Preheat oven to 250 degrees F.
In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, chives, and salt and pepper, to taste.
In a large heavy skillet, heat 1/8-inch of the oil over moderately high heat until it is hot but not smoking. Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired, keep them warm on a rack set on a baking sheet in a preheated 250 degree F oven. Serve the pancakes as an accompaniment to meat, poultry, or eggs.
Recipe courtesy Gourmet Magazine
Recipe courtesy of Bobby Flay