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Goat Cheese and Chive Hash Browns

Source of Recipe

From "Gale Gand's Brunch!" by Christie Matheson and Gale Gand


Recipe Introduction

"These crisp shredded-potato cakes are delicious as an accompaniment to egg dishes. They're not as meaty and cakey as traditional potato pancakes—they're more delicate and sophisticated. Unless, of course, you eat them the way my husband does: with ketchup. I've never tried them that way, but he says the combination is terrific."

List of Ingredients

â—¦ 3 large potatoes, preferably Yukon Gold
â—¦ 2 large egg whites
â—¦ ½ cup rice flour
â—¦ ½ cup crumbled fresh goat cheese
â—¦ 2 tablespoons chopped fresh chives
â—¦ 1 teaspoon salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ Canola oil, for frying


Recipe

Grate the potatoes in a food processor, and then rinse them in a colander until the water runs clear. Squeeze them dry, first with your hands and then in a kitchen towel. Put them in a large bowl and stir in the egg whites, rice flour, goat cheese, chives, salt, and pepper.

Heat 3 tablespoons canola oil in a large nonstick sauté pan on medium-high heat. Scoop ½ cup of the potato mixture into the pan and flatten it with the bottom of the measuring cup (or whatever you used to scoop). Repeat, spacing out the cakes but filling the pan as much as possible. Fry the cakes on one side until golden brown, 3 to 4 minutes. Then flip them and fry on the other side until golden brown, 2 to 3 minutes. Remove them from the pan and drain on paper towels.

Keep the cakes warm in a 200-degree oven while you fry with the remaining potato mixture. Serve hot.

Makes about 10 cakes, serves 4