Goat Cheese Potato Cakes with Chives

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: 30 mins
• Serves: 4
• Yields: 1 cup

Ingredients

• 1  lb russet potato
• 1  cup shallot, sliced (about 6 large)
• 2  cloves garlic, sliced
• 1  cup  fine breadcrumbs, divided
• 3 1⁄2 ounces  mild  goat cheese, at room temperature
• 1⁄4 cup  minced fresh chives or 1⁄4 cup scallion top
• 2  tablespoons olive oil

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.