Name: Mashed Potato Pancakes with Ground Beef Filling Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Eastern European-Inspired
Ingredients: 3 cups mashed potatoes, chilled; 1 cup all-purpose flour; 1 large egg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil (for frying); 1 tablespoon olive oil; 1/2 pound ground beef; 1 small onion, finely diced; 2 cloves garlic, minced; 1/2 teaspoon paprika; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh parsley, chopped

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Get ready to fall head over heels for Mashed Potato Pancakes with Ground Beef Filling! Imagine fluffy, golden potato pancakes with a crisp edge, hiding a savory, aromatic beef and onion center. This dish is the ultimate comfort food mash-up, perfect for casual family dinners or a cozy weekend treat. Every bite is a delightful contrast of crispy, creamy, and juicy flavors, making it a real crowd-pleaser. Whether you’re craving something familiar or want to surprise your taste buds with a new twist on classic ingredients, Mashed Potato Pancakes with Ground Beef Filling will quickly earn a permanent spot in your meal rotation.

Mashed Potato Pancakes with Ground Beef Filling Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is in its simplicity—each ingredient is easy to find, yet vital for building amazing flavor, texture, and color. These basics come together in a way that’s so much more than the sum of their parts!

Mashed potatoes (3 cups, chilled): Chilled mashed potatoes are the foundation for the pancakes, making them easier to shape and fry.
All-purpose flour (1 cup): This binds the potatoes, giving structure and that perfect pancake bite.
Large egg (1): The egg helps everything hold together and adds a touch of richness.
Salt (1/2 teaspoon): Essential for seasoning the potato dough.
Black pepper (1/4 teaspoon): Adds a subtle, savory warmth to both the pancakes and the filling.
Olive oil (2 tablespoons, for frying): Gives the pancakes their crispy, golden-brown crust.
For the filling:
Olive oil (1 tablespoon): Sautéing the onion and garlic in olive oil brings out their sweetness and aroma.
Ground beef (1/2 pound): The star of the filling, making each bite hearty and satisfying.
Small onion (finely diced): Onion adds sweetness and depth to the beef mixture.
Garlic (2 cloves, minced): Garlic infuses the filling with irresistible fragrance.
Paprika (1/2 teaspoon): Adds a gentle smokiness and a splash of color.
Cumin (1/2 teaspoon): Gives the filling a warm, earthy note that pairs beautifully with the potatoes.
Salt (1/2 teaspoon): Balances the flavors in the beef filling.
Black pepper (1/4 teaspoon): A little extra kick for the filling.
Fresh parsley (2 tablespoons, chopped): Brings a burst of freshness and a pop of green to the finished dish.

How to Make Mashed Potato Pancakes with Ground Beef Filling

Step 1: Prepare the Ground Beef Filling

Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Sauté the finely diced onion and minced garlic for 2 to 3 minutes, just until they’re soft and fragrant. Add the ground beef along with paprika, cumin, salt, and black pepper. Cook for 6 to 7 minutes, breaking up the meat as it browns. You want the beef to be fully cooked and nicely seasoned. Stir in the chopped fresh parsley, then remove the skillet from heat and let the filling cool slightly.

Step 2: Mix the Potato Dough

In a large mixing bowl, combine the chilled mashed potatoes, all-purpose flour, egg, salt, and black pepper. Use a spoon or your hands to mix everything together until you have a soft, slightly sticky dough. If the dough seems too loose, add a little extra flour, one tablespoon at a time, until it’s easy to handle.

Step 3: Shape and Fill the Pancakes

Divide the potato dough into 10 even portions. Take one portion and flatten it in your palm into a round disc. Spoon 1 to 2 tablespoons of the cooled beef filling into the center. Carefully fold the edges of the potato around the filling, pinching to seal, then gently flatten the filled ball into a thick pancake shape. Repeat with the remaining dough and filling.

Step 4: Fry Until Golden and Crisp

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, add the pancakes and cook for 3 to 4 minutes per side, or until they’re beautifully golden brown and crisp. Avoid crowding the pan so they cook evenly. Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.

Step 5: Serve and Enjoy

Serve your Mashed Potato Pancakes with Ground Beef Filling while they’re still warm and irresistibly crispy. A dollop of sour cream or a cool, tangy yogurt dip on the side makes them absolutely dreamy. Watch them disappear faster than you can say “seconds, please!”

How to Serve Mashed Potato Pancakes with Ground Beef Filling

Garnishes

Top your pancakes with a sprinkle of fresh parsley or chives for a pop of color and a hint of brightness. A generous spoonful of sour cream or Greek yogurt is classic, but a drizzle of hot sauce or a dusting of smoked paprika can take things to the next level.

Side Dishes

Mashed Potato Pancakes with Ground Beef Filling are hearty enough to star on their own, but they pair beautifully with a crisp green salad, tangy pickled vegetables, or a bowl of homemade soup. For a real Eastern European-inspired feast, try serving with braised cabbage or roasted beets on the side.

