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RECIPES: Creative ideas for your Thanksgiving leftovers

Jamie Preuss, founder of So Happy You Liked It, joined KARE 11 Saturday with recipes for potato pancakes and Thanksgiving leftover salad.

GOLDEN VALLEY, Minn. — If you still find yourself staring at a full fridge after your Thanksgiving feast, why not get creative with the leftovers?

Jamie Preuss, founder of sohappyyoulikedit.com, shared two of her creative ideas with KARE 11 Saturday.

Potato Pancakes


  • 1 cup leftover mashed potatoes
  • 1 egg
  • ¼ cup flour (more as needed)
  • 1- 2 Tbsp olive oil


  1. Place leftover mashed potatoes in a large bowl. Add egg and stir until combined.
  2. Adding 1 tablespoon at a time, add the flour and mix after each addition. Note that depending on how thick or thin your mashed potatoes are, you may need more or less flour. You want the mixture to be thickened but still thin enough for it to spread as you add it to the hot saute pan to be be fried. If your leftover mashed potatoes are particularly thick, consider adding one more egg or a splash of milk to thin the batter out a little bit.
  3. Add 1 tablespoon of oil to a medium saute pan set over medium heat. Using a cookie scoop (about 2-3 tablespoons’ worth of batter), add batter to pan. You can opt to make your potato pancakes smaller or larger: with the recipe as it’s written, I like making 6 pancakes.
  4. Allow the pancakes to lightly fry in the oil, flipping once they’re golden brown. Cook the other side until golden brown as well and remove from the pan.
  5. Serve with fried eggs for a delicious breakfast, or with sour cream and apple sauce for a snack!

Thanksgiving Leftovers Arugula Salad with Tahini Vinaigrette


For the salad:

  • 2 cups arugula
  • ½ cup leftover turkey, cubed or torn into bite sized pieces
  • ¼ cup cooked wild rice (or leftover grain)
  • ¼ cup roasted sweet potatoes (or leftover roasted vegetables)
  • 2 tsp green onions, chopped
  • 1 Tbsp sunflower nuts

For the dressing:

  • 1 ½ tsp tahini
  • 1 ½ tsp fresh squeezed orange juice
  • 1 tsp aminos (or other soy substitute)
  • 1 tsp lemon juice
  • 1 tsp balsamic vinegar
  • ¼ tsp dijon mustard
  • ½ tsp minced garlic
  • Salt and Pepper to taste


  1. Add arugula to a serving bowl or plate. Top with wild rice, roasted sweet potato, turkey, green onion, and sunflower seeds.
  2. Combine ingredients for the dressing in a small mason jar. Note that you can scale this recipe if you want to make more! Shake thoroughly until the ingredients are combined. Taste the dressing and adjust the seasoning as needed.
  3. Drizzle salad with dressing, toss, and enjoy!

Watch more KARE11 Saturday:

Watch the latest coverage from KARE11 Saturday in our YouTube playlist:

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