Time 40m Yield 12 pancakes. Number Of Ingredients 8 Steps:
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., 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., Serve with cranberry sauce if desired.
Time 50m Yield 4 servings Number Of Ingredients 14 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.
Time 1h Yield 6 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover. Bake for 30 to 40 minutes in the preheated oven, until heated through.
Time 30m Yield 4 servings. Number Of Ingredients 16 Steps:
Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven 3-4 minutes or until melted. Meanwhile, in a small bowl, whisk eggs, milk and cayenne. Whisk flour into egg mixture until blended. Pour into prepared pie plate. Bake 18-20 minutes or until golden brown and center is set., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in turkey, salt and pepper., Cut pancake into wedges. Spoon turkey mixture over wedges; sprinkle with Parmesan cheese. Serve immediately.
Time 50m Yield 15 pancakes Number Of Ingredients 6 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.
Time 20m Yield 8 potato pancakes Number Of Ingredients 5 Steps:
Grate the potatoes into a basin of cold water, using the grating surface with large holes. (Do not grate them, however, unless you are ready to cook the potatoes.) Before cooking, drain the potatoes in a strainer. Peel the onion and grate it on the same grating surface. There should be about 1/2 cup. Add the onion to the potatoes in the strainer and blend well. With a rubber spatula or your hands, push down on the potato-onion mixture to extract liquid. Put the mixture in a mixing bowl and add salt. To prepare these pancakes it is best to use 2 or more 6-inch or 7-inch nonstick frying pans. Heat about 1 tablespoon of oil in a nonstick skillet and add 3/4 cup of the potato-onion mixture. Flatten the potato mixture and sprinkle lightly with pepper. Cook about 3 minutes until the ‘‘cake’’ is browned on the bottom. Flip the cake, trying not to break up the shape. Flip the cake several times as it cooks so that it cooks through, about 3 to 4 minutes longer. Slide the cake out onto a flat surface. Add 1 more tablespoon of oil to the skillet and add another batch of the potato mixture, cooking it as before. Continue cooking the cakes, adding more oil as necessary, until all the mixture is used.
Time 35m Yield 16 pancakes Number Of Ingredients 6 Steps:
Grate potatoes on coarse side of hand grater. Squeeze out liquid with your hands. Grate onion and squeeze. Mix onion with potatoes, egg whites, flour and salt, and stir well to mix completely. Heat nonstick skillet, and spray a light film of oil on bottom. When pan is very hot, drop mixture by the heaping tablespoon onto hot surface, pat to spread out, and brown over medium heat; turn, and brown on second side. Repeat.
Time 45m Yield 12 cakes, 4 serving(s) Number Of Ingredients 7 Steps:
Beat eggs. Stir in potatoes, turkey, onions, flour and salt. Mix well. Heat about 1/4 inch of oil in a large skillet. Measure mixture by 1/3 cupfuls and put in hot oil. Flatten a bit (carefully!). Fry approximately 5 minutes on each side until potatoes are tender and cakes are golden brown on both sides.
