Best 8 Goat Cheese Potato Pancakes With Poached Eggs Recipes

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If you're looking for a delicious and unique breakfast or brunch dish that is sure to impress your friends and family, look no further than goat cheese potato pancakes with poached eggs. The crispy potato pancakes are filled with creamy goat cheese and topped with perfectly poached eggs, creating a combination of flavors and textures that is simply irresistible. With just a few simple ingredients and a little bit of time, you can easily make this gourmet dish at home.

Let's cook with our recipes!

CHEESY POTATO PANCAKES



Cheesy Potato Pancakes image

Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.

Provided by Charlene Luzum

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 35m

Yield 6

Number Of Ingredients 13

4 russet potatoes, peeled and grated
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
¼ cup real bacon bits
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup corn oil
2 tablespoons butter

Steps:

  • Mix together potatoes, eggs, and milk in a large bowl.
  • Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
  • Heat corn oil and butter in a large skillet over medium heat.
  • Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
  • Drain cooked pancakes on paper towel-lined plate.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g

CHEESY POTATO PANCAKES RECIPE BY TASTY



Cheesy Potato Pancakes Recipe by Tasty image

Here's what you need: yukon gold potato, yellow onion, eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack cheese, breadcrumb meal, olive oil, sour cream, green onion

Provided by Chris Salicrup

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 13

2 lb yukon gold potato, peeled
½ yellow onion
3 eggs
2 tablespoons garlic, minced
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon pepper
½ cup cheddar cheese, grated
½ cup monterey jack cheese, grated
⅓ cup breadcrumb meal
¼ cup olive oil, for frying
1 sour cream, to serve
1 green onion, chopped, to serve

Steps:

  • Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
  • Set aside and grate the onion.
  • Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
  • Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
  • Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
  • Serve with sour cream and green onions on top, and enjoy!
  • Enjoy!

Nutrition Facts : Calories 372 calories, Carbohydrate 33 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams

GOAT CHEESE POTATO PANCAKES WITH POACHED EGGS



Goat Cheese Potato Pancakes with Poached Eggs image

I was looking for something different for Sunday brunch. Just used what was on hand and they came out great. My wife thought they were a bit rich, so I may try a touch of lemon to cut through the richness of the goat cheese.

Provided by RCHEISS

Categories     Breakfast and Brunch     Potatoes

Time 39m

Yield 3

Number Of Ingredients 12

3 sausage patties
6 red potatoes, cut into matchsticks
2 green onions, cut into 2-inch matchsticks
2 button mushrooms, thinly sliced and cut into matchsticks
1 tablespoon quick-mixing flour (such as Wondra®), or more as needed
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
½ teaspoon fine sea salt
2 tablespoons goat cheese
1 tablespoon butter
1 teaspoon white vinegar
3 eggs

Steps:

  • Heat a cast iron skillet over medium heat. Cook sausage patties until golden brown, about 3 minutes per side. Transfer to 3 serving plates.
  • Bring 3 or 4 cups of salted water to a boil in a large pot. Add potatoes and green onions; cook for 1 to 2 minutes. Drain and cool under running water.
  • Combine potatoes, green onions, mushrooms, quick-mixing flour, garlic powder, pepper, and sea salt in a bowl; mix well by hand. Blend in goat cheese with your fingers.
  • Melt butter in the skillet over medium-high heat. Drop potato mixture into the skillet in 3 portions. Flatten into 3-inch pancakes with spoon or spatula. Cook until browned and slightly crusted, 2 to 3 minutes per side. Place on top of sausage patties.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to bring water to a gentle simmer; add vinegar. Crack 1 egg into a small bowl. Gently slip into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining eggs.
  • Cook eggs until the whites are firm and the yolks have thickened, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place on top of pancakes.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 16.3 g, Cholesterol 192.6 mg, Fat 12.8 g, Fiber 1.9 g, Protein 13.6 g, SaturatedFat 5.9 g, Sodium 542.9 mg, Sugar 2 g

POTATO PANCAKES WITH CHARD & EGGS



Potato pancakes with chard & eggs image

Our hearty potato pancake topped with chard and a runny egg makes the perfect healthy brunch for two. Start the weekend off right with our low-calorie recipe

Provided by Sara Buenfeld

Categories     Breakfast, Brunch

Time 25m

Number Of Ingredients 7

300g mashed potato
4 spring onions , very finely chopped
25g plain wholemeal flour
½ tsp baking powder
3 eggs
2 tsp rapeseed oil
240g chard , stalks and leaves roughly chopped, or baby spinach, chopped

Steps:

  • Mix the mash, spring onions, flour, baking powder and 1 of the eggs in a bowl. Heat the oil in a non-stick frying pan, then spoon in the potato mix to make two mounds. Flatten them to form two 15cm discs and fry for 5-8 mins until the undersides are set and golden, then carefully ip over and cook on the other side.
  • Meanwhile, wash the chard and put in a pan with some of the water still clinging to it, then cover and cook over a medium heat for 5 mins until wilted and tender. Poach the remaining eggs.
  • Top the pancakes with the greens and egg. Serve while the yolks are still runny.

