Serving Size:  6

     3/4  cup   99% egg substitute
   4    cups     potatoes -- peeled and shredded
   1 1/2  cups    turkey breast -- cooked and chopped
     1/2  cup     green onions -- sliced
   3    Tbs.  flour
   1 1/2  tsp.   salt  

  Preheat the oven to 250°.   In a large bow, add the potatoes and cover completely with cold water; let sit for about 1 hour.  Drain well.  Place back in the bowl and add the turkey, onion, egg substitute, flour and salt; mix well.  If the batter is too runny, add some more flour.   Spray coat a skillet with a nonstick spray ( you may have to repeat this with each pan-full.  Get the pan hot over a med/high heat, and spoon batter in to make a pancake.  Fry about 5-6 minutes on each side until a dark golden brown, and is crunchy.  As the potatoes finish, place on a cookie sheet and put into the oven to keep warm.  

Notes :  This is a great way to use leftover turkey.  You can use gravy, cranberry sauce or applesauce either one is a great accompaniment.

  Per Serving:  Calories: 207.8;  Fat: 3.9g;  Protein: 17.1g;  Carbs: 25.6g;  Cholest: 35mg;  Sodium: 614mg

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