Goat Cheese Potato Cakes with Fresh Tomato Salad Recipe

Goat Cheese Potato Cakes with Fresh Tomato Salad Recipe

What do you get when you buy too many bags of shredded potatoes for sleepover night? Extra potatoes, of course! We recently found ourselves in this very situation at home, and the recipe here is the result. Rather than making breakfast with a bunch of hash-browns, we instead decided to make a light dinner course. Imagine a light salad topped with marinated tomatoes and crispy potato cakes stuffed full of warm goat cheese. Sounds pretty darn good to me. So without further adieu, I present our Goat Cheese Potato Cakes with Fresh Tomato Salad Recipe; I hope your taste buds enjoy the ride.

To Make the Tomato Salad

INGREDIENTS

• 1/2 cup various grape sized tomatoes, quartered
• 1 tablespoon red onion, minced
• 1 tablespoon basil, fine chop
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• Fresh pepper and sea salt to taste

DIRECTIONS

1. Mix all of the ingredients together gently (don't break up the tomatoes) and set aside.

To Make the Goat Cheese Potato Cakes

INGREDIENTS

• 1 Package Shredded Potatoes
• 1 bunch green onions, sliced thin
• 2 tablespoons of fresh thyme, fine chop
• 1/4 cup shredded Parmesan cheese
• 4 oz of crumbled goat cheese
• 1 egg
• 1/4 cup milk
• fresh pepper and sea salt to taste
• 1/2 cup olive oil

DIRECTIONS

1. Combine the egg and milk in a small bowl. Wisk together and set aside.
2. Combine the remaining ingredients in a large bowl and mix together. Add the egg/milk mixture and mix a little more.
3. Heat the olive oil in a saute pan. Once hot, add the potato mixture by forming cakes with your hands and gently placing into the oil. Once the bottom is browned, flip the cakes over. The potato cakes are finished cooking when both sides are a rich golden brown. Remove them from the pan and place on paper towels to absorb any excess oil.

To Make the Vinaigrette Dressing

INGREDIENTS

• 1 tsp shallots, chopped fine
• 1 tsp chopped thyme
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra virgin olive oil
• fresh pepper and sea salt to taste

DIRECTIONS

1. Whisk everything together in a small bowl. Set aside.

To Put it All Together

1. Lightly dress field greens with the vinaigrette and transfer the salad to a plate.
2. Top with the warm potato cakes.
3. Spoon the tomatoes over the top of the potato cakes. Eat and enjoy.

We hope you have enjoyed our Goat Cheese Potato Cakes with Fresh Tomato Salad Recipe. Let us know in the comments what you think. For more inspiration, check out our Instant Pot Chicken Tortellini Soup.