Hands on time: 20 minutes, Total time: 90 minutes
Serves 6 as a brunch dish
- 4 eggs
- 8 ounces goat cheese softened
- 1/4 all-purpose flour
- 1/4 cup reduced half and half or milk
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 6 Yukon Gold potatoes, peeled and coarsely grated
- 6 scallions, thinly sliced
- olive oil
- 1 cup (8 oz) crème fraiche or sour cream
In a large bowl, whisk together the eggs, cheese, flour, milk, salt, and pepper. (It may be slightly lumpy.) Add the potatoes and the scallions and mix well.
Heat a film of oil in a 8-10″ nonstick skillet over medium heat. Add about 1/3 the potato batter and spread it evenly with a spatula. Cook until golden brown, shaking the pan occasionally to prevent sticking, about 15 min. Place a dinner plate over the skillet and invert both so the potato cake falls, cooked-side-up, onto the plate. Slide the cake back into the pan and continue cooking until crispy, 10-15 min. Remove the cake from the skillet; cover and keep warm in a 325-degree oven. Add oil to the skillet and repeat with the remaining potato batter. Cut each potato cake into 6 wedges and serve with the crème fraiche or sour cream. Get crazy and garnish with caviar!
(The potato cakes can be made 1 day ahead. Cover and refrigerate. Reheat, wrapped in aluminum foil, in a 450 degree oven for 15-20 min.)