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Turn Your Leftover Mashed Potato & Turkey Into These Savory Pancakes

You've tried turning leftover mashed potatoes into latkes – take your kitchen creativity up a notch and try these dinner-ready pancakes.

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Let’s be honest: Reheating mashed potatoes can be pretty boring and bland. Even if you made the best mashed potatoes in the world, reheating them can kind of suck the life (and moisture) out of those once-creamy taters. But we’ve got an alternative, one that’ll take your leftovers from blah to delightfully delicious. Combine your potatoes and turkey with fragrant spices, a couple eggs and just a few more ingredients to turn them into savory pancakes.

Our leftovers-based pancakes do double duty, using up the foods sitting in your fridge and turning them into something entirely new. You’ll infuse extra flavor to reinvigorate your potatoes and turkey, and you’ll create pancakes that are perfect for dinner. Plus, with plenty of protein thanks to the addition of turkey, you’ll find these pancakes to be pretty satiating and satisfying.

But that’s not even the best part. Finding ways to use up your leftover cranberry sauce and gravy can be pretty tricky, as these accompaniments tend to be best paired with turkey. However, these savory pancakes give you the perfect vehicle for these saucy extras. Top your pancakes with a little gravy or cranberry for an extra dose of flavor (and to clear out some more space in your fridge!).

Leftover Mashed Potato & Turkey Pancakes with Gravy


  • safflower oil, as needed
  • 1⁄2 onion, finely diced
  • 1 clove garlic, minced
  • 3 cups cold mashed potatoes
  • 2 large eggs
  • 1 tsp fresh thyme, chopped + more for garnish
  • 1 tsp sea salt and ground black pepper
  • 2 cups diced cooked turkey
  • 1⁄2 cup whole-wheat flour
  • Optional for serving: gravy, cranberry sauce, rosemary


  1. In a small skillet on medium-high, heat a splash of oil. Add onions and sauté until soft, 5 minutes. Add garlic and cook 30 seconds.
  2. Place potatoes in a medium bowl; stir in cooked onions, eggs, thyme, salt and pepper. Fold in turkey. Form mixture into 8 patties, 1 inch thick. Roll patties in flour to coat.
  3. In a medium skillet on medium-high, heat a generous glug of oil. Add 4 patties, cook 4 to 5 minutes per side, then transfer to a plate. Repeat with additional oil and patties. If desired, serve with gravy and cranberry sauce and garnish with fresh rosemary.