Hash Brown Cakes

I found this recipe in the April 2010 edition of Cooking Light: 1-1/2 cups shredded ham 1/2 cup chopped green onions 2-1/2 TBS flour 1/4 tsp salt 1 - 20 oz. bag refrigerated shredded hash browns 2 large eggs Mix all ingredients together until well combined. Heat 1 TBS oil per batch in a large nonstick skillet over medium heat. Scoop mixture by 1/4 cupfuls into skillet. Flatted slightly, and cook 5 minutes on each side or until browned. Just plain YUMMY.....