Leftover Ham/Turkey and Potato Pancakes

• 800 grams potatoes peeled and cut into 2-inch pieces
• 1 cup ham chopped, from leftover, chopped, or turkey
• 1 large eggs lightly beaten
• 4 each scallions, spring or green onions thinly sliced
• 4 tablespoons parsley leaves flat-leaf, chopped
• 1 3/4 teaspoons dijon mustard
• 1/2 cup bread crumbs, whole wheat or regular
• 1 x nonstick cooking spray
• 100 grams mixed salad greens
• 13 cup pickles, gherkins

1. Add potatoes in a large saucepan.
2. Cover with cold water.
3. Bring to the boil over high heat.
4. Reduce heat to medium.
5. Continue cooking, uncovered, for about 15 minutes or until tender.
6. Drain.
7. Transfer to a large bowl.
8. Roughly mash (keep mash chunky).
9. Stir in ham, egg, green onions, parsley and mustard..
10. Season with salt and pepper.
11. Mix until well combined.
12. Using 1/4 cup mixture at a time, shape potato mixture into 12 1-inch thick patties.
13. Put breadcrumbs in a shallow dish.
14. Lightly coat patties in breadcrumbs.
15. Coat a large, non-stick skillet with cooking spray.
16. Heat over medium heat until hot.
17. Cook potato pancakes, in batches, for 5 minutes each side or until golden and warmed through.
18. Serve with salad greens and pickle.

potatoes, ham, eggs, scallions, parsley, mustard, bread crumbs, nonstick cooking spray, salad greens, pickles

Taken from recipeland.com/recipe/v/leftover-ham-turkey-potato-panc-51597 (may not work)