POTATO CAKES WITH FRIED EGGS AND TURKEY-RED PEPPER HASH
Fuel up your houseguests for some serious holiday shopping with this hearty breakfast recipe. The potato cakes can be flavored with just about any herbs left in the fridge; leftover turkey and gravy can be transformed into this delicious hash by adding those last few spoonfuls of corn, peas, or even chopped Brussels sprouts.
Provided by Food Network
Categories main-dish
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.
Nutrition Facts : Calories 401, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 302 milligrams, Sodium 454 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 30 grams, Sugar 5 grams
TURKEY POTATO CASSEROLE
This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers.
Provided by PEGGIKAYE EAGLER
Categories Main Dish Recipes Casserole Recipes Vegetable
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.
Nutrition Facts : Calories 611.3 calories, Carbohydrate 32.9 g, Cholesterol 139.7 mg, Fat 32.6 g, Fiber 3.5 g, Protein 45.3 g, SaturatedFat 18.2 g, Sodium 1465.6 mg, Sugar 5.2 g
TURKEY-POTATO CAKES
These are golden and crispy, such a great way to use leftover turkey. Good with ketchup, or cranberry sauce. Could even be used in a bun like a hamburger.
Provided by cuisinebymae
Categories One Dish Meal
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.
Nutrition Facts : Calories 244.7, Fat 6.5, SaturatedFat 2.1, Cholesterol 198.5, Sodium 968.1, Carbohydrate 22.8, Fiber 2.6, Sugar 1.2, Protein 22.8
POTATO CAKES
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, weekday, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel the potatoes and grate them, using the large opening of a 4-sided hand grater.
- Empty the grated potatoes into a bowl and add the egg, onion, flour, baking powder, nutmeg, salt and pepper. Blend well.
- Heat the oil over medium heat in a large nonstick skillet and with an ice cream scoop or large spoon, drop the mixture into the pan to form 8 patties of equal size. Cook until golden on one side. Turn and cook on the other side until golden brown.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 2 grams, TransFat 0 grams
TURKEY POTATO PANCAKES
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
Provided by Taste of Home
Categories Breakfast Brunch Dinner
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.
Nutrition Facts : Calories 262 calories, Fat 7g fat (2g saturated fat), Cholesterol 199mg cholesterol, Sodium 976mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
HOME-STYLE TURKEY AND POTATO BAKE
From Betty's Soul Food Collection... Every Thanksgiving it's the same dilemma-what to do with turkey leftovers. Simple! Plan a second celebration by combining turkey with garlic mashed potatoes and veggies!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside. Make mashed potatoes as directed on pouch using water, milk and butter.
- In 2-quart saucepan, heat turkey, vegetables, gravy and poultry seasoning to boiling over medium-high heat, stirring occasionally. Pour turkey mixture into casserole. Spoon or pipe potatoes around edge of casserole.
- Bake uncovered 35 to 40 minutes or until mixture bubbles around edge of casserole.
Nutrition Facts : Calories 450, Carbohydrate 44 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 3 g, TransFat 1/2 g
LEFTOVER TURKEY AND MASHED POTATO PIE
Throwing together leftover turkey and mashed potatoes after Thanksgiving turned out to be one of my best kitchen creations!
Provided by Melissa Kay
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add carrots and celery; saute until carrots are just beginning to soften, about 3 minutes. Season with salt and pepper.
- Lower heat and add turkey; cook and stir for 5 minutes. Add mashed potatoes, cream, and gravy; cook and stir until heated through, about 5 minutes. Pour into a 9-inch pie dish and top with biscuits.
- Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 31.6 g, Cholesterol 80.2 mg, Fat 23.9 g, Fiber 2.5 g, Protein 15 g, SaturatedFat 11.1 g, Sodium 747.8 mg, Sugar 4.1 g
TURKEY STEW OVER POTATO CAKES
Make and share this Turkey Stew over Potato Cakes recipe from Food.com.
Provided by MoreWithLessMom
Categories Stew
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saute pan, over medium heat, melt the butter. Add the onions, celery and carrots. Season with salt and pepper. Saute for 4 to 6 minutes. Dust the vegetables with 2 tablespoons of the flour. Continue to cook for 2 minutes. Stir in the garlic and left-over vegetables. Season with salt and pepper. Stir in the stock. Add the turkey meat. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 25 to 30 minutes. Remove from the heat. In a mixing bowl, combine the left-over potatoes, egg and flour. Add enough milk to make a thick batter. Season with salt and pepper. In another large saute pan, heat 1 tablespoon of the oil. When the oil is hot, drop the batter, 2 heaping tablespoons at a time, into the pan. Cook the cakes in batches. Cook until the cakes are golden on both sides. Repeat until all of the oil and batter is used. Drain the cakes on paper towels. Sprinkle with Essence. To serve, place two cakes in the center of each serving plate. Spoon the stew over the cakes. Garnish with parsley.
Nutrition Facts : Calories 160.7, Fat 7.8, SaturatedFat 3, Cholesterol 33, Sodium 664.7, Carbohydrate 18.5, Fiber 2.2, Sugar 3.4, Protein 4.6
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