Crispy Mashed Potato Pancakes (Print Version)
# Ingredients:
→ Potato Pancake Base
01 -
3 cups cooled mashed potatoes
02 -
1 large egg
03 -
½ cup all-purpose flour, plus extra for dusting
04 -
2 tablespoons cornstarch
05 -
2 tablespoons melted butter
06 -
1 teaspoon garlic powder
07 -
½ teaspoon onion powder
08 -
½ teaspoon salt
09 -
¼ teaspoon ground black pepper
10 -
1 tablespoon chopped parsley (optional)
→ Savory Meat Filling
11 -
½ pound ground beef
12 -
½ small onion, finely chopped
13 -
1 clove garlic, minced
14 -
1 tablespoon olive oil
15 -
½ teaspoon paprika
16 -
½ teaspoon salt
17 -
¼ teaspoon ground black pepper
18 -
¼ teaspoon dried thyme (optional)
19 -
2 tablespoons tomato paste
20 -
¼ cup shredded mozzarella or cheddar cheese (optional)
21 -
1 tablespoon chopped green onions or parsley
→ For Frying and Serving
22 -
3–4 tablespoons vegetable oil or butter for frying
23 -
Sour cream or Greek yogurt (optional)
24 -
Spicy mayonnaise (optional)
25 -
Ranch dressing (optional)
26 -
Fresh herbs such as parsley, chives, dill (optional)
27 -
Grated Parmesan or cheddar cheese (optional)
# Instructions:
01 -
In a bowl, combine cooled mashed potatoes, egg, all-purpose flour, cornstarch, melted butter, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until a smooth dough forms. Allow dough to rest for 5 to 10 minutes.
02 -
Heat olive oil in a skillet over medium heat. Sauté finely chopped onion and minced garlic until softened and fragrant. Add ground beef and cook until browned. Season with paprika, salt, black pepper, and dried thyme. Stir in tomato paste and optional shredded cheese. Remove from heat and let cool slightly.
03 -
Divide the potato dough into 8 equal portions. Flatten each portion into approximately a 4-inch circle. Place a spoonful of the meat filling in the center, fold the edges over to enclose the filling, then gently flatten into a patty.
04 -
Heat vegetable oil or butter in a skillet over moderate heat. Fry the pancakes in batches, approximately 3 to 4 minutes per side, until golden brown and crisp. Drain excess oil on paper towels.
05 -
Serve the pancakes warm, accompanied by sour cream, spicy mayonnaise, ranch dressing, and fresh herbs as desired.
# Notes:
01 -
Use cold mashed potatoes to achieve a firmer dough consistency. Avoid overfilling the pancakes to prevent bursting. Cool the meat filling before assembling to reduce sogginess. Fry on moderate heat to achieve a golden crust without burning. Baking is an alternative for a lighter variation.