In a large bowl, mix together the leftover cheesy potatoes, breadcrumbs, and minced chives until well combined.

Heat olive oil in a large skillet over medium-high heat.

Once the olive oil is hot, scoop 1/3 cup of the pancake mixture into the skillet.

Cook the pancake for 2-4 minutes on each side, or until golden brown and crispy. The pancakes may be a bit more moist than regular pancakes.

Repeat the process with the remaining cheesy pancake mixture.

Serve the pancakes hot, topped with Greek yogurt (or sour cream) and sprinkled with chives for an extra burst of flavor.