Turkey and Wild Mushroom Hash Cakes

Turkey and Wild Mushroom Hash Cakes
Photo by Randy Mayor


  • 1 ½ tablespoons finely chopped fresh thyme
  • ¼ teaspoon black pepper
  • ¾ cup panko (Japanese breadcrumbs), divided
  • 1 tablespoon canola oil, divided
  • ¼ teaspoon salt
  • 1 garlic clove, minced
  • ½ cup (2 ounces) shredded cheddar cheese
  • + 5 more ingredients
    • 1/3 cup thinly sliced green onions
    • 2 cups chopped cooked turkey breast (about 10 ounces)
    • 2 cups chopped shiitake mushroom caps (about 4 ounces)
    • 2 cups mashed cooked baking potatoes
    • Cooking spray

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and garlic to pan; sauté 5 minutes or until tender, stirring frequently. Combine mushroom mixture, turkey, potatoes, 1/4 cup panko, cheese, onions, thyme, salt, and pepper in a large bowl. Divide mi...

View full recipe at My Recipes


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