2 tbsp. chopped chives (or grated onions)
4 med. potatoes, grated
2 tsp. salt
Ground pepper, to taste
1 tbsp. flour

Peel and grate potatoes into large bowl. Potatoes will accumulate water; do not drain. Mix in chives, salt and pepper; add flour and mix well. (Potatoes turn brown as they stand, which is natural.)

Melt 2 tablespoons of butter with 2 tablespoons of vegetable oil in large heavy skillet. Drop potato mixture by spoonfuls into hot fat, as for pancakes. 3 inch pancakes take about 3 minutes or more on each side to become crisp and golden. Serve piping hot. Some like sour cream on top. Some eliminate the onions or chives and serve with syrup or jam. Yield 4 servings.

Note: If potatoes yield too much water (some varieties do). Spoon off some of the excess water or add a little more flour for pancake consistency.