Goat Cheese Potato Pancakes With Poached Eggs Recipes

CHEESY POTATO PANCAKES

Steps:

• Mix together potatoes, eggs, and milk in a large bowl.
• Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
• Heat corn oil and butter in a large skillet over medium heat.
• Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
• Drain cooked pancakes on paper towel-lined plate.

CHEESY POTATO PANCAKES RECIPE BY TASTY

Steps:

• Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
• Set aside and grate the onion.
• Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
• Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
• Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
• Serve with sour cream and green onions on top, and enjoy!
• Enjoy!

GOAT CHEESE POTATO PANCAKES WITH POACHED EGGS

Steps:

• Heat a cast iron skillet over medium heat. Cook sausage patties until golden brown, about 3 minutes per side. Transfer to 3 serving plates.
• Bring 3 or 4 cups of salted water to a boil in a large pot. Add potatoes and green onions; cook for 1 to 2 minutes. Drain and cool under running water.
• Combine potatoes, green onions, mushrooms, quick-mixing flour, garlic powder, pepper, and sea salt in a bowl; mix well by hand. Blend in goat cheese with your fingers.
• Melt butter in the skillet over medium-high heat. Drop potato mixture into the skillet in 3 portions. Flatten into 3-inch pancakes with spoon or spatula. Cook until browned and slightly crusted, 2 to 3 minutes per side. Place on top of sausage patties.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to bring water to a gentle simmer; add vinegar. Crack 1 egg into a small bowl. Gently slip into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining eggs.
• Cook eggs until the whites are firm and the yolks have thickened, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place on top of pancakes.

POTATO PANCAKES WITH CHARD & EGGS

Steps:

• Mix the mash, spring onions, flour, baking powder and 1 of the eggs in a bowl. Heat the oil in a non-stick frying pan, then spoon in the potato mix to make two mounds. Flatten them to form two 15cm discs and fry for 5-8 mins until the undersides are set and golden, then carefully ip over and cook on the other side.
• Meanwhile, wash the chard and put in a pan with some of the water still clinging to it, then cover and cook over a medium heat for 5 mins until wilted and tender. Poach the remaining eggs.
• Top the pancakes with the greens and egg. Serve while the yolks are still runny.

CHEESE & POTATO PANCAKES

Steps:

• Grate the potatoes into a colander, squeezing out the excess moisture.
• In a bowl, mix potatoes and all other ingredients, season to taste.
• Heat oil in a large frying pan and drop 2-3 heaped tablespoons of the mixture into the pan.
• Using a spoon flatten the mixture slightly and fry on medium heat for approx 7-10 minutes, turning halfway, until golden brown.
• Keep the potatoe cakes warm in the oven on low heat while finishing the rest.
• You'll need to add oil as necessary for the second batch.

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.

GOAT CHEESE POTATO CAKES WITH CHIVES

Steps:

• In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
• In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.

GOAT CHEESE AND THYME POTATO CAKE

Steps:

• Generously oil or butter a 9-inch square baking pan and line with a 14- by 8-inch piece parchment paper, allowing ends of paper to overhang 2 opposite edges of pan. Press on paper to coat underside with oil or butter and turn over, keeping ends of paper overhanging.
• Preheat oven to 3750 F.
• Cut potatoes into 1/4-inch-thick slices and in a kettle of boiling salted water cook until tender but not falling apart, about 8 minutes. Drain potatoes in a colander and cool 15 minutes.
• In a large bowl whisk together butter and sour cream until smooth and whisk in goat cheese and eggs until combined well. Add potatoes, tossing gently, and transfer mixture to baking pan. Smooth top with a spatula, spreading potatoes evenly, and sprinkle with thyme. Bake potato cake in middle of oven 35 minutes, or until top is golden, and cool in pan on a rack. Potato cake may be made 2 days ahead and chilled, covered.
• Using parchment paper, lift potato cake from pan and transfer to a cutting board. Cut cake into squares, discarding parchment, and serve at room temperature.