Transform Leftover Turkey into Crispy Breakfast Patties
Are you tired of the same old turkey sandwiches and soups after Thanksgiving? Look no further! This innovative recipe breathes new life into leftover turkey and mashed potatoes, turning them into crispy, flavorful patties perfect for breakfast or dinner.
The Magic of Mashed Potatoes
Mashed potatoes may seem like an unlikely hero, but they add a delightful texture and help bind the ingredients together. Simply shred your leftover turkey, then combine it with diced carrot, onion, and celery for added crunch and flavor.
A Flexible Recipe for Any Meal
While this recipe was designed with Thanksgiving in mind, it’s incredibly versatile. Feel free to substitute shredded roasted chicken or experiment with different herbs and spices to create a unique flavor profile. Plus, the patties can be formed up to 24 hours in advance, making meal prep a breeze.
Get Cooking!
Step 1: Sauté the Aromatics
Heat 2 tablespoons of oil in a large nonstick frying pan over medium heat. Add diced carrot, celery, onion, and thyme, seasoning with salt and pepper. Cook until the onions and carrots have softened, about 10 minutes.
Step 2: Mix and Form the Patties
Transfer the mixture to a large bowl and add the remaining ingredients, except for the oil. Stir to combine, then use your hands to shape into 6 patties (4 inches wide, about 2/3 cup each). Place on a baking sheet.
Step 3: Fry the Patties
Heat the remaining 2 tablespoons of oil in the reserved frying pan over medium heat. Add 3 patties and cook undisturbed until the bottoms are dark golden brown, about 8 minutes. Flip and cook until the other side is equally golden, about 8 minutes more. Repeat with the remaining patties.
Serve and Enjoy!
Top your crispy patties with a fried egg and hot sauce for a satisfying breakfast, or pair with Braised Brussels Sprouts or a simple salad for a delicious dinner that’s anything but ordinary.
Yield: 6 servings
Difficulty: Easy
Total Time: 1 hour 5 minutes
Ingredients:
- 4 tablespoons vegetable oil
- 1 medium carrot, peeled and cut into small dice
- 1 medium celery stalk, small dice
- 1 medium yellow onion, small dice
- 2 teaspoons finely chopped fresh thyme leaves
- 3 cups shredded, cooked turkey (about 12 ounces)
- 2 cups cold mashed potatoes
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1 tablespoon coarsely chopped fresh Italian parsley leaves
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
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