Breakfast Potato Pancakes

1. 1

   Mix hashbrowns, onions, egg, flour, dill weed, salt and pepper in a medium bowl.

2. 2

   Heat 2 Tbs oil in a non-stick skillet over medium heat.

3. 3

   Drop 1/2 cup of potato mixture in hot skillet and flatten into a pancake shape with spatula.

4. 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. 5

   Continue with remaining potato mixture.

6. 6

   Serve pancakes with a dollop of sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.