Description
These Mashed Potato Pancakes with Ground Beef Filling are a deliciously crispy and savory dish perfect for a comforting meal. Soft mashed potatoes are combined with flour and egg to form a tender dough, then stuffed with a flavorful ground beef, onion, and garlic filling seasoned with paprika. Pan-fried to a golden brown, these stuffed pancakes are satisfying and great served hot with sour cream or your favorite dipping sauce.
Ingredients
Scale
For the Pancake Dough
- 2 cups mashed potatoes (cold or room temperature)
- 1 cup all-purpose flour
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped green onions (optional)
- 1 tablespoon oil or butter for frying
For the Ground Beef Filling
- 1/2 lb ground beef
- 1/2 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon oil for cooking beef
Instructions
- Cook the ground beef filling: In a skillet over medium heat, add 1 tablespoon of oil and cook the ground beef with chopped onion and garlic until browned and cooked through. Season with paprika, salt, and pepper. Set aside to cool slightly.
- Prepare the potato dough: In a bowl, combine mashed potatoes, flour, egg, salt, pepper, and green onions if using. Mix until a soft dough forms. Add more flour if the dough is too sticky.
- Shape the dough portions: Divide the potato dough into 8 equal portions. Flatten each portion into a 3-inch round patty in your hand.
- Assemble the stuffed pancakes: Place 1 tablespoon of the ground beef mixture in the center of one patty. Take another patty and place it over the top, sealing the edges. Flatten slightly. Repeat this process with the remaining dough and filling.
- Fry the pancakes: Heat oil or butter in a skillet over medium heat. Fry the stuffed pancakes for about 3–4 minutes per side or until golden brown and crispy.
- Serve: Remove the pancakes from the skillet and drain on paper towels. Serve hot, optionally with sour cream or a dipping sauce of your choice.
Notes
- Make sure the mashed potatoes are cold or at room temperature for easier dough handling.
- If the dough feels too sticky, add flour a little at a time until manageable.
- Be careful to seal the edges of the stuffed pancakes well to prevent filling from leaking during frying.
- Use medium heat while frying to ensure the pancakes cook through without burning.
- Leftover pancakes can be reheated in a skillet or oven to retain crispiness.
