Stuffed Potato Pancake – Vegan, Vegetarian, Carnivorous!

Potatoes are one of my favorite things to eat! Hashbrowns, fried, mashed, boiled, roasted…any way you cook potatoes they come out awesome.

I don’t use potatoes too much in my recipes, but when I do it’s going to be something fabulous like this, a stuffed potato pancake! This recipe can be vegan, vegetarian or carnivorous, it just depends on how you want to make the potatoes and what you want to stuff them with.

I provide several preparation options for you in the recipe below, so pick what you want for your diet and let’s get started!

Without further ado…let us begin!

Makes 6-8 stuffed potato pancakes.

For the potato pancake you will need:

2 pounds Yukon gold potatoes
1 tsp pepper
2 tsp parsley
1/3 cup water
1/3 cup coconut oil
1/4 tsp baking soda
2 tbsp butter (vegetarian/carnivore option)

For the meat stuffing you will need:

1 lb your choice ground beef
1 tsp fresh chopped rosemary
1 tbsp Worchestshire sauce
salt and pepper

For the vegetable stuffing you will need:

1 cup sliced leeks
1 cup chopped mushrooms

Additional ingredients needed for cooking:

4 tbsp coconut oil

Step one:

Add the 2 pounds of potatoes to a pot with water and a pinch of salt. Cover and boil until the potatoes are nice and tender when you stick a fork through them. This is about 15-20 minutes

Step 3:

While the potatoes are boiling, chop your vegetables and lightly sautee them in a tablespoon of the coconut oil. You can cook the leeks and mushrooms together, or do one at a time. I personally prefer the leeks lightly sauteed with the mushrooms a bit more golden brown, so I do each separately.

When they are done cooking, mix together and set aside.

Step 4:

Next, cook the ground beef in a pan and add the rosemary and Worchestshire sauce. Remove from heat and set aside.

Step 5:

By this time, your potatoes should be done boiling. Drain the water and leave the potatoes to cool a bit for 5 minutes or so, then mash the potatoes together and add in the rest of the ingredients, being mindful of your dietary restrictions.

Once you mixed all the ingredients, the potatoes will have a dough-like consistency that you can mash and knead like soft bread dough. If the potatoes look like that, it’s time to get stuffing and frying!

Step 6:

Scoop out a small handful of potatoes, put on a plate or cutting board, and flatten the ball. Next, add a tablespoon or more of the vegetable and/or meat mixture. Then, scoop out a smaller spoon of potatoes, roll and flatten in your hand, and place on top of the other potato and stuffing.

Fold and press the edges together so that you have one potato pancake, without any stuffing coming out or visible.

Step 7:

Heat your frying pan on medium high with another tablespoon of coconut oil, and place the pancakes in. cook on both sides until golden brown and crispy, then remove and place onto a plate with some paper towels to catch the grease.

Serve immediately with a big green salad, and enjoy!