Leftover Turkey and Mashed Potato Pancakes | PCC Natural Markets

Leftover Turkey and Mashed Potato Pancakes

Yield: 16 small pancakes

Your rating: None (2 votes)

These ingredients are:
corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

These little gems are perfect for breakfast, lunch or dinner. You can top them with leftover cranberry sauce, or applesauce and sour cream. The potato mixture easily can be made ahead of time and refrigerated. Try adding a pinch of fresh sage or rosemary if you like.



Mix turkey with potatoes, eggs, green onions and parsley until well blended.

In a heavy sauté pan, heat oil and drop potato mixture in pancake-sized portions (as large or as small as you like) into hot oil. Cook about 3 minutes on one side or until golden and then carefully flip and cook on the other side for 2 to 3 minutes.

Top each pancake with your favorite condiment and serve and hot!

Recipe by Lynne Vea, PCC Chef

More about: pancakes, potatoes, Thanksgiving, turkey


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