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

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.

Ready In: 25 minutes

Level: Easy


Prep: 10 minutes

Cook: 15 minutes

Yields: 4 servings

    Ingredients

  • 1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 7 oz. feta
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp lemon juice
  • 1/2 tsp garlic powder
  • 2 Tbsp vegetable oil + more for brushing on the pancakes
  • 1 (16-oz) bag frozen organic shredded seasoned hash browns, thawed
  • 4 Tbsp melted unsalted butter
  • 1/4 C flour
  • 2 large egg, beaten lightly
  • 2 tsp dried oregano
  • 1 tsp dried dill
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • pinch cayenne pepper
  • 3 Tbsp olive oil
  • 1 (11-oz) package fully cooked seasoned chicken sausage, ½ inch slices
  • 2 C cherry tomatoes
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • pinch red pepper flakes
  • 1/4 C chopped fresh dill, for garnish

directions

Step 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.