Description
Delicious and hearty mashed potato pancakes stuffed with a savory ground beef filling. These crispy-on-the-outside, soft-on-the-inside pancakes make a perfect comfort food meal that combines creamy mashed potatoes with flavorful sautéed ground beef and aromatic spices. Ideal for dinner or a satisfying snack, they come together quickly using simple ingredients and stovetop frying.
Ingredients
Scale
Potato Pancakes
- 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
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 sauté the ground beef with finely chopped onion and minced garlic until the beef is browned and cooked through. Season the mixture with paprika, salt, and pepper to taste. Once cooked, remove from heat and set aside to cool slightly.
- Prepare the potato dough: In a mixing bowl, combine the cold mashed potatoes, all-purpose flour, egg, salt, pepper, and chopped green onions if using. Mix well until a soft dough forms, adding a little more flour if the mixture feels too sticky to handle.
- Shape the patties: Divide the potato dough into 8 equal portions. Using your hands, flatten each portion into a round patty about 3 inches in diameter.
- Assemble the stuffed pancakes: Place 1 tablespoon of the slightly cooled ground beef filling in the center of one potato patty. Take another patty and place it over the filling, pressing the edges together carefully to seal the filling inside. Gently flatten the stuffed pancake slightly to ensure even thickness. Repeat the process with the remaining dough and filling.
- Fry the pancakes: Heat 1 tablespoon of oil or butter in a skillet over medium heat. Fry the stuffed pancakes for about 3 to 4 minutes on each side, or until they are golden brown and crispy on the outside.
- Serve: Remove the pancakes from the skillet and drain on paper towels to remove excess oil. Serve hot, optionally with sour cream or your favorite dipping sauce for extra flavor.
Notes
- Use cold or room temperature mashed potatoes to prevent the dough from becoming too sticky.
- If the dough is too sticky, gradually add a bit more flour until manageable.
- You can substitute green onions with chives or omit them entirely.
- Serve with sour cream, ketchup, or a spicy dipping sauce to enhance flavors.
- Make sure to seal the edges well to prevent the filling from leaking during frying.
- Leftovers can be refrigerated and reheated in a skillet to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
