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| 1 1/2 Tasse | Frzn hashbrown potatoes, partially thawed or |
| 1 1/2 Tasse | Potatoes grated |
| 1 Tasse | Finely diced cooked turkey |
| 1/2 Tasse | green onion sliced |
| 4 Teelöffel | flour |
| 1 Esslöffel | Parsley flakes |
| 1/2 Teelöffel | Dried chervil or summer savory leaves |
| 8 x ca. 30 g | Carton frozen fat free egg product, thawed or |
| 2 | eggs |
| 2 Esslöffel | Coarsely chopped ripe olives |
| 1 Teelöffel | dijon mustard |
| 4 Teelöffel | olive oil |
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In a medium bowl, combine all ingredients except olive oil; mix well.
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.
Slide pancake onto serving platter and keep warm. Repeat with remaining oil and mixture. Garnish with additional parsley and green onion if desired.
Per serving: 1 starch, 1 lean meat. Calories per serving: 210
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