Crisp Potato Pancakes with Goat Cheese on Mixed Gre

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Crisp Potato Pancakes with Goat Cheese on Mixed Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions