Salmon Potato Cakes

• 2 cups frozen hash brown potatoes, thawed
• 12 cup onion, finely chopped
• 7 ounces salmon, drained and squeezed dry, flaked with a fork
• 2 large eggs, lightly beaten
• 2 tablespoons fresh dill, chopped
• 2 teaspoons Dijon mustard
• 12 teaspoon pepper
• 14 teaspoon salt
• 14 cup breadcrumbs, unflavored
• 2 tablespoons extra virgin olive oil
• 14 cup sour cream

1. In a large bowl, combine the thawed hash browns with the onion.
2. Mash with a fork until the mixture holds together.
3. Add the salmon, eggs, dill, mustard, pepper and salt, then mix well.
4. Form the mixture into patties and roll in bread crumbs to coat.
5. Heat the oil in a large skillet over medium high heat.
6. Cook the patties until well browned and heated through, about 2 to 3 minutes per side.
7. Remove from pan and serve with sour cream.

frozen hash brown potatoes, onion, salmon, eggs, fresh dill, mustard, pepper, salt, breadcrumbs, extra virgin olive oil, sour cream

Taken from www.food.com/recipe/salmon-potato-cakes-391089 (may not work)