Preheat the oven: Set the oven to 200°F (93°C) to keep the pancakes warm while cooking.

Cook the Potatoes:

• Chop 5 potatoes into large, evenly-sized cubes. Place in a large saucepan and cover with cold water by about 1 inch.
• Add a generous pinch of salt, bring to a boil, then lower the heat and simmer until the potatoes are fork-tender.

Grate the Remaining Potatoes:

• Grate the remaining 2 potatoes using the large holes of a box grater. Place the grated potatoes into a fine mesh strainer over a medium bowl, sprinkle with ¼ teaspoon salt, and let them drain to remove excess liquid. Set aside.

Prepare the Pancake Mixture:

• In a medium bowl, whisk the eggs, ½ cup of milk, flour, salt, and pepper.
• Add the chopped chives and grated corned beef, and stir until just combined.

Mash the Potatoes:

• Once the boiled potatoes are tender, drain them and return them to the pot.
• Add ¼ cup milk and mash until smooth.

Combine the Ingredients:

• Add the drained grated potatoes to the mashed potatoes and press the mixture through the strainer to remove as much liquid as possible.
• Add the egg and corned beef mixture to the mashed potatoes, gently stir to combine.

Cook the Pancakes:

• Heat a large skillet or griddle over medium heat. Test the pan by sprinkling water; if it bounces off, the pan is ready.
• Add 1-2 tablespoons of butter to coat the bottom of the pan.
• Use a 1/3 cup measuring cup to scoop the batter and drop it onto the skillet. Use a spatula to spread the batter into a ¼ inch thick pancake.
• Cook each pancake for about 4-5 minutes on each side, or until golden brown and cooked through.

Keep Warm:

• Transfer cooked pancakes to a baking sheet or cooling rack and place in the oven to keep warm while cooking the remaining pancakes.

Serve:

• Serve your Corned Beef Pancakes with sour cream, Thousand Island dressing, and fresh chives for extra flavor.