1 1/2cups6oz shredded colby-jack cheese blend (I used one that also had cheddar in it)
1cupshredded hash brownslet these stand at room temp for a bit, or gently defrost in the micro
4green onionsfinely chopped (I didn't have any at the time, so I used dried onion flakes)
Toppings: gravysour cream or roasted red pepper spread
Whisk together pancake mix and milk in a large bowl. Stir in chicken and remaining ingredients, stirring until just blended.
Pour about 1/4 cup batter for each cake onto a hot (350) nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5/6 minutes or until golden brown. Serve with any/all listed toppings.
adapted version of Southern Living's Chicken and Potato Pancakes