These mashed potato pancakes with ground beef filling bring together crispy potato cakes and a savory, well-seasoned meat center. I like making them when I want something hearty and homey, especially when I have leftover mashed potatoes. They’re perfect for dinner, snacks, or even a brunch treat.

Why You’ll Love This Recipe

I enjoy this recipe because it’s both comforting and practical. It’s a great way to use up leftovers while creating something that feels new and satisfying. The crispy potato crust contrasts beautifully with the flavorful beef filling, and I can adjust the seasoning or ingredients to fit what I have on hand. Whether I’m feeding a crowd or just looking for a cozy meal, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the mashed potato dough:

cold mashed potatoes
1 large egg
all-purpose flour (plus extra for dusting)
salt and pepper to taste

For the meat filling:

oil
ground beef (or ground chicken or turkey)
small onion, finely chopped
garlic clove, minced
paprika
salt and pepper to taste
fresh parsley, chopped (optional)

For cooking:

vegetable oil for pan-frying

Directions

Prepare the meat filling: I heat a bit of oil in a skillet and cook the onion until soft. Then I add garlic and ground beef, seasoning it with paprika, salt, and pepper. Once it’s fully browned, I stir in chopped parsley if I have it and let the filling cool.
Make the potato dough: I mix the cold mashed potatoes with the egg and some flour. I season it lightly and adjust the flour until the dough is soft but not sticky.
Form the pancakes: With floured hands, I flatten a scoop of potato dough, place some filling in the center, then fold and seal it into a patty shape. I repeat with the remaining dough and filling.
Pan-fry the pancakes: I heat oil in a skillet and fry each pancake until golden and crisp, about 3–4 minutes per side. After frying, I drain them on paper towels.
Serve: I like to serve them warm with sour cream or yogurt on the side.

Servings and Timing

Servings: about 6 pancakes
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Add cheese: I sometimes mix shredded cheese into the dough or filling for extra flavor.
Make it spicy: Adding chili flakes or chopped jalapeños gives it a nice kick.
Use different meats: Ground chicken or turkey works great if I don’t have beef.
Vegetarian version: I swap the meat filling for sautéed mushrooms and onions or a spinach and cheese mixture.
Bake instead of fry: If I want a lighter version, I bake them in the oven until golden.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To keep them crispy, I reheat them in a skillet or oven rather than the microwave.
Freezing: I freeze cooked pancakes in a single layer, then store them in a freezer bag. I reheat them straight from frozen.

FAQs

Can I use instant mashed potatoes?

Yes, I can use instant mashed potatoes as long as they’re thick and cooled. That helps the dough hold together.

What can I serve these with?

I usually serve them with sour cream, yogurt, or a simple green salad. They also go well with a dipping sauce like garlic mayo.

How do I stop them from falling apart?

Making sure the dough isn’t too wet and sealing the edges tightly helps keep them intact during cooking.

Can I make them ahead?

Yes, I often shape them ahead of time and store them in the fridge. I just cook them right before serving.

Can I make mini versions for snacks?

Absolutely. I make smaller patties for bite-sized snacks or party appetizers.

Conclusion

I love how these mashed potato pancakes with ground beef filling turn simple leftovers into something really special. The crispy crust, savory filling, and endless variations make them a regular in my kitchen. Whether I’m cooking for family or just treating myself, this dish always hits the spot.