| How To Cook: |
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1. Peel the potatoes and grate them coarsely, preferably into tiny slivers, into a large mixing bowl. Do not drain off the potato water that will accumulate in the bowl.
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2. Working quickly to prevent the potatoes from turning brown, mix into them the chopped chives, salt and a few grindings of pepper.
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3. Heat the butter and oil in a 10- to 12-inch skillet over high heat until the foam subsides. The pan must be very hot, but not smoking.
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4. Using 2 tablespoons of potato mixture for each pancake fry 3 or 4 at a time, flattening them out with a spatula to about 3 inches in diameter.
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5. Fry each batch of pancakes over medium-high heat for 2 or 3 minutes on each side, or until they are crisp and golden. Serve at once.
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