These Turkey Potato Pancakes are a comforting twist on the classic hash brown, offering a perfect balance of crispy exterior and tender, savory interior. By blending shredded potatoes with finely chopped leftover turkey, you create a protein-packed breakfast that feels indulgent yet satisfying. The addition of green onions provides a fresh, sharp contrast to the earthy potatoes and rich turkey. These patties are incredibly versatile, making them ideal for a leisurely weekend brunch or a quick, flavorful weekday morning. They pair wonderfully with a dollop of cranberry sauce or a drizzle of maple syrup, depending on your preference for sweet or savory. Simple to prepare with pantry staples, this dish transforms humble ingredients into a golden, delicious meal that the whole family will enjoy.
Turkey Potato Pancakes
Description
These Turkey Potato Pancakes are a comforting twist on the classic hash brown, offering a perfect balance of crispy exterior and tender, savory interior. By blending shredded potatoes with finely chopped leftover turkey, you create a protein-packed breakfast that feels indulgent yet satisfying. The addition of green onions provides a fresh, sharp contrast to the earthy potatoes and rich turkey. These patties are incredibly versatile, making them ideal for a leisurely weekend brunch or a quick, flavorful weekday morning. They pair wonderfully with a dollop of cranberry sauce or a drizzle of maple syrup, depending on your preference for sweet or savory. Simple to prepare with pantry staples, this dish transforms humble ingredients into a golden, delicious meal that the whole family will enjoy.Ingredients
Directions
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In a large mixing bowl, combine the shredded potatoes, chopped cooked turkey, sliced green onions, flour, and salt.
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Crack the eggs into the bowl and mix everything together thoroughly until well combined.
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Heat cooking oil to a depth of about 1/4 inch in a large skillet over medium heat.
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Pour the batter into the hot oil in 1/3 cupfuls, flattening them slightly to form pancakes.
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Fry the pancakes for 5 to 6 minutes on the first side, or until golden brown and the edges are crisp.
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Carefully flip the pancakes and cook for another 5 to 6 minutes on the second side, until the potatoes are tender and the exterior is golden brown.
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Remove from the skillet and drain on paper towels. Serve immediately.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 400.1kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.7g9%
- Cholesterol 202.0mg68%
- Sodium 7422.8mg310%
- Total Carbohydrate 38.1g13%
- Dietary Fiber 4.4g18%
- Sugars 2.5g
- Protein 35.5g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the shredded potatoes are well-drained if they are wet, as excess moisture can prevent browning.
These pancakes pair excellently with cranberry sauce for a tart contrast, or simply with butter and jam.
You can use leftover roasted turkey or deli turkey for the chopped turkey ingredient.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.
