Leftover Ham/Turkey & Potato Pancakes
Submitted by happyzhangbo
Leftover ham or turkey potato pancakes with Dijon mustard, green onions, parsley, and breadcrumb crust, pan-fried golden. 12 crispy patties from last night’s leftovers ready in 45 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minPost-holiday leftovers don’t have to be sad. A cup of chopped leftover ham or turkey goes into chunky mashed potato with Dijon mustard, green onions, and parsley, shaped into 12 thick patties, coated in breadcrumbs, and pan-fried until deeply golden on both sides.
Keeping the mash chunky rather than smooth is the move that gives these texture. Smooth mash turns the patties soft and dense; rough, chunky mash means crispy edges with substance in the middle.
Serve with salad greens and gherkin pickles, which cut through the richness nicely. These work equally well for a post-Thanksgiving dinner or an any-night potato pancake supper when you need something fast and satisfying.
Ingredients
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.
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