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Mashed Potato Pancakes with Ground Beef Filling are the perfect solution when you have leftover mashed potatoes and want something cozy yet satisfying. Crispy on the outside and filled with juicy seasoned beef, these pancakes deliver comfort in every bite and work beautifully as an appetizer or a filling family dinner.
Each time I make these, my kitchen fills with the best aroma. The kids hover by the stove asking if they can have just one more bite before dinner is ready.
Ingredients
- Mashed potatoes: about two cups, use cold or room temperature leftovers so the dough is easier to handle
- All-purpose flour: one cup, enough to bind the dough and help create that crispy crust; use unbleached for pure flavor
- Egg: acts as a binder and brings the dough together; opt for fresh large eggs for best results
- Salt: basic seasoning that brings all the flavors forward
- Black pepper: choose freshly cracked for bright warmth
- Chopped green onions: optional for a boost of freshness and mild onion flavor; pick crisp stalks that feel firm
- Oil or butter for frying: gives a golden crust; butter adds flavor while oil ensures even browning
- Ground beef: use half a pound, fresh or thawed for the filling; lean beef means less grease
- Small onion: finely chopped so it melts into the mixture; choose onions with tight skins for freshness
- Garlic clove: minced for savory depth; go for plump garlic heads
- Paprika: adds gentle warmth and color; sweet or smoked is lovely
- Salt and pepper: for seasoning the filling to taste
- Oil for cooking beef: just a tablespoon to brown the beef evenly
Step-by-Step Instructions
- Cook the Beef Filling:
- In a skillet over medium heat cook the ground beef with chopped onion and garlic until the beef is brown and the onions are soft and fragrant. Season with paprika salt and pepper. Set the filling aside to cool for a few minutes before using.
- Form the Potato Dough:
- In a large mixing bowl combine the mashed potatoes flour egg salt pepper and optional green onions. Mix gently with a spoon or your hands until a soft slightly sticky dough forms. If the mixture is too wet dust in extra flour one tablespoon at a time until it holds together well.
- Shape and Fill the Pancakes:
- Divide the potato dough into eight even pieces. Take one piece and flatten it into a three-inch round patty. Spoon about a tablespoon of the beef filling onto the center of a patty. Take another patty and place it over the top pressing down and pinching all the way around the edges to seal the filling snugly inside. Lightly flatten each pancake for even frying.
- Pan-Fry to Crispy Perfection:
- Heat oil or butter in a skillet over medium heat. Once hot but not smoking lay the pancakes in the skillet leaving a bit of space between each. Cook for three to four minutes per side until deep golden brown and crisp. Transfer cooked pancakes to a plate lined with paper towels to drain extra oil.
- Serve and Enjoy:
- Serve the pancakes hot and crispy on their own or with your favorite dipping sauce or a dollop of cool sour cream for extra comfort.
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I always find myself reaching for the paprika first because it makes the whole dish pop with warmth and color. The smell of these heating up in the oven brings back memories of chilly nights gathered around the table with my little sister sneaking extra pancakes when she thought no one was looking.
Storage Tips
These pancakes store well in the fridge for up to three days. Arrange them in a single layer between parchment sheets so they do not stick. Reheat in a hot skillet air fryer or a hot oven to get the edges crispy again. If freezing let them cool completely and freeze in a zip bag for up to three months.
Ingredient Substitutions
Mashed potatoes can be swapped with leftover sweet potatoes for a sweeter spin. Ground chicken or turkey works just as well as beef. For a vegetarian version try a cooked mushroom and onion mixture. If you want extra richness add a handful of cheddar to the filling before sealing.
Serving Suggestions
Serve these pancakes with a bowl of sour cream or plain Greek yogurt for dipping. A side salad of crisp greens and pickles adds freshness. They make a great addition to a brunch spread next to eggs or as a fun appetizer for a gathering.
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A Nod to Tradition
Potato pancakes are beloved across Eastern Europe with every family having their own twist. Stuffing them with savory ground beef is a playful combination of comfort foods from different cultures coming together on one cozy plate.
Recipe FAQs
- → Can I use leftover mashed potatoes?
Yes, as long as they are firm enough to form a dough, leftover mashed potatoes work perfectly for these pancakes.
- → What else can I add to the beef filling?
You can mix in shredded cheese or experiment with herbs and spices for extra flavor.
- → Can I prepare these ahead of time?
These pancakes can be made in advance and reheated in the oven or air fryer to restore their crisp texture.
- → Is there a substitute for ground beef?
Ground chicken or turkey can be used in place of beef without losing the dish’s savory appeal.
- → What dipping sauces pair well?
Sour cream, herbed yogurt, or your favorite savory dipping sauce complement these well.