Breakfast for dinner, anyone? These oven-fried, crispy, Mediterranean-inspired potato pancakes are nestled atop whipped feta yogurt and then smothered with blistered cherry tomatoes and savory chicken sausage. Garnish with plenty of fresh dill. Potato Pancakes Go to recipes By Stonyfield Quick Meals Breakfasts BrunchBreakfast for dinner, anyone? These oven-fried, crispy, Mediterranean-inspired potato pancakes are nestled atop whipped feta yogurt and then smothered with blistered cherry tomatoes and savory chicken sausage. Garnish with plenty of fresh dill. Ready In: 25 minutes Level: Easy Prep: 10 minutes Cook: 15 minutes Yields: 4 servings Print RecipeIngredients1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt7 oz. feta2 Tbsp extra-virgin olive oil1 Tbsp lemon juice1/2 tsp garlic powder2 Tbsp vegetable oil + more for brushing on the pancakes1 (16-oz) bag frozen organic shredded seasoned hash browns, thawed4 Tbsp melted unsalted butter1/4 C flour2 large egg, beaten lightly2 tsp dried oregano1 tsp dried dill3/4 tsp salt1/2 tsp garlic powder1/2 tsp ground black pepperpinch cayenne pepper3 Tbsp olive oil1 (11-oz) package fully cooked seasoned chicken sausage, ½ inch slices2 C cherry tomatoes1/4 tsp garlic powder1/4 tsp saltpinch red pepper flakes1/4 C chopped fresh dill, for garnishdirectionsStep 1 Preheat the oven to 475°F. Coat a large 13 x 18 rimmed baking sheet with 2 tablespoons of vegetable oil.Step 2 Place feta, yogurt, olive oil, lemon juice and garlic powder in the bowl of a food processor and pulse until very creamy and smooth, about 3 minutes. Store in refrigerator until ready to use. It will thicken up in the refrigerator.Step 3 Pat the potatoes well with paper towels to remove extra moisture. Add the potatoes to a large bowl and stir in butter, flour, egg, oregano, dill, salt, garlic powder, black pepper and cayenne. Stir until well combined. Using a ¼ cup dry measuring cup, scoop the potato mixture on to a plate. You should have 10 scoops.Step 4 Meanwhile, heat 3 tablespoons of olive oil in a large nonstick skillet over medium high heat until hot. Toss sausage, tomatoes, garlic powder, salt and red pepper flakes. Cook and stir until the tomatoes burst, are beginning to caramelize and the sausage is brown, about 5 minutes. Set aside.Step 5 Transfer oiled baking sheet to the oven and heat until the oil is just beginning to smoke, about 5 minutes. Remove the baking sheet from the oven and quickly place potato scoops on to the pan. They should sizzle. Using a spatula or the bottom of the measuring cup, flatten into a pancake slightly. Brush lightly with vegetable oil (or spray with cooking spray). Bake until golden brown and crispy on the bottom, about 15-20 minutes. Flip pancakes over and bake until golden brown, about 8-10 minutes more. Transfer pancakes to a large platter lined with paper towels to absorb some of the excess oil.Step 6 To serve, spread the whipped feta yogurt onto a large platter. Set the potato pancakes over top and then spoon on the tomatoes and sausage. Garnish with plenty of fresh dill.