Goat Cheese Potato Cakes with Chives

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“Great for breakfast, lunch or dinner. If you don't own a ricer or food mill, pulse the potato mixture a few times in a food processor. And if you're not worried about saturated fat, replace the olive oil with butter.”
READY IN:
30mins
SERVES:
4
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel potatoes and cut into 1" pieces; simmer in saucepan with the shallots and garlic for 10-15 minutes or until potatoes are tender; drain, return to pan and shake over burner until excess liquid has evaporated, about 30 seconds.
  2. Force potato mixture through a ricer or food mill and stir in 1/2 cup of the breadcrumbs, goat cheese, chives or scallions and salt and pepper to taste.
  3. Form 1/2 cup measures of the potato mixture into four 3/4" thick cakes; coat both sides of cakes with remaining 1/2 cup of breadcrumbs.
  4. Heat olive oil in heavy skillet over medium high heat; saute cakes, turning once, for 5 minutes on each side or until crusty and golden brown.

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