Potato-Chive Pancake

• 1 (16 ounce) bag frozen hash brown potatoes, thawed
• 1 tablespoon chopped fresh chives or 1 tablespoon scallion
• coarse salt
• fresh ground pepper
• 3 tablespoons olive oil

1. Place potatoes between paper towels; press to remove excess moisture.
2. Transfer potatoes to a medium bowl and add chives.
3. Season with salt and pepper; toss to combine.
4. In a medium nonstick skillet, heat oil over medium.
5. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake.
6. Cook until underside is golden brown, 10 to 15 minutes.
7. Slide pancake onto a plate; invert onto a second plate.
8. Slide pancake (browned side up) back into skillet.
9. Continue to cook until underside is golden brown, 10 to 15 minutes more.
10. Slice into wedges and serve.

frozen hash brown potatoes, fresh chives, salt, fresh ground pepper, olive oil

Taken from www.food.com/recipe/potato-chive-pancake-335264 (may not work)