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 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.