Peel potatoes. Then, with a food processor or grater, shred potatoes.

Line shredded potatoes on a clean, cotton dishtowel. Roll the towel up tightly and squeeze out as much water as possible. Be sure the towel is tightly secure! You don’t want shredded potatoes falling out.

In a bowl, mix together shredded potatoes, beaten eggs, bread crumbs, and chives.

In a large, deep, frying pan, heat approx 1/4 inch canola oil until hot.

With your hands, form a golf ball size round of the potato mixture.

Using a slotted spoon, add the mixture to the hot oil and press flat with the back of your spoon.

Cook each side approx 2-3 minutes until golden brown. Transfer to a paper towel to drain.

Serve with a side of sour cream if desired.