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Turkey Potato Pancakes

Turkey Potato Pancakes
TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD: 12 pancakes.


  • 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 large Nellie’s Free Range Eggs, lightly beaten
  • Canola oil
  • Cranberry sauce, optional


  • 1. 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.
  • 2. 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.
  • 3. Serve with cranberry sauce if desired.

Nutrition Facts

3 each: 262 calories, 7g fat (2g saturated fat), 199mg cholesterol, 976mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 23g protein.


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