Donna's Hash Brown Fritters (NOLS)

Put hash browns and dried onions into a bowl. Cover with 1 inch of hot water. Rehydrate for 15 minutes. The hash browns should be a little firm. In another bowl, stir together the dry ingredients. Drain water from potatoes, reserving the liquid; add 6 Tbs. of potato water gradually to dry mixture, mixing well. Add this mixture to the potatoes. Drop by large spoon fulls into greased, heated frying pan. Flatten each cake. Cook about 3 minutes on each side until golden brown. Serve with brown sugar syrup, stewed fruit, or cheese and hot sauce.