Crisp Potato Pancakes with Goat Cheese on Mixed Greens Recipe

Name: Crisp Potato Pancakes with Goat Cheese on Mixed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
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
Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible.
8
Transfer potatoes to large bowl.
9
Add salt and pepper and toss to combine.
10
Heat 1 tablespoon oil in heavy large skillet over medium heat.
11
Mound 1/3 cup potatoes in skillet.
12
using spatula, flatten to 3-inch round.
13
Repeat 3 times, forming 4 pancakes.
14
Top each cake with 1/4 of goat cheese.
15
Sprinkle each with 1 teaspoon chives.
16
Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly.
17
Cook until bottoms are golden, about 6 minutes.
18
Add 1/2 tablespoon oil to skillet.
19
Turn pancakes over; cook until golden, about 6 minutes.
20
Toss greens with enough dressing to coat.
21
Divide salad among plates.
22
Arrange 1 pancake atop each salad.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon Sherry vinegar or balsamic vinegar, 1/2 teaspoon Dijon mustard, 3 tablespoons olive oil, 2 tablespoons finely chopped fresh chives, and more.

Yes, Crisp Potato Pancakes with Goat Cheese on Mixed Greens falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp Potato Pancakes with Goat Cheese on Mixed Greens

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