Turkey Potato Pancakes Recipe

Turkey Potato Pancakes Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

My husband and our four children like pancakes, and I appreciate quick suppers...so I gave this recipe a try when I saw it. The addition of turkey turns golden side-dish potato pancakes into a simple main dish we all savor. -Kathy Duerr, Fulda, Minnesota

This recipe is:

Contest Winning

[X]

Rate Turkey Potato Pancakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Turkey Potato Pancakes Recipe

Prep: 10 min. Cook: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

3 cups shredded peeled potatoes
1-1/2 cups finely chopped cooked turkey
1/4 cup sliced green onions with tops
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
3 eggs, lightly beaten
Canola oil
Cranberry sauce, optional

Directions

In a sieve or colander, drain the potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the turkey, onions, flour and salt. Stir in eggs until blended. Add the reserved potatoes; toss to coat.
Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat. Drop batter by 1/3 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Serve with cranberry sauce if desired. Yield: 12 pancakes.

Nutritional Facts 1 serving (3 each) equals 262 calories, 7 g fat (2 g saturated fat), 199 mg cholesterol, 976 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Turkey Potato Pancakes in Taste of Home December/January 1996, p29