• 12
    Minutes
    Prep Time
  • 12
    Minutes
    Cook Time
  • 4
    Servings

Nutritional Information

Per serving: 220 calories, 5g fat (1.5g sat. fat), 115mg cholesterol, 29g carbohydrate, 530mg sodium, 2g fiber, 15g protein.

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Baked Hashbrowns & Turkey Pancakes

INGREDIENTS

  • 1 carton (4.2 oz.) Hungry Jack® Hashbrown Potatoes
  • 1/4 cup Hungry Jack® Potato Flakes
  • 2 eggs
  • 1 cup (about 4 oz.) thinly sliced and shredded cooked turkey or ham
  • 1/2 cup shredded carrot
  • 1/4 cup thinly sliced green onions
  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  1. Hydrate hashbrown potatoes according to package instructions.
  2. Heat oven to 450°F. Line two baking sheets with parchment paper, if desired, for easier clean up. Generously oil twelve 4-inch circular areas on each pan.
  3. Combine potato flakes, eggs, ham or turkey, carrot, green onion, and pepper in a medium bowl; let stand 2 minutes. Mix in hashbrown potatoes.
  4. Scoop 12 rounded 1/4 cupfuls onto prepared pans. Press firmly to flatten potatoes into 4-inch pancakes.
  5. Bake 10-12 minutes until bottom and edges of pancakes turn golden brown. Turn and brown second side 3-4 minutes if desired. Serve warm.

Note Hashbrown pancakes can be pan-fried in batches in a well-oiled skillet over medium-high heat. Uncooked hashbrown mixture can be refrigerated for up to two days.

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