Breakfast Potato Pancakes - cooking recipe

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

Preparation

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