- Preheat the oven to 200 degrees F. Set aside two potatoes and chop the remaining into large cubes. Place them in a large saucepan, season with salt, and add cold water to cover the potatoes. Bring to a boil over high heat, reducing heat to low and continuing to simmer until potatoes are fork tender. Meanwhile, grate the remaining two potatoes in the large holes of a box grater. Transfer to a fine mesh strainer over a medium bowl and sprinkle with 1/4 teaspoon salt. Set aside.
- In a medium mixing bowl, whisk together the eggs, 1/2 cup milk, flour, salt, and pepper. Add the chopped chives, Dynasty Water Chestnuts, and corned beef and stir until incorporated.
- When the potatoes are ready, drain and return to the pot. Add 1/4 cup milk and mash until smooth. Use a rubber spatula and press the grated potatoes against the sides and bottom of the strainer to remove liquid. Transfer to the mashed potatoes and combine. Then add the egg and corned beef mixture. Gently stir.
- Heat a large skillet over medium heat. When the pan is hot, add 1-2 tablespoons of butter and swirl to coat the bottom thoroughly. Fill a 1/3 cup measuring cup with the batter and add to skillet, using a rubber spatula to gently spread out the batter approximately 1/4 inch thick.
- Cook each pancake on each side for 4-5 minutes or until nicely golden brown. Transfer to a baking sheet
- Serve with sour cream, Thousand Island dressing, and fresh chives
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