Heat a large nonstick skillet over medium heat. Add butter, and, once foaming, stir in the onion. Sauté for 10 minutes, or until the onion is golden brown.
Place fried onions and potatoes in a large bowl. To this same bowl, add flour, baking powder, salt and pepper.
In another small bowl, combine eggs and Hidden Valley® Greek Yogurt Cucumber Dill dressing. Stir well with a whisk. Add egg mixture to potato mixture and mix well.
In a large nonstick skillet coated with cooking spray over medium-high heat, spoon about ¼ cup potato mixture for each of 4 fritters into pan (use two pans to cut down on cook time). Cook 4–5 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining potato mixture. Serve with extra dressing on the side for dipping.
For safe meat preparation, reference the USDA website.