Potato Pancakes With Goat Cheese

This recipe originally comes from Epicurious, but is so simple, different, and delicious, that I wanted to share. Goes nicely on a bed of fresh greens.

• Ready In: 22 mins
• Serves: 4
• Yields: 2 cakes

Ingredients

• 5  russet potatoes, peeled and grated
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 tablespoons olive oil
• 4  ounces  soft fresh goat cheese, crumbled
• 4  teaspoons chives, finely chopped
• 1⁄4 cup parmesan cheese (optional)

Directions

1. Place the grated potatoes in a dry kitchen towel to remove as much moisture as possible.
2. Transfer potatoes to large bowl and toss in salt and pepper. If desired, add parmesan cheese.
3. Heat 1 tablespoon of oil in a large skillet over medium heat.
4. Mound 1/3 cup of potatoes in skillet and flatten to form about a 3 inch round. Repeat 3 times, forming 4 pancakes.
5. Top each cake with 1/4 of goat cheese and sprinkle with 1 teaspoon of chives.
6. Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly.
7. Cook until bottoms are golden, about 6 minutes. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes.