Potato Veggie Pancakes

Recipe

Breakfast
Potato Veggie Pancakes

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User Rating

5 out of 5 stars
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2 ratings

Recipe Data

6
Servings
10min
Prep
30min
Total

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Description

Anyone else craving potato and veggie pancakes? They make a great breakfast topped with a fried egg or a side dish for your favorite entree.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
2 c. Hy-Vee potato puffs
¾ c. red onion, finely chopped
1 c. zucchini, shredded
⅓ c. Hy-Vee all-purpose flour
¼ c. Hy-Vee plain bread crumbs
1 Hy-Vee large egg, beaten
1 tsp. fresh thyme, chopped
Hy-Vee canola oil
Hy-Vee plain Greek yogurt
Fresh chives, chopped, for garnish

Things To Grab

  • Large bowl
  • Large nonstick skillet
  • Paper towels
  • Plate

Directions

  1. Combine thawed potato puffs, red onion, and zucchini. Stir in flour, bread crumbs, egg, and thyme. Season to taste with salt and black pepper. Form potato mixture into 12 patties.

  2. Heat 1/8-inch canola oil in a large nonstick skillet over medium-low heat. Cook each patty 5 minutes or until golden, turning halfway through. Remove to a paper towel-lined plate; drain. Repeat with remaining potato patties. Top with Greek yogurt and chopped fresh chives.

    Hyvee Culinary Expert Tip
    Nutrition cannot be accurately calculated for fried foods.
    Hy-Vee Test Kitchen