Breakfast Potato Pancakes

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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.

frozen hash browns, onion, egg, flour, dried dill weed, salt, ground pepper, vegetable oil, sour cream