3 c. frozen hash brown potatoes, thawed, well drained
2 eggs, beaten
1 sm. onion, quartered
1/4 c. flour
1/4 tsp. Calumet baking powder
1/4 tsp. salt
Oil
Salmon Sauce

Place potatoes, eggs, onion, flour, baking powder and salt in food processor container with steel blade attached, process until potatoes and onions are finely chopped. Spoon level measuring tablespoonfuls potato mixture into 1 1/2 inches hot oil. Fry until golden brown, turning once. Keep warm in oven. Repeat with remaining potato mixture.

Spoon Salmon Sauce into red pepper cup, if desired. Serve with potato latkes. Garnish with fresh dill, if desired. Makes 2 1/2 dozen.

SALMON SAUCE:

1 (8 oz.) container Philadelphia brand soft cream cheese with smoked salmon
1/2 c. sour cream
1/4 c. Kraft real mayonnaise
1/2 tsp. chopped fresh dill

Stir together all ingredients in small bowl until well blended. Preparation time: 20 minutes. Cooking time: 15 minutes.