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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)
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.
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.
3. Press in 1 garlic clove and toss in chopped parsley and 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, I just used my Kitchen Aid mixer with the paddle attachment.
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.
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 with Meat Filling
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
- 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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I hope you enjoy them and if you stuff them with something unique, do let me know! 🙂
