Start by peeling and grating the Russet potatoes. Using a clean kitchen towel, squeeze out any excess moisture to ensure your pancakes are crispy.

Heat a skillet over medium heat and add the chicken breasts. Cook them until golden brown, about 7-8 minutes per side. Once cooked, allow them to cool before shredding.

In a large bowl, combine the grated potatoes, shredded chicken, mozzarella cheese, large eggs, flour, chopped green onions, salt, and pepper. Stir everything together until well mixed.

Pour oil into a non-stick skillet, heating it over medium heat. Using about half a cup of the mixture, form pancakes and fry them for approximately 3 minutes per side, or until they’re a heavenly golden brown.

Once cooked, drain your pancakes on paper towels to absorb excess oil. Serve them hot with a drizzle of sour cream and a sprinkle of chives for that lovely finishing touch.