Leftover Ham/Turkey and Potato Pancakes
peeled and cut into 2-inch pieces
chopped, from leftover, chopped, or turkey
scallions, spring or green onions
bread crumbs, whole wheat
nonstick cooking spray
mixed salad greens
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.