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 ...
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