Salmon-Potato Cakes

2 cups frozen hash brown potatoes, thawed#189; cup finely chopped yellow onion1 can (6-7ounces) salmon, squeezed dry and flaked with a fork2 large eggs, lightly beaten2 tablespoons chopped fresh dill or 2 teaspoons dried dill2 teaspoons Dijon mustard#189; teaspoon ground black pepper#188; teaspoon salt#188; cup unflavored dry bread crumbs2 tablespoons extra-virgin olive oil#188;cup sour creamIn a large bowl, combine the thawed hash browns with the onions. Mash with a fork until the mixture holds together. Add the salmon, eggs, dill, mustard, pepper and salt, then mix well. Form the mixture into 8 patties, then roll them in the bread crumbs to coat.In a large skillet over medium-high, heat the oil. If necessary, use half the oil and cook the patties in batches. Place the patties in the pan and cook until well browned and heated through, 2 to 3 minutes per side. Serve topped with sour cream.Serves four.Associated Press