- 6 medium potatoes, peeled and coarsely shredded (about 5 cups shredded)
- ½ cup minced onion
- 2 tsp. Penzey's Fox Point Seasoning
- 1 tbsp. chives
- 2 tsp. olive oil, divided
Peel and shred potatoes; toss with the onions, seasoning, and chives. Heat 1 teaspoon of olive oil in a non-stick skillet on medium heat. Place potato mixture into the hot pan and press down with a spatula to form a circle. Fry covered for 5 - 7 minutes. Flip the large pancake onto a plate, add the rest of the oil and slide the pancake back into the pan. Fry uncovered for 5 - 7 minutes more. Cut into wedges with a serrated knife to serve. Add salt and pepper to taste.