1 1/2 c Frozen hash brown potatoes,-partially thawed or 1 1/2-c
1 c Finely diced cooked turkey
1/2 c Sliced green onion
4 ts flour
1 tb Parsley flakes
1/2 ts Dried chervil or summer-savory leaves
1 cartont 8 oz (1 c) frozen fat free-egg product, thawed (or
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.