Creative Ways to Present

If you’re entertaining, arrange the pancakes on a platter with a trio of dips—think garlicky yogurt, spicy ketchup, and creamy horseradish sauce. For a fun appetizer, make mini versions and let guests build their own bites with different toppings. You can even stack two pancakes with a little extra filling in between for a decadent twist!

Make Ahead and Storage

Storing Leftovers

Leftover Mashed Potato Pancakes with Ground Beef Filling keep well in the fridge for up to 3 days. Let them cool completely, then transfer to an airtight container. Place parchment paper between layers so they don’t stick together.

Freezing

To freeze, arrange the cooked pancakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a zip-top freezer bag or airtight container. They’ll keep for up to 2 months, making them perfect for meal prep or unexpected cravings!

Reheating

For best results, reheat the pancakes in a 350°F oven for about 10 minutes, or until heated through and crispy again. You can also use a skillet over medium heat with a little oil to revive their golden crunch. The microwave works in a pinch, but the pancakes will be softer.

FAQs

Can I use instant mashed potatoes for this recipe?

Yes, you can use instant mashed potatoes if you’re short on time, but make sure they’re chilled and firm so the dough holds together. Homemade mashed potatoes tend to have better flavor and texture.

What other meats work well for the filling?

Ground chicken, turkey, or pork are all fantastic substitutes for beef. You can even use a mix of mushrooms and lentils for a vegetarian twist on Mashed Potato Pancakes with Ground Beef Filling.

How do I prevent the pancakes from falling apart while frying?

Chilling your mashed potatoes and not overfilling each pancake helps keep them intact. Be gentle when shaping, and make sure the edges are well sealed before frying.

Can I make Mashed Potato Pancakes with Ground Beef Filling ahead of time?

Absolutely! You can assemble the pancakes and refrigerate them (uncooked) for up to 24 hours before frying. This makes them ideal for entertaining or busy weeknights.

What sauces go best with these pancakes?

Classic sour cream is always a hit, but you can also try yogurt dips, spicy sriracha mayo, or even a tangy tomato relish for a little kick alongside your Mashed Potato Pancakes with Ground Beef Filling.

Final Thoughts

If you’re craving comfort food with a little wow factor, Mashed Potato Pancakes with Ground Beef Filling are a must-try. They’re easy, satisfying, and guaranteed to draw happy smiles from everyone at the table. Give them a go and don’t be surprised if they become your new favorite way to enjoy potatoes!

Mashed Potato Pancakes with Ground Beef Filling Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 45 minutes
Yield: 10 pancakes 1x
Diet: Non-Vegetarian

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Description

These Mashed Potato Pancakes with Ground Beef Filling are a delicious fusion dish combining the comforting texture of creamy mashed potatoes with a savory, spiced ground beef filling. Crispy on the outside and tender inside, they make a perfect appetizer or main course, inspired by Eastern European flavors.

Ingredients

Scale

For the Potato Pancakes:

3 cups mashed potatoes, chilled
1 cup all-purpose flour
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for frying)

For the Ground Beef Filling:

1 tablespoon olive oil
1/2 pound ground beef
1 small onion, finely diced
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped

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Instructions

Prepare the Ground Beef Filling: In a skillet, heat 1 tablespoon olive oil over medium heat. Add the finely diced onion and minced garlic, sauté for 2 to 3 minutes until softened and fragrant. Add the ground beef along with paprika, cumin, salt, and black pepper. Cook for 6 to 7 minutes, breaking up the meat with a spatula, until the beef is browned and cooked through. Stir in chopped fresh parsley, then remove the skillet from heat and set aside.
Make the Potato Pancake Dough: In a large mixing bowl, combine the chilled mashed potatoes with all-purpose flour, egg, salt, and black pepper. Mix thoroughly until a soft, pliable dough forms that can be shaped easily.
Form the Pancakes: Divide the potato dough into equal portions depending on desired pancake size. Flatten each portion gently into a round patty. Place 1 to 2 tablespoons of the prepared beef filling in the center of each patty. Carefully fold the potato dough around the filling, sealing the edges well, and then flatten slightly, shaping them into pancake forms.
Fry the Pancakes: Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the stuffed potato pancakes in batches, cooking each side for 3 to 4 minutes until they are golden brown and delightfully crispy. Be sure not to overcrowd the pan to ensure even cooking.
Drain and Serve: Once cooked, transfer the pancakes to paper towels to drain excess oil. Serve warm with a dollop of sour cream or yogurt dip as a perfect accompaniment.

Notes

Chilling the mashed potatoes before using helps create a firmer dough that’s easier to work with.
You can substitute the ground beef for ground chicken, turkey, or pork to vary the flavor or cater to dietary preferences.
These pancakes can be reheated in the oven to maintain crispness if prepared ahead of time.
Ensure the filling is fully cooked to prevent any food safety issues.
For a spicier version, add a pinch of chili flakes to the beef filling.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course, Appetizer
Method: Pan-Frying
Cuisine: Eastern European-Inspired, Fusion