BREAKFAST POTATO PANCAKES

Breakfast Potato Pancakes image

Provided by Christine MT

Time 26m

Yield 4 pancakes, 4 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 441.5, Fat 34.1, SaturatedFat 11.7, Cholesterol 71.8, Sodium 507.1, Carbohydrate 30.7, Fiber 2, Sugar 2, Protein 6.3

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