Potato pancakes with dill sauce

Potato Pancakes with Dill Sauce

Try these savory pancakes for breakfast or as a side for dinner. The sauce can be made a day ahead and stored in the refrigerator.

Cook Time:

20 min



Share on Social
Bob Evans Farms on Facebook Bob Evans Farms on Pinterest


  • 1/2 Cup sour cream
  • 1/2 Cup mayonnaise
  • 1 Tablespoon fresh chives chopped
  • 1/2 Teaspoon dried dill weed
  • 1/2 Teaspoon salt
  • 1 Package Simply Potatoes Shredded Hash Browns
  • 3 eggs beaten
  • 1/4 Cup onions finely chopped
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • Vegetable oil to fry


  1. Stir together sour cream, mayonnaise, fresh chives, dill and salt in small bowl until well blended. Refrigerate until serving time.
  2. Stir together Simply Potatoes Shredded Hash Browns, eggs, onions, salt and pepper.
  3. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat. For each pancake drop 1/4 cup Simply Potatoes mixture into skillet; flatten slightly (make 3 pancakes at a time.) Cook 3 to 4 minutes or until bottom is golden brown. Turn and continue cooking 2 to 3 minutes or until golden brown on both sides. Repeat with remaining potato mixture adding additional oil to skillet if needed.
  4. To serve place 2 pancakes on serving plate; top with dill sauce.
Sunrise icon

Recommended Recipes

Whether it’s breakfast time, a late-night snack, or something in between, find a Bob Evans-inspired recipe to add more comfort to your day.