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.