Mashed Potato Pancakes With Meat Filling
Turn leftover mashed potatoes into a gourmet meal with these crispy, golden pancakes. Stuffed with a savory meat filling and pan-fried with aromatic herbs, they offer a perfect balance of a crunchy exterior and a pillowy center.
Equipment
- Large Skillet
- Non-stick Pan
- Large Mixing Bowl
Ingredients
- 6 cups leftover mashed potatoes
- 1 cup all purpose flour, plus more for dusting
- 1 large egg
- 1 lb ground meat (pork, chicken, turkey or beef)
- 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
Cook the Filling
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground meat and cook until fully browned, breaking it into small pieces. Season with salt and pepper, then transfer the meat to a separate plate.
- In the same skillet, add 2 more tablespoons of oil and sauté the diced onion and grated carrot over medium heat for about 5 minutes until soft and golden. Return the cooked meat and any juices to the pan.
- Add the pressed garlic and chopped parsley to the meat mixture. Stir for 1 minute until fragrant, then remove the skillet from the heat and allow the filling to cool completely.
Mix the Potato Dough
- In a large bowl, combine the cold mashed potatoes with the egg and 1 cup of flour. Mix until a soft dough forms. If the mixture is too sticky, add a little extra flour. You may also fold in 1/4 cup of Parmesan at this stage for enhanced flavor and browning.
Shape and Coat the Pancakes
- Using floured hands, scoop a portion of the potato dough and flatten it into a disk. Place a tablespoon of the cooled meat filling in the center, bring the edges together, and pinch firmly to seal.
- Roll the stuffed pancake in fine breadcrumbs until evenly coated, then gently pat it back into a flat disk shape.
Infuse the Oil and Fry
- Heat enough oil to coat the bottom of a large non-stick pan over medium heat. Sizzle smashed garlic cloves and a rosemary sprig in the oil for 1 to 2 minutes to infuse it with flavor, then remove them before they burn.
- Place the pancakes in the hot oil and fry for 3 to 4 minutes per side until they are deeply golden brown and crisp. Adjust the heat as needed to ensure the center is heated through without burning the crust.
- Transfer the fried pancakes to a plate lined with paper towels to drain. Serve warm with a spoonful of sour cream and optional fresh chives.
Notes
Potato Selection: For the best dough stability, use starchy varieties like Russet or Yukon Gold potatoes. Cold leftovers are essential as they firm up and require less flour, keeping the pancakes light.
Handling Tip: If the potato dough is sticking to your hands, lightly grease your palms with oil instead of adding more flour. This preserves the tender texture of the potato shell.
Safety Tip: When using ground poultry, ensure the internal temperature of the stuffed pancake reaches 165°F. If the crust browns too quickly, you can finish them in a low oven to heat the centers evenly.
Perfect Browning: Adding a small amount of Parmesan to the dough helps create a more complex flavor and a more uniform golden crust thanks to the Maillard reaction.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.