Shelly's Recipe

BREAKFAST POTATO PANCAKES

Category: Breakfast and Brunch

2 1/4 cups country-style hash browns, thawed
1/4 cup chopped onions
1 egg
2 tbsp flour
1 tsp dried dill weed
3/4 tsp salt
Pepper
1/4 cup vegetable oil, divided
1/4 cup sour cream

Mix first 7 ingredients in a bowl. Heat 2 tbsp oil in a skillet over medium heat. Drop 1/2 cup potato mixture in hot skillet and flatten into pancake shape with spatula. Cook 3-4 minutes or until golden brown, turn and cook 3-4 minutes or until golden brown on second side. Repeat with remaining potato mixture and oil. Serve with a dollop of sour cream. Serves 6