Recipe Ingredients
- 2 cups leftover mashed potatoes, kept cold
- 1/4 cup all-purpose flour, plus more, if needed
- 1 large egg, lightly beaten
- 1/2 cup leftover turkey, finely chopped
- 1/4 cup shredded cheddar cheese
- 1 tablespoon minced fresh chives, plus more for garnish
- 2 tablespoons olive oil
- Sour cream, for serving
- Leftover cranberry sauce, for serving
Recipe Directions
- Mix mashed potatoes, flour and egg together in a large bowl until combined. Add turkey, cheese and chives, and mix until just combined, adding 1 to 2 tablespoons of additional flour, if needed, until potato mixture can easily form into balls. Divide potato mixture into 8 balls. Press into 1/2-inch-thick potato cakes.
- Heat oil in a large skillet over medium-low heat. Working in batches, cook pancakes until golden-brown, about 2 to 3 minutes per side. Repeat with remaining potato cakes.
- Top potato cakes with dollops of sour cream and cranberry sauce. Garnish with additional chives, and serve.
