Turkey Potato Pancakes
Bring home the turkey for breakfast and try this alternative to pancakes that is sure to make you gobble up every bit of it!
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 3 | cups |
potatoes
peeled, shredded |
|
| 1 ½ | cup |
turkey
cooked, finely chopped |
*
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | teaspoon |
salt
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
cranberry sauce
or sour cream, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 7.1E+2 | ml |
potatoes
peeled, shredded |
|
| 355 | ml |
turkey
cooked, finely chopped |
*
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
cranberry sauce
or sour cream, optional |
*
|
Directions
In a bowl, beat the eggs. Add potatoes, turkey, onions, flour and salt; mix well.
Heat about ¼ inch of oil in a large skillet.
Pour batter by ⅓ cupfuls into hot oil.
Fry 5 to 6 minutes on each side or until potatoes are tender and pancakes are golden brown.
Serve with cranberry sauce or sour cream if desired.
