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Mashed Potato Pancakes with Meat Filling

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

Mashed Potato Pancakes with Meat Filling

5 from 7 votes
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
This is a fun and creative way to use up leftover mashed potatoes! We love these with sour cream.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $5-$7
Servings: 12 -13 pancakes

Ingredients

  • 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

  1. 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.
  2. 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.
  3. Press in 1 garlic clove and add chopped parsley. Cook stirring 1 minute or until fragrant. Remove from heat.
  4. 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.
  5. 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.
  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 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.

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

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • Inna
    June 29, 2016

    I have a comment about the mashed potato pancakes, if the potatoes are overworked that will happen and adding more flour does not help . Inna Reply

  • Tru
    June 29, 2016

    I tried this recipe and it didn’t work for me 🙁 I did everything right nut the potatoes were sticky. no matter how much flour I added in potatoes they were just very sticky to my skin. Was awful. Is there a specific potato type you have to use for this recepie? Using bread crambs helped not to stick but it was to late I put so much flour that when I made the pancake it didn’t taste like a potato or a pancake. I was so disappointed I wasted so much time as well as embarrassed Infront of my husband for making not a nice dinner 🙁 Reply

    • Natasha
      natashaskitchen
      June 29, 2016

      Hi Tru, I’m sorry to hear that. I would love to help troubleshoot. What kind of potatoes did you use and how did you prepare them? Also did you use leftover mashed potatoes that were cool rather than warm and fresh mashed potatoes? Reply

  • cori
    February 28, 2016

    Can this be baked? If so at what temp and for how long? Reply

    • Natasha
      natashaskitchen
      February 29, 2016

      Hi Cori, I haven’t tried baking this so I’m not sure how well that would work. If you try, make sure you grease a good non-stick surface or the pancakes will stick to your baking sheet. Reply

  • Joanne
    January 15, 2016

    I am so happy to have found your site yesterday. I made the meat filled pancakes. I fried the meat with onions then added salsa. They were really good, thankyou. I can hardly wait to make your Mother’s rye, whole wheat bread. Reply

    • Natasha
      natashaskitchen
      January 15, 2016

      First, WELCOME to my blog! 🙂 I’m so happy you’re here. Second, I love that you got creative with these! thanks for sharing your great review 🙂 Reply

  • Ali
    January 4, 2016

    Just tried the recipe and my family loved it! I had left over beef taco meat along with rice added the onions and carrots and turned out great. Thanks for all the recipes. Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Ali, thank you for the nice review, I’m glad everyone loved it 😁. Reply

  • Sally
    November 18, 2015

    I used half pork, half sauteed cabbage in mine. Fantastic! Thank you for the idea — I’ve been making mashed potato pancakes for years and this never occurred to me. Your husband is a genius. 🙂 Reply

    • Natasha
      natashaskitchen
      November 18, 2015

      I have to agree with you there – he is a genius! 🙂 Thanks so much Sally! I love your idea of using cabbage. Brilliant! Reply

  • October 30, 2015

    I have been wondering how to make these for years now. I have tried to fry mashed potatoes with no success. Thank you for sharing Natasha!
    I will be making these tonight for sure.
    I’ll check back in when I have made them but I already can tell they will be out of the park. большое спасибо Reply

    • Natasha
      natashaskitchen
      October 30, 2015

      Thanks Jimmy! I hope you love them! 🙂 Reply

  • Violet
    October 16, 2015

    Recipe looks smashing! Would you you think a pound of the breakfast sausage meat would work for this or does it have too much of a fat content? Thanks! Reply

    • Natasha
      natashaskitchen
      October 16, 2015

      Violet, It should work, as long as it’s not a sweet variety. If there is too much fat, you can alway dab it out with a paper towel. Reply

  • David
    October 15, 2015

    The recipe calls for chopped parsley, but the ingredient list is lacking the amount.

    Did I miss it all together? Reply

    • Natasha
      natashaskitchen
      October 15, 2015

      David, thank you for noticing that. Recipe calls for 2 Tbsp of finely chopped parsley. I also updated the recipe :). Reply

  • Inna
    October 12, 2015

    I have been eating these all my life and love them so much ,my family served them with a mushroom sauce and it was dinner .Zrazy are usually ground meat as for katlety follow your procedure and fill with a mixture of rice plus diced hard boiled egg ,dill ,salt pepper to flavor .Roll in breadcrumbs and fry , you can make a sauce if desired . I love your blog . Reply

    • Natasha
      natashaskitchen
      October 12, 2015

      Hi Inna! Thank you so much :). I’m glad you enjoy my blog :). Thanks for sharing that about zrazy! Do you put raw or cooked meat into yours? Reply

  • October 10, 2015

    I think my husband would love these. His family came to America from Scotland and he has happy memories of the Shepherd’s Pie his mom made when he was a child. Mom always added green peas to her pies so I will too. Have you ever frozen them?

