3 eggs
2 tbsp. flour
1 tsp. salt
Dash pepper
1 (12 oz.) pkg. frozen hash brown potatoes, defrosted
2 tbsp. finely chopped onion
Vegetable oil for frying

Beat eggs with flour, salt and pepper. Stir in the hash browns and the onion. Heat about one tablespoon of oil in skillet. Using about 1/4 cup of potato mixture for each pancake, spread a little so they won't be too thick. Fry over moderately low heat until brown. Turn over and brown on other side. Drain on paper toweling. Keep warm until all are done. Makes about 8 good-size cakes or 10 smaller ones.