Potato Cakes with Goat Cheese
3 1/2 oz goat cheese, softened
2 tbsp all-purpose flour
1/4 cup skim milk
1/3 tsp kosher salt
1/8 tsp freshly ground black pepper
3 Yukon gold potatoes, peeled and coarsely grated
6 scallions, thinly sliced
2 tbsp olive oil
1 cup creme fraiche or sour cream
In a large bowl, whisk together the eggs, cheese, flour, milk, salt and pepper. Add the potatoes and all but 3 tbsp of the scallions and mix well.
Heat large skillet over high heat and add oil when pan is hot. Reduce heat and add half the potato batter andspread it evenly with a spatula. Cook until golden browl, shaking the pan occasionally to prevent sticking, about 15 minutes. Remove the cake from the skillet; cover and keep warm in a 325 degree F oven. Add the remaining oil to the skillet and repeat with the remaining potato batter.
Cut each potato cake into 12 wedges and serve with the creme fraiche or sour cream mixed with the remaining sliced scallions.