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Olive Potato Pancakes
Big holiday flavor

Makes 8-10 appetizers 3 pounds Russet potatoes, peeled 1 cup snipped fresh chives 2/3 cup flour 2.2-ounce can chopped California black ripe olives 2 teaspoons garlic salt Freshly ground pepper to taste 4 eggs 4 tablespoons vegetable oil, divided Coarsely grate potatoes and place in a bowl of ice water to keep from discoloring.

Stir together chives, flour, olives, garlic salt, pepper and eggs in a medium bowl. Drain potatoes and firmly squeeze out excess moisture; stir into egg mixture. Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot. Spoon 1 heaping tablespoon of potato mixture for each pancake into skillet. Cook for 3-4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides. Repeat with remaining oil and potato mixture. Place a spoonful of Cabernet-Braised Short Ribs onto each pancake.