Breakfast Potato Pancakes

This recipe came from "Ore Ida" frozen potato products. They are very good!

• Ready In: 26 mins
• Serves: 4
• Yields: 4 pancakes

Ingredients

• 2 1⁄4 cups frozen hash browns (thawed)
• 1⁄4 cup  chopped onion
• 1  egg
• 2  tablespoons flour
• 1  teaspoon dried dill weed
• 3⁄4 teaspoon salt
• 1  dash ground pepper
• 1⁄4 cup  vegetable oil, divided
• 3⁄4 cup sour cream

Directions

1. Mix hashbrowns, onions, egg, flour, dill weed, salt and pepper in a medium bowl.
2. Heat 2 Tbs oil in a non-stick skillet over medium heat.
3. Drop 1/2 cup of potato mixture in hot skillet and flatten into a pancake shape with spatula.
4. Cook 3 to 4 minutes or until golden brown,turn and cook 3 to 4 minutes or until golden brown on second side.
5. Continue with remaining potato mixture.
6. Serve pancakes with a dollop of sour cream.