1 lb. frozen hash brown potatoes, thawed & separated
1/3 c. grated onion
1/4 c. flour
1/4 c. dairy sour cream
3 eggs
1 1/4 tsp. salt
4 to 6 tbsp. oil for frying

Combine potatoes, onion, flour, sour cream, eggs and salt. Heat oil in large frying pan. Drop potato mixture (2 heaping tablespoons per cake) into hot fat. With spatula flatten slightly to 3 inch circles. Fry until golden brown on both sides, 4 to 5 minutes. Drain on absorbent towels. Yield: 16 cakes.