Breakfast-Time Potato Pancakes

• 2-1/4 cups ORE-IDA Shredded Hash Brown Potatoes
• 1/4 cup ORE-IDA Chopped Onions
• 1 egg, beaten
• 2 Tbsp. flour
• 1 tsp. dill weed
• 1/4 tsp. pepper
• 1/4 cup oil, divided
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Combine potatoes, onions, egg, flour, dill weed and pepper.
2. Heat 2 Tbsp.
3. oil in large nonstick skillet on medium heat.
4. Drop half the potato mixture into 4 mounds in skillet, using about 1/3 cup potato mixture for each mound; flatten with back of spatula.
5. Cook 3 to 4 min.
6. on each side or until pancakes are golden brown on both sides.
7. Transfer to plate.
8. Repeat with remaining oil and potato mixture.
9. Serve topped with sour cream.

brown potatoes, onions, egg, flour, dill weed, pepper, oil, s

Taken from www.kraftrecipes.com/recipes/breakfast-time-potato-pancakes-184616.aspx (may not work)