Yield: 12 Servings
Measure | Ingredient |
---|---|
3 \N | Eggs |
3 cups | Shredded peeled potatoes |
1½ cup | Cooked turkey; finely choppe |
¼ cup | Green onions with tops; slic |
2 tablespoons | All-purpose flour |
1½ teaspoon | Salt |
\N \N | Cooking oil |
\N \N | Cranberry sauce; optional |
Recipe by: TASTE OF HOME DEC/JAN 1996 In a bowl, beat the eggs. Add potatoes, turkey, onions, flour and salt; mix well. Heat about ¼" of oil in a large skillet. Pour batter by ⅓ cupfuls into hot oil.
Fry 5-6 minutes on each side or until potatoes are tender and pancakes are golden brown. Serve with cranberry sauce if desired.