Mashed Potato Pancakes Meat Filling

Mashed potato pancakes with savory meat filling are my favorite way to use up leftover mashed potatoes and create a homey meal that always feels special. Each bite is crispy on the outside with a tender potato dough wrapped around a flavorful meat center. This recipe turns basic ingredients into something comforting whether for lunch or dinner.

When I first made these, my picky eater declared them better than store-bought pierogi and it quickly became our regular comfort food on chilly nights.

• Cold mashed potatoes: The base of the dough must be well chilled so the pancakes hold their shape
• Large egg: Helps bind the potatoes into a workable dough without falling apart
• All-purpose flour: Adds structure Dust your hands and counter for easy shaping
• Salt and pepper: Balances flavors Taste potatoes before dough mixing and adjust if needed
• Ground beef or chicken or turkey: Pick meat with a bit of fat for juicier filling I like using a mix of dark and light meat for best flavor
• Small onion: Finely chop for sweet aromatic depth
• Garlic clove: Brings savory intensity
• Paprika: Adds warmth Choose smoked or sweet paprika to match your tastes
• Fresh parsley: Optional for brightness Pick leaves that look vibrant and use right before serving
• Vegetable oil: Needed for both sautéing filling and giving pancakes their golden crust Pick a neutral one for clean flavor

Step-by-Step Instructions

Prepare the Meat Filling:

Start by heating a skillet over medium heat with a splash of oil Sauté chopped onion gently for about three minutes until soft and fragrant Stir in the minced garlic and cook for half a minute or until you smell that sweet savory aroma Add ground meat breaking it up as it cooks Season with paprika salt and pepper Continue cooking until the meat is browned with no pink spots Stir in fresh parsley for a burst of flavor Let the filling cool to room temperature so it does not steam your dough

Make the Dough:

In a large bowl combine cold mashed potatoes the egg flour salt and pepper Mix well with a spoon or your hands You want a soft but shapeable dough If your dough is sticky sprinkle in a little more flour just until it forms a non-sticky mass

Shape the Pancakes:

Lightly dust your work surface and hands with flour Take about two tablespoons of dough Roll into a ball then flatten into a circle about the size of your palm Spoon a portion of the cooled meat filling into the center Gather the edges over the filling pinching to seal Gently flatten each filled ball into a thick patty Repeat until you have used up all the dough and filling

Pan Fry the Pancakes:

Heat a generous layer of vegetable oil in a non-stick skillet over medium heat When the oil is hot add the pancakes in batches Cook for three to four minutes per side pressing lightly with a spatula so they brown evenly Flip only once until both sides are crisp and golden brown Drain cooked pancakes on a paper towel lined plate

Serve:

Enjoy the pancakes hot right from the skillet Offer with cold sour cream plain yogurt or your favorite herby dip Serve as a meal or hearty snack

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I love using yellow potatoes for a sweet buttery note in the dough and the smell of onions frying always reminds me of my grandmother’s kitchen shaping these for Sunday supper together

Storage Tips

These pancakes keep well for two days in the refrigerator Place cooled pancakes in a covered container with parchment between layers to prevent sticking To reheat use a skillet over low heat until warm and crisp on the outside again I recommend avoiding the microwave which makes them lose their crunch For longer storage freeze the pancakes on a tray then pop into a bag They thaw quickly at room temperature and reheat beautifully in the oven or skillet

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Ingredient Substitutions

You can swap ground beef for turkey or shredded cooked chicken for a lighter version If you are vegetarian try sautéed mushrooms and cheese in place of meat Leftover mashed sweet potatoes also work make sure they are not too watery For a gluten free option use a gluten free flour blend

Serving Suggestions

I like serving these pancakes with tangy dill yogurt or a spoonful of sauerkraut for zip They are also great as a meal alongside a green salad or as an appetizer at parties Cut into wedges and serve with toothpicks for easy sharing For a kid friendly twist add a little shredded cheese to the filling

Cultural and Historical Context

Mashed potato pancakes with filling are a common comfort food in Eastern Europe where recipes vary by country Some call them zrazy or draniki I learned this recipe adapting my Ukrainian aunt’s method She always emphasized the importance of browning the pancakes well for both taste and texture

Frequently Asked Questions

→ How do I keep the pancakes from falling apart?

Be sure to add enough flour to your mashed potatoes to form a pliable dough, and handle gently when shaping and flipping.

→ Can I use leftover mashed potatoes?

Yes, cold leftover mashed potatoes work well as the dough base for this preparation.

→ What types of meat can I use?

Ground beef, chicken, or turkey all make flavorful fillings. Season well for best results.

→ Can these be frozen for later?

Yes, shaped and cooked pancakes freeze well. Reheat in a skillet or oven for best texture.

→ What dipping sauces go best?

Sour cream, yogurt, or creamy garlic sauce pair beautifully, complementing the savory filling.