If you’re longing for comfort food with a little extra magic, Mashed Potato Pancakes with Ground Beef Filling are about to become your new obsession. With fluffy potatoes forming a golden crust and savory, seasoned beef tucked inside, each bite tastes like the best parts of Sunday dinner—reimagined as crispy little parcels. This is the kind of recipe you’ll crave when you want something both nostalgic and just a bit indulgent, perfect for impressing guests or making weeknights feel special.
Ingredients You’ll Need
You only need a handful of simple ingredients to create Mashed Potato Pancakes with Ground Beef Filling, but each one plays a big part in flavor and texture. The potatoes bring body and comfort, the beef packs in savory depth, and a few add-ins brighten everything up.
- Cold mashed potatoes (2 cups): Chilled and firm mashed potatoes are the secret to pancakes that hold together beautifully and get wonderfully crispy.
- Large egg (1): The egg acts as a binder, making sure your pancakes won’t fall apart mid-flip.
- All-purpose flour (½ cup): Just enough flour thickens the dough and helps the pancakes stay tender but sturdy.
- Salt (½ teaspoon): Essential for amplifying all the other flavors in both the potatoes and the filling.
- Black pepper (¼ teaspoon): Brings a gentle warmth and a bit of bite to both the potato and the beef layers.
- Chopped fresh parsley (1 tablespoon, optional): Adds color and a fresh, herby lift—use if you love a hit of green.
- Butter or oil for frying (1 tablespoon): A little fat is all it takes to get those irresistible, golden edges.
- Vegetable oil (1 tablespoon, for beef): Helps the beef filling brown nicely and keep the onions and garlic from sticking.
- Ground beef (½ pound): The star of the filling, lending every bite serious savory comfort.
- Chopped onion (¼ cup): Sweet onions balance the richness of both beef and potatoes.
- Garlic, minced (1 clove): Just a bit delivers aromatic depth to the filling.
- Paprika (¼ teaspoon): Gives a gentle smokiness and a little color to the beef mixture.
- Salt and pepper to taste (for beef): Layering seasonings is key for bold, balanced flavor throughout.
How to Make Mashed Potato Pancakes with Ground Beef Filling
Step 1: Prepare the Savory Beef Filling
Start by heating a tablespoon of vegetable oil in a skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Stir and break up the beef, letting it brown and the onions turn soft and golden—usually around 6 to 8 minutes. Sprinkle in paprika, salt, and pepper, then stir well so every bit of meat gets coated with flavor. Take the skillet off the heat and allow the mixture to cool slightly. You want the filling to be warm, not piping hot, so it doesn’t melt through the potatoes during assembly.
Step 2: Mix Up the Potato Pancake “Dough”
While the meat mixture is cooling, bring together your mashed potatoes, egg, flour, salt, pepper, and parsley if you like a pop of green. Mix until everything is thoroughly combined and forms a soft dough that’s easy to handle. This step is a wonderful way to use up leftover mashed potatoes, and the cold potatoes make shaping the pancakes a breeze.
Step 3: Shape and Fill Your Pancakes
Divide the potato mixture into even portions—about six if you want hearty pancakes. Flatten each portion into a patty in your hand, then spoon a bit of the beef mixture into the center. Top with another potato round or more mixture, then pinch and shape the edges to seal the filling inside. You’re aiming for pancakes that are about half an inch thick, with the beef nestled right in the middle.
Step 4: Fry to Golden Perfection
Heat a tablespoon of butter or oil (or a mix!) in a non-stick skillet over medium heat. Once hot, gently lay in a few pancakes at a time, being careful not to crowd the pan. Cook for 3 to 4 minutes per side, until the outsides are golden and crisp and the middles are heated through. Transfer them to a paper towel-lined plate to catch any excess oil—then try not to sneak one before serving!
Step 5: Serve and Savor
Once all your Mashed Potato Pancakes with Ground Beef Filling are fried up and aromatic, serve them piping hot. They’re absolutely heavenly when freshly made, but leftovers are equally fantastic when reheated. Get creative with toppings and sides, or enjoy them as the star of your evening meal.
How to Serve Mashed Potato Pancakes with Ground Beef Filling
Garnishes
For a finishing touch that elevates your Mashed Potato Pancakes with Ground Beef Filling, sprinkle with extra freshly chopped parsley or a handful of chives. A dollop of sour cream or Greek yogurt adds a cool, tangy contrast to the warm, crispy pancakes, while a few twists of cracked black pepper offer visual appeal and flavor. If you like a little heat, try a drizzle of hot sauce or a spoonful of horseradish cream.
