1. Put hash browns and dried onions in bowl and cover with ~1 inch hot water, cover and let stand for 15 minutes (they should still be a little firm)
2. In another bowl stir together dry ingredients (40 grams = ~6-7 Tbs )
3. Drain water from potatoes (but save ~1 cup in a mug)
4. Add 6 tbs of 1 cup of potato water to dry ingredients, mix well
5. Add this mixture to potatoes and mix.
6. Butter Frypan and drop large spoonfuls of potato mixture a hot and skillet, flatten into small cakes
7. Cook ~ 3 minutes per side or until golden brown, add a bit more butter as needed to keep it from sticking
8. Serve with hot sauce, salsa, stewed fruit or brown sugar syrup
Pro tip: If you have surplus cheese add thin slices while still over heat, a few tablespoons of water, and then quickly place lid on to hold steam in (steam will melt cheese over your fritters).