and saute 3-4 minutes per side or until golden. If browning too fast, reduce heat. Repeat with remaining pancakes, adding more oil as needed. Remove to a plate lined with paper towels and serve. We love these with sour cream.

Mashed potato pancakes are a creative way to use leftover mashed potatoes! These are stuffed with a juicy meat filling - delicious! | natashaskitchen.com

Mashed potato pancakes are a creative way to use leftover mashed potatoes! These are stuffed with a juicy meat filling - delicious! | natashaskitchen.com

Natasha's Kitchen Cookbook

Mashed Potato Pancakes with Meat Filling

5 from 20 votes
Author: Natasha Kravchuk
This is a fun and creative way to use up leftover mashed potatoes! We love these with sour cream.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients 

Servings: 12 pancakes
  • 6 cups leftover mashed potatoes
  • 1 cup all purpose flour, plus more for dusting
  • 1 large egg
  • 1 lb ground meat, I used pork, but chicken, turkey or beef will do
  • 1 small/medium onion, finely diced
  • 1 large carrot, grated
  • 1 garlic clove
  • 2 Tbsp finely chopped fresh parsley
  • 1/2 cup fine bread crumbs, plain or Italian style

Instructions

  • Heat a large skillet over medium/high heat. Add 1-2 Tbsp olive oil and 1 lb ground meat. Saute, breaking it up until cooked through then season with 1 tsp salt and a pinch of pepper. Remove to a separate dish.
  • In the same skillet, add 2 Tbsp oil then add onions and carrots. Stir and saute over medium heat for 5 min until golden and softened. Season lightly with salt and pepper. Return meat with juices to the pan.
  • Press in 1 garlic clove and add chopped parsley. Cook stirring 1 minute or until fragrant. Remove from heat.
  • Mash or stir together 6 cups mashed potatoes with 1 egg and 1 cup flour. Place a rounded ice cream scoop of mixture into a well-floured hand and pat it into a disk. If potatoes seem too sticky, sprinkle with a little flour to keep it from sticking to your hand.
  • Place a heaping tablespoon of filling into the center and pinch the edges together to seal. Dip stuffed pancake in bread crumbs, turning to coat. Pat the stuffed pancake into a flat disk.
  • Heat a large non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once oil is hot, add pancakes and sautee 3-4 minutes per side or until golden. If browning too fast, reduce heat. Repeat with remaining pancakes adding more oil as needed. Remove to a plate lined with papertowels and serve warm.
Course: Main Course
Cuisine: Russian
Keyword: potato pancakes with meat
Skill Level: Medium
Cost to Make: $

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Mashed potato pancakes are a creative way to use leftover mashed potatoes! These are stuffed with a juicy meat filling - delicious! | natashaskitchen.comI hope you enjoy them and if you stuff them with something unique, do let me know! 🙂

 

Mashed potato pancakes are a creative way to use leftover mashed potatoes! These are stuffed with a juicy meat filling - delicious! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Kari
    June 25, 2023

    I used leftover meatloaf for the filling. Just crumbled it up and added it. Yum!

    Reply

    • NatashasKitchen.com
      June 26, 2023

      Hi Kari! That’s a great way to use up the meatloaf. Thanks for sharing.

      Reply

  • Karen Kelleher
    June 13, 2022

    Made these with leftover garlic green onion mash, marinated Grilled leftover tri-tip, and Swiss cheese, and cheddar cheese! with a sour cream,dill, and some raw red onion dip! Omgosh

    Reply

    • NatashasKitchen.com
      June 13, 2022

      That sounds amazing!

      Reply

  • zelenskiy
    October 26, 2021

    Hey these recipes look so good, Just wondering if theres any way to save them on your page? Like give a heart to each recipe you want to keep and see them all later. if that makes sense

    Reply

    • Natasha's Kitchen
      October 26, 2021

      Hello there. I don’t have that feature on my website yet but that’s a good idea. Hopefully, we’ll be able to add that feature later on.

      Reply

  • Karen
    February 18, 2021

    Hi Natasha,
    Love your recipes. But the mashed potatoes were too sticky.
    I added the flour, but it was still too sticky to manage. The mashed potatoes were made in the morning with heavy cream. Then I let it cool completely. By the late afternoon I tried making them but had issues with it being too sticky. I ended up turning it into shepherd’s pie.

