Crisp Potato Pancakes With Goat Cheese On Mixed Greens
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
49
Spice
61
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Sherry Vinegar1 tsp
Dijon Mustard1.5 tbsps
Olive Oil1 tbsp
Shallot (finely chopped)1 tsp
Salt1 tsp
PepperDirections:
1
Make salad: Whisk vinegar and mustard in small bowl
2
Gradually whisk in oil
3
Mix in chives, shallot and garlic
4
Season to taste with salt and pepper
5
Place greens in large bowl
6
Set aside
7
Whisk vinegar and mustard in small bowl
8
Gradually whisk in oil
9
Mix in chives, shallot and garlic
10
Season to taste with salt and pepper
11
Place greens in large bowl
12
Set aside
13
Make pancakes: Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible
14
Transfer potatoes to large bowl
15
Add salt and pepper and toss to combine
16
Heat 1 tablespoon oil in heavy large skillet over medium heat
17
Mound 1/3 cup potatoes in skillet
18
Using spatula, flatten to 3-inch round
19
Repeat 3 times, forming 4 pancakes
20
Top each cake with 1/4 of goat cheese
21
Sprinkle each with 1 teaspoon chives
22
Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly
23
Cook until bottoms are golden, about 6 minutes
24
Add 1/2 tablespoon oil to skillet
25
Turn pancakes over; cook until golden, about 6 minutes
26
Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible
27
Transfer potatoes to large bowl
28
Add salt and pepper and toss to combine
29
Heat 1 tablespoon oil in heavy large skillet over medium heat
30
Mound 1/3 cup potatoes in skillet
31
Using spatula, flatten to 3-inch round
32
Repeat 3 times, forming 4 pancakes
33
Top each cake with 1/4 of goat cheese
34
Sprinkle each with 1 teaspoon chives
35
Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly
36
Cook until bottoms are golden, about 6 minutes
37
Add 1/2 tablespoon oil to skillet
38
Turn pancakes over; cook until golden, about 6 minutes
39
Toss greens with enough dressing to coat
40
Divide salad among plates
41
Arrange 1 pancake atop each salad
42
Toss greens with enough dressing to coat
43
Divide salad among plates
44
Arrange 1 pancake atop each salad