    Actually, these are somewhat like the pasties that the Irish made for their miner husband’s lunchbox. Interesting, isn’t it, the similarities between different peoples? Reply

    • Natasha
      natashaskitchen
      October 10, 2015

      That is really interesting and awesome!! I actually haven’t tried freezing them. Did the shepherds pies freeze well? Reply

  • oksana
    October 10, 2015

    My mom has been making these since childhood they were my favorite! She used to add alot of garlic too ;P she recently made them and I was going to ask her for the recipe and u posted it;) Reply

    • Natasha
      natashaskitchen
      October 10, 2015

      That’s awesome! Alot of garlic sounds very good too! We’re major garlic people around here 😉 Reply

  • Violeta
    October 8, 2015

    Natasha –

    Is this the Ukrainian zrazy? They look delicious. About how many potatoes is 6 cups? Thanks as always for all your good recipes. Reply

    • Natasha
      natashaskitchen
      October 8, 2015

      We’ve never called them that but yes I guess they are! I am guessing it is about 7-8 medium potatoes (maybe 3 lbs). Reply

  • Lana
    October 7, 2015

    No, seriously, it just happened that I had 6 cups of mashed potatoes left over in my fridge today😄and I was in the store when i opened this recipe, bought the pork and just made dinner for my family:)
    Even my picky eater ate two of them, and for other boy it was huge because he loves potatoes with sour cream😋
    Me and my husband liked them a lot too😍Thank you🌹 Reply

    • Natasha
      natashaskitchen
      October 7, 2015

      That’s awesome!! I love it when I already have everything I need for a recipe! I’m so happy you all enjoyed the recipe 🙂 Reply

  • October 7, 2015

    Oh these potato pancakes look out of this world! My husband would love them too. Who am I kidding…I would love them! Meat and potatoes are such comfort food for us but not to our kids. They are another generation. Reply

    • Natasha
      natashaskitchen
      October 7, 2015

      These kind of recipes bring back memories from childhood :). My son is not a big fan of mashed potatoes but eat few of these with appetite. Reply

  • Julia
    October 7, 2015

    Mmmmm!! This is like Shepherd’s Pie in the form of a kotletka! Your pictures always make me hungry even after eating a big meal 🙂 so mouth-watering! Will be making these for sure. Yum! Reply

    • Natasha
      natashaskitchen
      October 7, 2015

      Yes I can totally see that! :). Thanks Julia! Reply

  • These are like my most favorite thing in the world. Always.

    I want them so bad now :*… Reply

    • Natasha
      natashaskitchen
      October 7, 2015

      Marina, start cooking potatoes and your dreams will come true :D. Reply

  • October 7, 2015

    Natasha, this recipe is a winner! My grandmother Wilhelmine used to make these. They were such a treat. Years after she passed away, my mom and I tried and tried and tried to make them, but failed miserably. The thing that we missed was the flour. Going to take your recipe to Mom’s and make these with her. Thanks! xo Reply

    • Natasha
      natashaskitchen
      October 7, 2015

      The flour helps alot! We’ve tried without flour and the top breaded part just separates from the pancake and it cracks miserably. This method worked much better 🙂 Reply

      • October 8, 2015

        I was just telling Mom about you last night and she wasn’t too convinced the flour would be so important.
        We’ll have to make a batch on the w/end to prove it to her! Thanks, Natasha. xo Reply

        • Natasha
          natashaskitchen
          October 8, 2015

          Let me know how it goes! I hope they are everything you remember them to be 🙂 Reply

  • October 7, 2015

    I miss those. Mama made the for us with left over mashed potatoes. Mouth is watering 🙂 Reply

    • Natasha
      natashaskitchen
      October 7, 2015

      Mouth watering = mission accomplished. ;). Reply

  • Ziz'ka
    October 7, 2015

    Great recipe, Thank you for sharing. usually when I am making mash potato pancakes I always use ice cream scoop. less messy and amount per serving almost the same… and doing it with bread crumbs I really like it.. makes it more browner… will try soon. Reply

    • Natasha
      natashaskitchen
      October 7, 2015

      Ice cream scoop does make the job a lot easier :). Let me know how they turn out. Reply

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