1 can tuna in oil
3/4 c. frozen hash brown potatoes, thawed and drained
1 sm. onion, chopped
2 eggs, slightly beaten
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. salad oil

In a large bowl mix tuna, potatoes, onion, eggs, salt and pepper. Heat oil in a large skillet. Drop the batter by 1/4 cup measure onto hot skillet and brown cakes well on both sides. Drain on paper towels. Serve hot with toppings such as creamed spinach, yogurt, sour cream or sauteed mushrooms. 6 cakes.