Potato chive pancakes, when shredded in a food processor, is one of the easiest and quickest dishes to make.  This particular recipe uses eggs and flour.  There is another sourdough potato pancake recipe that's made with sourdough discards.  I like adding onion and chives for additional flavor.  It is best accompanied with sour cream, apple sauce and sometimes even with ketchup and hot sauce!

Tips for making potato chive pancakes

Cook at entire batch at once because the peeled potatoes oxidize (turn brown) easily; therefore, leaving shredded potatoes in the refrigerator will  result in a bowlful of greyish brown shredded potatoes.  For these potato chive pancakes, the food processor is used just to shred the potatoes. 

Hand cut the onion and chives to keep the onions uniform and firm.  Food processing the onion results in a bitter onion taste so the old-fashioned way of cutting is the best.  Chop the chives into small pieces.  If you have an herb cutter, that really speeds up the process.  

When placing the potato pancakes in the frying pan with oil, flatten the shredded potatoes so that they resemble pancakes. The oil will brown and crisp up the potatoes.

Potato pancakes are best eaten hot when the outsides are still crisp.  

Gluten free option for potato chive pancakes

If you prefer making these potato pancakes gluten free, substitute the all purpose flour with chickpea, (garbanzo bean, gram or besan) flour.  It increases both the protein and the fiber content of the pancake.  However, that being said, the amount of chickpea flour is very small and it's used more as a binder.