Turkey Potato Pancakes Recipes

MASHED POTATO PANCAKES

Steps:

• Set up your cooking station: Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.

POTATO CAKES WITH FRIED EGGS AND TURKEY-RED PEPPER HASH

Steps:

• Preheat the oven to 200 degrees F.
• In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter.
• Heat 1 tablespoon of oil in a small skillet over medium-low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat.
• Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.

TURKEY POTATO PANCAKES

Steps:

• In a mixing bowl.
• combine egg;potato,turkey,onion,& a dash of pepper.
• Add remaining ingredients,mix well.
• Using about 1/4 cup batter for each pancake.
• Drop batter onto hot greased griddle,spreading to about 4" inch diameter.
• Cook over med-low heat for 4 to 5 minutes on each side.
• Serve w/ cranberry sauce.
• Makes about 15 pancakes.

TURKEY PANCAKES

Steps:

• Heat gravy and keep warm.
• Preheat griddle (if electric set to 400 degrees).
• In mixing bowl combine egg,milk and oil.Stir to blend.
• Add pancake mix,blend with fork until smooth.
• Mix in turkey.
• Bake on a hot,lightly greased griddle using a 1/4 cup of mix for each pancake.Turn pancakes only once when tops are covered with bubbles and edges begin to dry.When pancakes are done,serve with gravy on the side to pour over pancakes.

CLASSIC POTATO PANCAKES

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs, then whisk in flour.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with applesauce and/or sour cream.