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| 1 1/2 | cups | frozen hash browns | partially thawed |
| 1 | cup | turkey | finely diced, cooked |
| 1/2 | cup | scallions, spring or green onions | sliced |
| 4 | teaspoons | flour, all-purpose | |
| 1 | tablespoon | parsley flakes | |
| 1/2 | teaspoon | chervil | dired |
| 2 | large | eggs | |
| 2 | tablespoons | olives | ripe, coarsely chopped |
| 1 | teaspoon | dijon mustard | |
| 4 | teaspoons | olive oil |
In a medium bowl, combine all ingredients except olive oil. mix well.
In a large nonstick skillet, heat 1 tsp of the oil over medium-
high heat until hot.
Spoon 1/4 of the potato mixture into the skillet; spread slightly.
Cook 4-5 min without stirring, until bottom is brown. Flip pancake and cook other side for 3-4 minutes or until brown and thoroughly cooked.
Slide pancake onto serving platter and keep warm.
Repeat with remaining oil and mixture.
Garnish with additional parsley and green onion if desired.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 53mg | 2% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 5% | Vitamin C | 4% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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