hidden-valley

Hidden Valley Greek Potato Fritters

hidden-valley-potato-fritters Hidden Valley

Ingredients

  • 1/3 cup Hidden Valley® Greek Yogurt Cucumber Dill dressin
  • 1 small red onion, finely diced
  • 1 tablespoon butter
  • 16 ounces frozen, shredded hash browns
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Black pepper to taste
  • 2 large eggs
  • 1 tablespoon fresh dill, finely chopped (optional)
  • Extra Hidden Valley® Greek Yogurt Cucumber Dill dressing, for dipping

Preparation


1. Start by dicing the onion very fine.

2. Heat a large non-stick skillet over medium heat. Add butter and onion. Sauté for 10 minutes or until the onion is golden brown.

3. Place fried onion and potatoes in a large bowl. To this same bowl, add flour, baking powder, salt and pepper.

4. In another small bowl, combine eggs, Hidden Valley ® Greek Yogurt Cucumber Dill dressing and dill. Stir well with a whisk. Add egg mixture to potato mixture. Mix well.

5. In a large non-stick skillet coated with cooking spray over medium-high heat, spoon about ¼ cup potato mixture for each of 4 fritters into pan. Cook 4–5 minutes on each side or until browned. Remove from pan. Repeat procedure with the remaining potato mixture.

6. Serve with more of the Hidden Valley ® Greek Yogurt Cucumber Dill dressing as a dipping sauce.


  • Prep Time:
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  • Yield: 4