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.