Leftover Ham/Turkey & Potato Pancakes

Directions

Add potatoes in a large saucepan.

Cover with cold water.

Bring to the boil over high heat.

Reduce heat to medium.

Continue cooking, uncovered, for about 15 minutes or until tender. Drain.

Transfer to a large bowl.

Roughly mash (keep mash chunky).

Stir in ham, egg, green onions, parsley and mustard..

Season with salt and pepper.

Mix until well combined.

Using ¼ cup mixture at a time, shape potato mixture into 12 1-inch thick patties.

Put breadcrumbs in a shallow dish.

Lightly coat patties in breadcrumbs.

Coat a large, non-stick skillet with cooking spray.

Heat over medium heat until hot.

Cook potato pancakes, in batches, for 5 minutes each side or until golden and warmed through.

Serve with salad greens and pickle.