    Reply

    • Natasha
      February 19, 2021

      Hi Karen, I wonder if it could be the way the potatoes were prepared – if they are too loose to begin with, it may need a little more flour.

      Reply

  • Jovita
    January 5, 2021

    Hello, those are the so called Samogitian pancakes- one of the most famous traditional Lithuanian meals. Very delicious if served with mushroom gravy.

    Reply

    • Natasha's Kitchen
      January 6, 2021

      Good to know that. Thank you for sharing that with us!

      Reply

  • Amanda Horvath
    November 27, 2020

    I took my mashed potatoes from thanksgiving and chopped turkey and stuffing up and cooked it in fry pan and added sauted onions to it. It was pretty good. Thanks for the idea.

    Reply

    • Natashas Kitchen
      November 28, 2020

      You’re welcome, Amanda! I’m glad you enjoyed it!

      Reply

  • Monika
    October 13, 2020

    can you use mashed potatoes from a box as base?

    Reply

    • Natashas Kitchen
      October 13, 2020

      Hi Monika, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Tracey
    October 12, 2020

    I made these over the weekend for the very first time – they were delicious! My family enjoyed them very much. Thank you for all your amazing videos and recipes.

    Reply

    • Natashas Kitchen
      October 12, 2020

      I’m so glad you enjoyed that Tracey!

      Reply

  • Patrish
    September 9, 2020

    My mom used to make these but in oval form, I love them either way. This is my first time making them, so it’s prob a dumb question but do I add the egg and flour when the potatoes are cool??
    Thank you

    Reply

    • Natasha
      September 10, 2020

      Hi Patrish, yes that is correct. We always use cool leftover mashed potatoes when making these.

      Reply

  • Svetlana
    January 21, 2020

    These are so delicious! Had them yesterday, everyone liked them so much! Will make them again for sure!!

    Reply

    • Natashas Kitchen
      January 22, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Svetlana!

      Reply

  • Fayth
    September 27, 2019

    Hi, I love many of your recipes. Would be so great if you had some that were whole30.

    Reply

    • Natashas Kitchen
      September 27, 2019

      Thank you for that suggestion Fayth!

      Reply

  • Natalie
    April 3, 2019

    Hi. I love your name. My name is Natalie. My question is if these can be frozen after frying. Please let me know. Thank you.

    Reply

    • Natashas Kitchen
      April 3, 2019

      I love your name also Natalia! I actually haven’t tried freezing them. If you experiment, let me know how you liked the recipe

      Reply

  • Kathleen O'Hara
    January 16, 2018

    Happy I found u today. I’m about to be a mom for the 2nd time at 45. My son is already 18. So it’s time to start cooking again. I want to be the best mom I can be…as being in charge of my family’s nourishment is more important than I ever gave it credit for. It effects everything they do. Thanks for helping me to set a better example & to better enjoy it this time around. Take care – Kat :)))

    Reply

    • Natasha's Kitchen
      January 16, 2018

      I’m glad you found my sit Kathleen! Please let me know what you and your family think of the recipes. Thanks so much for following! 🙂

      Reply

  • tony
    June 19, 2017

    really can’t wait to try some of your recipes sounds like they are superb

    Reply

    • Natasha's Kitchen
      June 19, 2017

      Thanks for following Tony! Please let me know what you think of the recipes!

      Reply

  • Heidi Keibel
    August 16, 2016

    1) What potatoes do you recommend ?
    – should I add milk and butter like I usually do ? Less/More ?
    – What is ideal temperature for handling potatoes? cold, room temperature, warm, hot ?

    I would like make half a recipe. ( 3 cups)
    -should I half the egg?

    Thank you for taking the time to answer my questions. I tend to get easily stressed out over the details due to my inexperience, and lack of confidence to at least try. 🙂

    Peas and Thank You,

    Heidi Keibel

    Reply

    • Natasha
      natashaskitchen
      August 16, 2016

      Hi Heidi, we usually use yukons but we’ve also tried with russet 🙂

      Reply

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