Side Dishes
Round out your meal with sides that complement the rich, savory nature of Mashed Potato Pancakes with Ground Beef Filling. A crisp green salad dressed with a simple vinaigrette can provide a refreshing counterpoint, or pair with a bowl of tangy pickled vegetables for some color and crunch. If you’re feeling ultra-comforting, serve with braised cabbage or roasted carrots on the side.
Creative Ways to Present
Mashed Potato Pancakes with Ground Beef Filling are wonderful when served simply, but you can get playful with your presentation. Stack them high for an impressive brunch vibe, or serve in mini form at parties with toothpicks for easy grabbing. For a fun dinner twist, make a “slider” by sandwiching a pancake between two lightly dressed greens or topping each with caramelized onions and a spoon of spiced tomato relish.
Make Ahead and Storage
Storing Leftovers
Leftover Mashed Potato Pancakes with Ground Beef Filling store beautifully for up to three days in the fridge. Just let them cool to room temperature before placing them in an airtight container. Separate layers with parchment paper to keep them from sticking together.
Freezing
Looking to stock your freezer with easy comfort food? Once fully cooked and cooled, freeze the pancakes in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe bag or container—layered with parchment for easy separation. They’ll keep well for up to two months and make an ultra-satisfying lunch or quick dinner.
Reheating
For the best texture, reheat Mashed Potato Pancakes with Ground Beef Filling in a skillet over medium-low heat until warmed through and crisp again, about 3–4 minutes per side. Short on time? Pop them in a 350ºF oven for 10–12 minutes or warm gently in the microwave, though you’ll lose a bit of that perfect crunch.
FAQs
Can I use instant mashed potatoes for this recipe?
Absolutely! As long as they’re made thick and chilled, instant mashed potatoes will work. Just avoid any with lots of butter or cream added, since that can make the pancakes a bit too loose.
What other fillings can I use instead of ground beef?
This recipe is super versatile. Try ground turkey, shredded cooked chicken, sautéed mushrooms for a vegetarian option, or even a cheesy spinach mix for a twist.
How do I keep my Mashed Potato Pancakes with Ground Beef Filling from falling apart?
Start with firmly chilled mashed potatoes, don’t skip the egg or flour, and be gentle as you shape the pancakes. If they’re really sticky, add a tiny bit more flour until easy to handle.
Can I prepare these pancakes in advance?
You can shape the pancakes in advance and refrigerate for up to 24 hours. Wait until you’re ready to eat, then fry for the freshest, crispiest texture.
Are Mashed Potato Pancakes with Ground Beef Filling gluten-free?
As written, they use all-purpose flour, so they aren’t gluten-free. However, you can substitute your favorite gluten-free flour blend with excellent results.
Final Thoughts
If you’re looking to win hearts at the dinner table, Mashed Potato Pancakes with Ground Beef Filling are a guaranteed hit. They capture everything we love about comfort food—golden, crispy, filled with flavor, and irresistibly satisfying. Give them a try, get creative with your add-ins, and watch them disappear faster than you can fry the next batch!
Print
Mashed Potato Pancakes with Ground Beef Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 pancakes
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Non-Vegetarian
Description
Indulge in these savory Mashed Potato Pancakes with a delicious Ground Beef Filling. Perfect for a comforting meal.
Ingredients
Mashed Potato Pancakes:
- 2 cups cold mashed potatoes
- 1 large egg
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
- 1 tablespoon butter or oil (for frying)
Ground Beef Filling:
- 1 tablespoon vegetable oil
- ½ pound ground beef
- ¼ cup chopped onion
- 1 clove garlic (minced)
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- Cook the Beef Filling: In a skillet, cook ground beef, onion, and garlic until browned. Season with salt, pepper, and paprika. Set aside.
- Prepare the Potato Mixture: Mix mashed potatoes, egg, flour, salt, pepper, and parsley. Form into patties.
- Fill and Fry: Place beef mixture on a potato patty, cover with another patty, seal edges. Fry in butter/oil until golden brown.
Notes
- Best with firm, cold mashed potatoes
- Options: Add cheese to filling or use turkey/mushrooms for variations
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
