French Potato Pancakes

These French-style potato pancakes are a smart leftover turkey trick disguised as a side dish. Hash brown potatoes get bound together with eggs, diced cooked turkey, scallions, and the kind of French herb-and-pantry combo (chervil, ripe olives, Dijon) that turns ordinary potato cakes into something that feels deliberate.

Chervil is the giveaway here. It’s an underused French herb, mild and slightly anise-like, that plays beautifully with eggs and potatoes. If you can’t find it dried, fresh tarragon is the closest substitute. Two tablespoons of chopped black olives might sound out of place but they punch up the savoriness in the way capers do for tuna.

The key technique is leaving the pancakes alone in the pan. Spread the mixture, walk away for 4 to 5 minutes, and only flip when the bottom is deeply browned. Poke and prod and you get a soft, fragmented mess instead of a cohesive crispy-edged cake.

Pro Tips

• Use partially thawed hash browns as directed; fully frozen ones release water and steam rather than crisp.
• Squeeze excess moisture from the hash browns in a clean towel for crispier edges.
• Don’t crowd the pan; cook in batches so each pancake gets enough space to brown.
• Keep finished pancakes warm in a 200°F (90°C) oven while you finish the rest.

Variations

• Swap turkey for diced ham, cooked chicken, or smoked salmon.
• Add 2 tablespoons grated Gruyere or Swiss cheese for richness.
• Top with a poached egg and a dollop of creme fraiche for brunch.