Turkey Potato Pancakes

Around the Table Weekly Email

Get Around the Table in Your Inbox!


  • 3 cups shredded peeled potatoes
  • 1 1/2 cups finely chopped cooked turkey
  • 1/4 cup sliced green onions with tops
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 3 eggs, lightly beaten
  • Canola oil
  • Cranberry sauce, optional


  1. In a sieve or colander, drain the potato, squeezing to remove excess liquid.
  2. Pat dry; set aside. In a large bowl, combine the turkey, onions, flour and salt.
  3. Stir in eggs until blended.
  4. Add the reserved potatoes; toss to coat.
  5. Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat.
  6. Drop batter by 1/3 cupfuls into oil.
  7. Fry in batches until golden brown on both sides, using remaining oil as needed.
  8. Drain on paper towels.
  9. Serve with cranberry sauce if desired.

Want to share a recipe?

We are always looking for more recipes to add to our site.

Submit Your Recipes

Recent Stories