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Turkey Potato Pancakes

 Turkey Potato Pancakes
My husband and our four children like pancakes, and I appreciate quick 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
4 ServingsPrep: 10 min. Cook: 30 min.


  • 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


  • 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.