Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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