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.
Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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 facts cannot be accurately calculated for fried foods.