Goat Cheese Potato Pancakes With Poached Eggs Recipes

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POTATO PANCAKES WITH GOAT CHEESE



Potato Pancakes With Goat Cheese image

This recipe originally comes from Epicurious, but is so simple, different, and delicious, that I wanted to share. Goes nicely on a bed of fresh greens.

Provided by me2006

Categories     Breakfast

Time 22m

Yield 2 cakes, 4 serving(s)

Number Of Ingredients 7

5 russet potatoes, peeled and grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons olive oil
4 ounces soft fresh goat cheese, crumbled
4 teaspoons chives, finely chopped
1/4 cup parmesan cheese (optional)

Steps:

  • Place the grated potatoes in a dry kitchen towel to remove as much moisture as possible.
  • Transfer potatoes to large bowl and toss in salt and pepper. If desired, add parmesan cheese.
  • Heat 1 tablespoon of oil in a large skillet over medium heat.
  • Mound 1/3 cup of potatoes in skillet and flatten to form about a 3 inch round. Repeat 3 times, forming 4 pancakes.
  • Top each cake with 1/4 of goat cheese and sprinkle with 1 teaspoon of chives.
  • Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly.
  • Cook until bottoms are golden, about 6 minutes. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes.

Nutrition Facts : Calories 326.4, Fat 11.3, SaturatedFat 4.9, Cholesterol 13, Sodium 411.2, Carbohydrate 46.9, Fiber 5.9, Sugar 2.4, Protein 10.7

CRISPY POTATO PANCAKE WITH APPLESAUCE AND GOAT CHEESE



Crispy Potato Pancake with Applesauce and Goat Cheese image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

4 large potatoes, peeled and grated*
10 tablespoons clarified butter, melted
2 tablespoons cider vinegar
2 shallots, peeled and finely diced
1/2 cup fresh apple cider
1/2 cup heavy cream
6 ounces goat cheese, cut into 12 thin slices
1 1/2 cups applesauce
1 tablespoon whole-grain mustard
5 tablespoons freshly chopped chives

Steps:

  • Preheat a heavy skillet over medium heat. In a mixing bowl, toss the potatoes with half of the melted butter. Divide potato mixture into 18 equal portions, making a small mound with each. Add the remaining melted butter to the skillet and heat. Carefully drop the mounds into the heated butter, and fry for about 5 minutes on each side, or until crispy. (Keep in mind that slow cooking is better than fast; hot rapid cooking may burn the potato cakes rather than crisp them). Remove potato cakes onto paper towels to drain.
  • Preheat the oven to 350 degrees F.
  • To make the sauce, heat cider vinegar and shallots in a saucepan over medium heat. Reduce the vinegar by 2/3; the finished reduction should be as thick as syrup. Add the apple cider and reduce by half. Add the cream, turn the heat down to low, and simmer for 15 minutes.
  • While cream is simmering, assemble potato cakes as follows: In an ovenproof dish, make 6 stacks, each 3 cakes-high, by starting each stack with a potato cake, topping it with a slice of goat cheese, placing a dollop of applesauce on the cheese, and continuing to layer the cakes, cheese, and applesauce until all the stacks are completed. Then place the dish in the oven for about 8 minutes to reheat.
  • Just before serving, stir the mustard and 3 tablespoons chives into the sauce, and spoon a little onto each serving plate. Place a potato cake stack on top of the sauce, and finish each stack with another dollop of applesauce. Garnish with remaining chives.

GOAT CHEESE POTATO CAKES WITH CHIVES



Goat Cheese Potato Cakes with Chives image

Categories     Potato     Side     Quick & Easy     Goat Cheese     Fall     Chive     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 potato cakes

Number Of Ingredients 7

two 1/2-pound russet (baking) potatoes
6 large shallots, sliced (about 1 cup)
2 garlic cloves, sliced
1 cup fine dry bread crumbs
a 3 1/2-ounce log of soft mild goat cheese such as Montrachet, at room temperature
1/4 cup minced fresh chives or scallion greens
1/2 stick (1/4 cup) unsalted butter

Steps:

  • In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
  • In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.

CHEESY POTATO PANCAKES



Cheesy Potato Pancakes image

Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.

Provided by Charlene Luzum

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 35m

Yield 6

Number Of Ingredients 13

4 russet potatoes, peeled and grated
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
¼ cup real bacon bits
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup corn oil
2 tablespoons butter

Steps:

  • Mix together potatoes, eggs, and milk in a large bowl.
  • Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
  • Heat corn oil and butter in a large skillet over medium heat.
  • Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
  • Drain cooked pancakes on paper towel-lined plate.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g

CRISP POTATO PANCAKES WITH GOAT CHEESE ON MIXED GREENS



Crisp Potato Pancakes with Goat Cheese on Mixed Greens image

Categories     Cheese     Potato     Goat Cheese     Winter     Pan-Fry     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

For salad
1 tablespoon Sherry vinegar or balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped shallot
1 garlic clove, finely chopped
4 cups mixed baby greens
For pancakes
2 russet potatoes, peeled, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons olive oil
4 ounces soft fresh goat cheese (such at Montrachet), crumbled
4 teaspoons finely chopped fresh chives

Steps:

  • Make salad:
  • Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper. Place greens in large bowl. Set aside.
  • Make pancakes:
  • Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine.
  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Mound 1/3 cup potatoes in skillet. using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes. Top each cake with 1/4 of goat cheese. Sprinkle each with 1 teaspoon chives. Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden, about 6 minutes. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes.
  • Toss greens with enough dressing to coat. Divide salad among plates. Arrange 1 pancake atop each salad.

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