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.

Potato Veggie Pancakes

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.

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.

Nutrition facts cannot be accurately calculated for fried foods.