Nutrition Facts : Calories 329 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium

CHEESE & POTATO PANCAKES



Cheese & Potato Pancakes image

These are great with smoked cheese but also work with any other hard cheese. Makes a nice snack. I got it from a cheese guide leaflet. It's lovely served with a poached egg.

Provided by -Sylvie-

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb potato
1 small onion, grated
1/2 tablespoon fresh parsley, chopped
50 g smoked cheese, grated
1 -2 tablespoon flour
oil, for frying
salt, to taste
pepper, to taste

Steps:

  • Grate the potatoes into a colander, squeezing out the excess moisture.
  • In a bowl, mix potatoes and all other ingredients, season to taste.
  • Heat oil in a large frying pan and drop 2-3 heaped tablespoons of the mixture into the pan.
  • Using a spoon flatten the mixture slightly and fry on medium heat for approx 7-10 minutes, turning halfway, until golden brown.
  • Keep the potatoe cakes warm in the oven on low heat while finishing the rest.
  • You'll need to add oil as necessary for the second batch.

POACHED EGGS ON BAKED POTATO PANCAKES



Poached Eggs on Baked Potato Pancakes image

Make and share this Poached Eggs on Baked Potato Pancakes recipe from Food.com.

Provided by Marsha D.

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 large idaho potatoes, cleaned and grated
1 onion, grated
1 garlic clove, minced
1 scallion, finely chopped
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 large egg whites, whisked with a fork until frothy
8 poached eggs

Steps:

  • Preheat oven to 400°F.
  • In a large bowl, mix together first 7 ingredients.
  • On a nonstick baking sheet, spread 1/4 cup of potato mixture into a pancake about 4 inches in diameter.
  • Fill the sheet with pancakes and spray them with vegetable spray.
  • Bake until crispy, about 10-15 minutes.
  • Turn over, and cook another 10-15 more minutes or until brown and crispy.
  • Top each pancake with two poached eggs
  • Serve with 2 slices of whole grain toast or your favorite toasted bread.

Nutrition Facts : Calories 307.7, Fat 9.8, SaturatedFat 3.2, Cholesterol 372, Sodium 618.4, Carbohydrate 36.4, Fiber 4.7, Sugar 3.2, Protein 18.5

GOAT CHEESE POTATO CAKES WITH CHIVES



Goat Cheese Potato Cakes with Chives image

Categories     Potato     Side     Quick & Easy     Goat Cheese     Fall     Chive     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 potato cakes

Number Of Ingredients 7

two 1/2-pound russet (baking) potatoes
6 large shallots, sliced (about 1 cup)
2 garlic cloves, sliced
1 cup fine dry bread crumbs
a 3 1/2-ounce log of soft mild goat cheese such as Montrachet, at room temperature
1/4 cup minced fresh chives or scallion greens
1/2 stick (1/4 cup) unsalted butter

Steps:

  • In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
  • In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.

GOAT CHEESE AND THYME POTATO CAKE



Goat Cheese and Thyme Potato Cake image

Yield Serves 6 generously

Number Of Ingredients 6

1 1/2 pounds small red potatoes
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sour cream
4 ounces goat cheese (preferably aged; about 1/2 cup), grated if aged or forced through a grater if soft
2 large eggs
1 teaspoon fresh thyme leaves

Steps:

  • Generously oil or butter a 9-inch square baking pan and line with a 14- by 8-inch piece parchment paper, allowing ends of paper to overhang 2 opposite edges of pan. Press on paper to coat underside with oil or butter and turn over, keeping ends of paper overhanging.
  • Preheat oven to 3750 F.
  • Cut potatoes into 1/4-inch-thick slices and in a kettle of boiling salted water cook until tender but not falling apart, about 8 minutes. Drain potatoes in a colander and cool 15 minutes.
  • In a large bowl whisk together butter and sour cream until smooth and whisk in goat cheese and eggs until combined well. Add potatoes, tossing gently, and transfer mixture to baking pan. Smooth top with a spatula, spreading potatoes evenly, and sprinkle with thyme. Bake potato cake in middle of oven 35 minutes, or until top is golden, and cool in pan on a rack. Potato cake may be made 2 days ahead and chilled, covered.
  • Using parchment paper, lift potato cake from pan and transfer to a cutting board. Cut cake into squares, discarding parchment, and serve at room temperature.

Tips:

  • Use Yukon Gold or russet potatoes for the pancakes. These varieties are dense and starchy, which will help the pancakes hold together.
  • Shred the potatoes finely. This will help them cook evenly.
  • Squeeze as much moisture out of the shredded potatoes as possible. This will help the pancakes be crispy.
  • Use a nonstick skillet to cook the pancakes. This will help prevent them from sticking.
  • Cook the pancakes over medium heat. This will help them cook through without burning.
  • Serve the pancakes immediately with your favorite toppings.

Conclusion:

Goat cheese potato pancakes with poached eggs is a delicious and easy-to-make brunch or dinner recipe. The pancakes are crispy on the outside and fluffy on the inside, and the goat cheese adds a tangy flavor. The poached eggs are a perfect accompaniment, and the hollandaise sauce adds a rich and creamy touch. This recipe is sure to impress your friends and family.

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