3 cups frozen shredded hash brown potatoes, thawed (drained if there is any liquid)
2 eggs, lightly beaten
1 tablespoon corn starch
2 tablespoons chopped onion (optional)
1/2 teaspoon salt
1 tablespoon vegetable oil

Combine all ingredients except oil in a medium bowl and mix well.
Heat oil in a griddle or large skillet over medium heat.
Spoon batter onto griddle in 4 equal piles.  Flatten piles with a spatula.
Fry until golden, flip over and brown on other side.
Serve immediately.

Makes 4 - 4" potato pancakes.

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