Here’s a savory and satisfying Stuffed Potato Pancake recipe — crispy on the outside, soft and fluffy inside, and filled with your choice of cheese, meat, or veggies. It’s like a mash-up of a latke and a stuffed pierogi!
🥔 Stuffed Potato Pancakes
Ingredients (Makes 6–8 pancakes):
For the Potato Pancake Base:
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2 cups mashed potatoes (cold or room temp)
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1 egg
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1/3 cup all-purpose flour (more if needed)
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Salt and pepper to taste
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Optional: 1/4 tsp garlic powder or onion powder
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2 tbsp chopped green onions or parsley (optional)
Suggested Fillings:
Choose one or combine:
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Cheese: shredded mozzarella, cheddar, or feta
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Meat: cooked bacon, ground beef, or sausage
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Veggies: sautéed mushrooms, spinach, or onions
For Frying:
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2–3 tbsp oil or butter
👩🍳 Instructions
1. Make the Dough
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In a bowl, mix mashed potatoes, egg, flour, salt, and pepper.
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The mixture should be soft but not sticky. Add a little extra flour if it’s too wet.
2. Shape & Fill
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Divide dough into 6–8 portions.
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Flatten one portion into a small patty in your hand.
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Add 1–2 teaspoons of filling in the center (cheese, meat, etc.).
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Top with another small patty or gently fold and seal the edges.
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Flatten slightly to form a thick pancake, like a stuffed disk.
3. Pan-Fry
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Heat oil or butter in a skillet over medium heat.
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Fry pancakes for 3–4 minutes per side, until golden and crispy.
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Drain on paper towels.
4. Serve Warm
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Serve with sour cream, garlic sauce, or a dollop of plain yogurt.
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Great with a side salad or as a main for brunch or dinner.
📝 Tips & Variations:
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Use leftover mashed potatoes or make a fresh batch (avoid too much butter or milk).
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Add finely grated raw potato (drained well) to mix for a crispier edge.
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Want it cheesy? Mix some cheese into the dough and the filling.