Turkey Hash Cakes
2 cups mashed potatoes 4 cups finely chopped cooked turkey 1/4 cup chopped onions 1/4 cup chopped green bell peppers 1/4 cup dry bread crumbs 1 teaspoon salt 3/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/4 cup chopped parsley 3 eggs, slightly beaten 1/4 to 1/2 cup vegetable oil for sauteeing, as needed In a large bowl, combine all ingredients except oil; mix well. Form mixture into pancakes. Heat enough oil over medium-high heat to coat a large skillet; saute pancakes on each side, adding additional oil as needed, until pancakes are golden brown, then drain on paper towels. Serve hot.
Leftover mashed potatoes will work well, but if you don't have any, instant mashed potatoes are fine, too. You can also use store-bought cooked boneless turkey parts -- whatever's easiest! Serve with a homemade cranberry mayonnaise, which we make by combining 1 cup mayonnaise with 1/4 cup whole berry cranberry sauce.
Good with leftover chicken or pork!