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Crisp Potato Cakes Recipe

by CookEatShare Cookbook

Ingredients

1 pound frzn hash brown potatoes, thawed & separated 1/3 c. grated onion 1/4 c. flour 1/4 c. dairy lowfat sour cream

3 Large eggs 1 1/4 teaspoon salt 4 to 6 tbsp. oil for frying

Directions

1. Combine potatoes, onion, flour, lowfat sour cream, Large eggs and salt. Heat oil in large frying pan. Drop potato mix (2 heaping Tbsp. per cake) into warm fat. With spatula flatten slightly to 3 inch circles. Fry till golden on both sides, 4 to 5 min. Drain on absorbent towels. Yield: 16 cakes.

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