Yield: 50 servings, 1 pancake each.
2½ cups Golden Grill® Hashbrown Potatoes
1¼ cup wild rice, cooked
1¼ cup onion, diced
¾ cup chives, chopped
3 Tbsp. dill, fresh, chopped
1 tsp. salt
8 eggs, lightly beaten
as needed, olive oil
as needed, sour cream
Cover hashbrowns with hot tap water (140°F to 150°F). Let stand 20 minutes; drain.
Stir next 6 ingredients into hashbrowns. Heat oil on griddle. Using #30 dipper (about 1 ounce), form small patties; place on griddle. Cook on both sides until golden brown. If desired, garnish with sour cream.
Note: 3 oz. uncooked wild rice equals about 1¼ cups cooked.