Recipe: Potato Cakes (using hash brown potatoes mix, 1970's)

POTATO CAKES

1 (6 oz.) pkg. Betty Crocker Hash Browns with Onion mix*
4 cups hot water
2 eggs, well beaten
1/4 cup milk
2 tbsp. all purpose flour
1 tsp. salt
dash of ground black pepper

Cover (dry) potatoes with 4 cups hot water in 2 1/2 quart bowl; let stand uncovered for 15 minutes. Drain thoroughly on paper towels.

Mix potatoes, eggs, milk, flour, salt, and pepper.

Grease heated griddle if necessary. Drop potato mixture by tablespoonfuls onto hot griddle. Cook until golden on both sides, about 3 minutes a side.

*Betty Crocker's current product is: Seasoned Skillets Hash Brown and it comes in a 5.2 oz. package. There aren't any onions in the ingredients of this new product, but you can add finely chopped onion, onion powder or dried onion to the recipe above. If using dried onion, add it to the dry hash browns before covering them with the hot water.

Makes 16 potato cakes
Source: Vintage recipe booklet: Favorite Potato Recipes from Betty Crocker, 1978