1 pkg. (5.5 oz.) hash brown potatoes mixed with onions
1 3/4 c. boiling water
1/4 c. vegetable oil
2 eggs
2 tbsp. flour
1 tsp. salt

Mix potatoes and water; let stand until liquid is absorbed, about 30 minutes, tossing occasionally. Pour oil over potatoes; toss. Beat eggs, flour and salt; stir in potatoes. Spread 1/4 cup mixture into 4 inch round skillet or ungreased hot griddle. Cook 3 to 4 minutes, turn and cook until golden brown. Makes 12 pancakes.