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This cozy mashed potato pancake recipe transforms humble leftovers into a meal worth craving. Crispy golden exteriors give way to fluffy potato centers with savory ground beef filling hidden inside each bite. I discovered this clever recipe during a particularly cold winter when I needed to stretch our food budget and have been making these delicious stuffed pancakes ever since whenever leftover mashed potatoes appear in my refrigerator.
I first created these during a snowstorm when leaving for groceries wasn't an option. What started as kitchen necessity has become one of my family's most requested meals when the weather turns chilly.
- Mashed potatoes: Cold ones work best as they're easier to shape and handle
- Large egg: The essential binder that holds everything together
- All-purpose flour: Creates structure so your pancakes won't fall apart
- Ground beef: Provides protein and savory flavor in every bite
- Onion and garlic: The aromatic base that builds depth in the filling
- Tomato sauce: Adds tanginess and moisture to the meat mixture
- Soy sauce: My secret ingredient that brings umami richness to the filling
How To Make Mashed Potato Pancakes with Ground Beef Filling
- Prepare potato mixture:
- Combine cold mashed potatoes with beaten egg and flour until you achieve a moldable consistency. The mixture should hold together when rolled but not be overly sticky. If too wet, add additional flour, tablespoon by tablespoon, until it reaches the proper texture.
- Cook beef filling:
- Sauté finely chopped onion until translucent and fragrant, about 4 minutes, before adding ground beef. Break apart the meat continuously as it browns to ensure even cooking and prevent large chunks. Once fully cooked, the meat should have no pink remaining and be nicely browned. Add garlic, tomato sauce, and soy sauce, allowing the flavors to combine for several minutes until the mixture becomes slightly thickened.
- Shape the pancakes:
- Take approximately 1/4 cup potato mixture and flatten in your palm, creating a disc. Place a full tablespoon of cooled beef filling in the center, being careful not to overfill. Gently fold potato mixture around the filling, forming a complete seal before flattening into a pancake shape about 1/2 inch thick. The key is ensuring no beef peeks through to prevent leakage during cooking.
- Fry to golden perfection:
- Heat your skillet until a drop of water sizzles on contact, then add just enough oil to coat the surface. Place formed pancakes carefully into the hot pan, giving them plenty of room. Cook undisturbed for 3 minutes on the first side or until deeply golden before flipping. The second side typically needs just 2 minutes to achieve perfect crispness. Resist the urge to flip repeatedly as this prevents proper crust formation.
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My grandmother taught me to add a pinch of nutmeg to the potato mixture, which brings a subtle warmth that complements the savory filling perfectly. She would make these whenever we visited her small apartment in the city, and the smell still transports me back to her tiny kitchen.
Storing Leftovers
These potato pancakes maintain their delicious texture for up to 3 days when stored in an airtight container in the refrigerator. To reheat properly, place them on a baking sheet in a 350°F oven for about 10 minutes until heated through. This method preserves the crispy exterior much better than microwaving, which tends to make them soggy. For longer storage, arrange cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags for up to three months.
Creative Variations
The versatility of this recipe allows for countless adaptations based on what you have available. Substitute ground turkey or chicken for a lighter option, or use black beans and corn for a vegetarian version. Add shredded cheese like cheddar or pepper jack directly into the potato mixture for extra richness. For breakfast-style pancakes, try filling with scrambled eggs and chopped ham or bacon instead of beef. The potato exterior works beautifully with nearly any savory filling you can imagine.
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Serving Suggestions
Serve these hearty pancakes with a dollop of sour cream and fresh chives for a classic presentation that balances the richness. For a complete meal, add a simple side salad dressed with vinaigrette to cut through the savory flavors. These pancakes also pair beautifully with caramelized onion gravy or mushroom sauce for an elevated comfort food experience. During summer months, I love serving them alongside sliced fresh tomatoes with a sprinkle of sea salt for a lovely temperature and texture contrast.
Frequently Asked Questions
- → How do you make mashed potato pancakes hold together?
To ensure the pancakes hold together, mix mashed potatoes with a beaten egg and flour or breadcrumbs for binding. Adjust the flour as needed to achieve a manageable consistency.
- → What type of ground beef works best for the filling?
Lean ground beef works best to avoid excess grease, but you can use any type and drain off the fat if necessary. You can also use ground turkey or chicken as alternatives.
- → Can these be made ahead of time?
Yes, you can assemble the pancakes and refrigerate them overnight or freeze uncooked patties. Fry or bake them directly from the fridge or freezer when ready to serve.
- → Are there vegetarian filling options?
Absolutely! You can replace ground beef with sautéed mushrooms, mashed lentils, or a mix of seasonal vegetables for a vegetarian version.
- → How can I make these extra crispy?
To achieve extra crispiness, fry the pancakes in a generous amount of oil or butter over medium heat. Alternatively, brush them with oil before baking at a high temperature.