Savory Mashed Potato Pancakes Stuffed with Flavorful Meat Filling

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Transform your leftover mashed potatoes into a delightful culinary creation with these golden, crispy Mashed Potato Pancakes stuffed with a savory meat filling. This comforting dish combines the creamy texture of mashed potatoes with a hearty, spiced meat center, making it a versatile option for breakfast, lunch, or dinner. Perfect for using up leftovers or creating a crowd-pleasing meal from scratch, these pancakes are pan-fried to perfection and served with your favorite dipping sauce. Whether you’re a seasoned home cook or a beginner, this recipe is easy to follow and guaranteed to impress!

Why You’ll Love This Recipe

• Budget-Friendly: Utilizes pantry staples and leftover mashed potatoes.
• Versatile: Adapt the filling with your favorite meats or spices.
• Crispy and Comforting: A satisfying blend of textures with a creamy interior and crunchy exterior.
• Make-Ahead Friendly: Prepare the components in advance for a quick meal.

Ingredients

For the Mashed Potato Dough:

• 2 cups cold mashed potatoes (preferably made with butter and milk for richness)
• 1 large egg, lightly beaten
• 1/4 cup all-purpose flour (plus extra for dusting)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Optional: 1/4 teaspoon garlic powder or onion powder for extra flavor

For the Savory Meat Filling:

• 1 tablespoon olive oil or vegetable oil
• 1/2 pound ground beef (substitute with ground chicken, turkey, or pork)
• 1 small yellow onion, finely diced
• 1 garlic clove, minced
• 1/2 teaspoon smoked paprika (or regular paprika for milder flavor)
• 1/4 teaspoon ground cumin (optional, for a warm depth of flavor)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, finely chopped (optional, for freshness)
• Optional: 1/4 teaspoon red pepper flakes for a subtle kick

For Cooking:

• 1/4 cup vegetable oil (or a neutral oil like canola) for pan-frying

For Serving (Optional):

• Sour cream, Greek yogurt, or a creamy herb dip
• Fresh chives or green onions, chopped
• A side salad or pickled vegetables for balance

Instructions

1. Prepare the Flavorful Meat Filling
   Begin by heating 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely diced onion and sauté for about 3–4 minutes, stirring occasionally, until the onions are translucent and slightly caramelized. Add the minced garlic and cook for an additional 30 seconds, allowing the aroma to bloom. Next, add the ground beef (or your choice of meat) to the skillet, breaking it up with a wooden spoon as it cooks. Season the mixture with smoked paprika, cumin (if using), salt, and black pepper. Continue cooking for 5–7 minutes, or until the meat is fully browned and cooked through. If desired, stir in the chopped parsley and red pepper flakes for a burst of color and flavor. Remove the skillet from the heat and let the filling cool slightly while you prepare the dough.
2. Create the Mashed Potato Dough
   In a large mixing bowl, combine the cold mashed potatoes, beaten egg, and 1/4 cup of all-purpose flour. Season with kosher salt, black pepper, and optional garlic or onion powder. Use a spatula or your hands to mix until a soft, cohesive dough forms. The dough should be pliable but not overly sticky. If it feels too wet, gradually add more flour, 1 tablespoon at a time, until it’s manageable. Be careful not to overwork the dough, as this can make the pancakes dense. Cover the dough with a clean kitchen towel and set it aside.
3. Shape the Stuffed Pancakes
   Lightly flour a clean work surface and your hands to prevent sticking. Divide the potato dough into 8–10 equal portions, depending on the size of pancakes you prefer. Take one portion of dough and gently flatten it into a 4-inch circle, about 1/4-inch thick. Place a heaping tablespoon of the cooled meat filling in the center of the dough circle. Carefully fold the edges of the dough over the filling, pinching them together to seal the meat inside. Gently flatten the filled dough ball into a patty, ensuring the filling is fully enclosed. Repeat this process with the remaining dough and filling, placing the formed pancakes on a lightly floured plate or tray.
4. Pan-Fry to Golden Perfection
   Heat 2–3 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, add the potato pancakes in batches, being careful not to overcrowd the pan. Fry each pancake for 3–4 minutes per side, or until they develop a crispy, golden-brown crust. Adjust the heat as needed to prevent burning. Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Add more oil to the skillet as needed for subsequent batches.
5. Serve and Enjoy
   Serve the mashed potato pancakes hot, garnished with a sprinkle of fresh chives or green onions for a pop of color. Pair them with a dollop of sour cream, Greek yogurt, or a homemade creamy herb dip for extra indulgence. For a complete meal, consider serving the pancakes alongside a crisp green salad, roasted vegetables, or tangy pickled cucumbers to balance the richness. These pancakes are equally delicious as a main course, appetizer, or hearty snack.

Tips for Success

• Use Cold Mashed Potatoes: Cold potatoes hold their shape better and make the dough easier to work with. If your mashed potatoes are warm, refrigerate them for at least 30 minutes before starting.
• Customize the Filling: Swap the ground meat for cooked mushrooms, lentils, or a mix of sautéed vegetables for a vegetarian version. You can also experiment with spices like curry powder or Italian seasoning.
• Prevent Sticking: Dust your hands and work surface generously with flour when shaping the pancakes to avoid sticky dough mishaps.
• Make Ahead: Prepare the dough and filling up to a day in advance and store them separately in the refrigerator. Assemble and fry the pancakes just before serving for the best texture.
• Freezing Instructions: Assemble the pancakes and freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Fry from frozen, adding an extra minute or two to the cooking time.

Variations

• Cheesy Potato Pancakes: Add 1/4 cup of shredded cheddar or mozzarella to the potato dough for a gooey, cheesy twist.
• Spicy Meat Filling: Incorporate diced jalapeños or a dash of hot sauce into the meat mixture for a fiery kick.
• Herb-Infused Dough: Mix 1 tablespoon of chopped fresh dill or thyme into the potato dough for an aromatic boost.

Storage and Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat for 2–3 minutes per side to restore their crispiness. Alternatively, reheat in a 350°F (175°C) oven for 8–10 minutes. Avoid microwaving, as it can make the pancakes soggy.

Nutritional Information (Approximate, Per Pancake)

• Calories: 180–200 kcal
• Protein: 8g
• Fat: 10g
• Carbohydrates: 15g
  Note: Nutritional values vary based on ingredients and portion sizes.

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