First chop the chives and set them aside.
Peel and grate the potatoes coarsely into a large mixing bowl.
The potatoes will accumulate potato water.
Do not drain it.
Mix in the chopped chives, salt, and ground pepper.
Work as quickly as you can, so that the potatoes do not turn brown.
Melt the butter and oil in a 12-inch skillet.
Drop the potato mixture by spoonfuls (2 tablespoons per pancake) into hot fat.
The 3-inch pancakes will take about 3 minutes a side to become crisp and golden.