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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My husband and our four children like pancakes, and I appreciate quick suppers...so I gave this recipe a try when I saw it. The addition of turkey turns golden side-dish potato pancakes into a simple main dish we all savor. -Kathy Duerr, Fulda, Minnesota Ingredients:
3 cups shredded peeled potatoes |
1-1/2 cups finely chopped cooked turkey |
1/4 cup sliced green onions with tops |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
3 eggs, lightly beaten |
canola oil |
cranberry sauce, optional |
Directions:
1. In a sieve or colander, drain the potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the turkey, onions, flour and salt. Stir in eggs until blended. Add the reserved potatoes; toss to coat.
2. Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat. Drop batter by 1/3 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
3. Serve with cranberry sauce if desired. Yield: 12 pancakes.
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