Turkey Pan Cake:
Prep: 5 mins.
Cooking: 15 – 20 mins.
Rating: 2: Easy
This recipe is flexible. Obviously, the more leftover turkey you have, the more meals it will make. Vary the quantities as necessary. Use your brain – it will work, honest.
- Red onion
- Red pepper
- Pre-cooked potatoes
- Olive oil
- Cooked turkey
- Eggs – see text
- Optional: Bacon rashers
- Optional: Dollop of crème Fraiche
- Optional: Fresh tarragon (if you can nick some from a neighbour’s garden – what about that pretty young missy down the road, her front garden has all sorts of…..)
- Slice the red onion very thinly, halve the red pepper, remove the seeds and discard them, chopping the flesh into thin strips.
- Cube the cooked potatoes and fry everything prepared so far in a non-stick frying pan over a fairly low heat using olive oil. Keep it all moving now and again.
- Whilst these are browning, put the turkey and finely chopped tarragon (if you have it – otherwise use dried tarragon sparingly, or mixed herbs – or leave out altogether) into a mixing bowl, mix and season to taste.
- Add the eggs (1 per person) to the bowl and combine well. If the onions, etc have browned, put a little more oil in the pan and tip in the mixture, spreading it all over the pan evenly and stir in.
- The mixture will form a crust on the underside. Let it. You need it to form the crust so that you can turn it over of the without breaking it all up, as you want it to emerge as one complete pan cake.
- If you have bacon, grill it until crispy and if you have crème Fraiche, have it ready to plop onto the side of the plate with the bacon and a neatly cut lump of turkey pan cake.