Potato Cakes with Goat Cheese
CATEGORIES
INGREDIENTS
- 2 eggs
- 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
DIRECTIONS
- 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.