Breakfast Potato Pancakes

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

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

Recipe

• 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.