Greek Potato Fritters

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  • 1/3 cup Hidden Valley® Greek Yogurt Cucumber Dill dressing
  • 1 small red onion, finely diced
  • 1 tbsp. butter
  • 16 oz. frozen, shredded hash browns
  • 3 tbsp. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • black pepper to taste
  • 2 large eggs
  • 1 tbsp. fresh dill, finely chopped (optional)
  • extra Hidden Valley® Greek Yogurt Cucumber Dill dressing, for dipping


  1. 1. Start by dicing the onion very fine.
  2. 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. 3. Place fried onion and potatoes in a large bowl. To this same bowl, add flour, baking powder, salt and pepper.
  4. 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. 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. 6. Serve with more of the Hidden Valley® Greek Yogurt Cucumber Dill dressing as a dipping sauce.
  7. 7. TIP: Fry the fitters ahead and freeze them. To serve the fritters, all you need to do is toast them under the broiler. There is no need to thaw them first.
- For safe meat preparation, reference the USDA website.

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