1 1/2 c Frzn hashbrown potatoes,
-partially thawed or 1 1/2
-c grated potatoes
1 c Finely diced cooked turkey
1/2 c Sliced green onion
4 ts Lour
1 tb Parsley flakes
1/2 ts Dried chervil or summer
-savory leaves
1 ct 8 oz (1 c) frozen fat free
-egg product, thawed (or
2 eggs
2 tb Coarsely chopped ripe olives
1 ts Dijon mustard
4 ts Olive oil
1. In a medium bowl, combine all ingredients except olive oil; mix
well. 2. In a large nonstick skillet, heat 1 tsp of the oil over
medium- high heat until hot. Spoon 1/4 of the potato mixture into the
skillet; spread slightly. Cook 4-5 min without stirring, until bottom
is brown. Flip pancake and cook other side for 3-4 minutes or until
brown and thoroughly cooked. 3. Slide pancake onto serving platter
and keep warm. Repeat with remaining oil and mixture. Garnish with
additional parsley and green onion if desired.
Yields
4 Servings