Peel the potatoes and grate them coarsely, preferably into tiny slivers, into a large mixing bowl. Do not drain off the potato water that will accumulate in the bowl.
2Working quickly to prevent the potatoes from turning brown, mix into them the chopped chives, salt and some pepper.
3Heat the butter and oil in a 10 – 12 inch skillet over a high heat until the foam subsides.
4The pan must be very hot, but not smoking.
5Using 2 tablespoons of potato mixture for each pancake, fry 2 or 4 at a time, flattening them out with a spatula to about 3 inches in diameter.
6Fry each batch of pancakes over a medium-high heat for 2 to 3 minutes on each side, or until they are crisp and golden.
7Serve at once.