Goat Cheese Potato Pancakes With Poached Eggs Recipes

POTATO PANCAKES WITH GOAT CHEESE

Steps:

• Place the grated potatoes in a dry kitchen towel to remove as much moisture as possible.
• Transfer potatoes to large bowl and toss in salt and pepper. If desired, add parmesan cheese.
• Heat 1 tablespoon of oil in a large skillet over medium heat.
• Mound 1/3 cup of potatoes in skillet and flatten to form about a 3 inch round. Repeat 3 times, forming 4 pancakes.
• Top each cake with 1/4 of goat cheese and sprinkle with 1 teaspoon of chives.
• Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly.
• Cook until bottoms are golden, about 6 minutes. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes.

POACHED EGGS ON BAKED POTATO PANCAKES

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix together first 7 ingredients.
• On a nonstick baking sheet, spread 1/4 cup of potato mixture into a pancake about 4 inches in diameter.
• Fill the sheet with pancakes and spray them with vegetable spray.
• Bake until crispy, about 10-15 minutes.
• Turn over, and cook another 10-15 more minutes or until brown and crispy.
• Top each pancake with two poached eggs
• Serve with 2 slices of whole grain toast or your favorite toasted bread.

MOUNTAIN MAMA'S POTATO PANCAKES

Steps:

• Stir together the potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
• Grease a griddle or large skillet, and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle, and cook until the edges look dry and 1 bubble appears in the center, about 3 minutes. Flip the pancakes, and cook until browned on the other side, about 3 more minutes.

CRISPY POTATO PANCAKE WITH APPLESAUCE AND GOAT CHEESE

Steps:

• Preheat a heavy skillet over medium heat. In a mixing bowl, toss the potatoes with half of the melted butter. Divide potato mixture into 18 equal portions, making a small mound with each. Add the remaining melted butter to the skillet and heat. Carefully drop the mounds into the heated butter, and fry for about 5 minutes on each side, or until crispy. (Keep in mind that slow cooking is better than fast; hot rapid cooking may burn the potato cakes rather than crisp them). Remove potato cakes onto paper towels to drain.
• Preheat the oven to 350 degrees F.
• To make the sauce, heat cider vinegar and shallots in a saucepan over medium heat. Reduce the vinegar by 2/3; the finished reduction should be as thick as syrup. Add the apple cider and reduce by half. Add the cream, turn the heat down to low, and simmer for 15 minutes.
• While cream is simmering, assemble potato cakes as follows: In an ovenproof dish, make 6 stacks, each 3 cakes-high, by starting each stack with a potato cake, topping it with a slice of goat cheese, placing a dollop of applesauce on the cheese, and continuing to layer the cakes, cheese, and applesauce until all the stacks are completed. Then place the dish in the oven for about 8 minutes to reheat.
• Just before serving, stir the mustard and 3 tablespoons chives into the sauce, and spoon a little onto each serving plate. Place a potato cake stack on top of the sauce, and finish each stack with another dollop of applesauce. Garnish with remaining chives.