Potato Pancakes on Collard Greens with Whipped Goat Cheese

What did you do with your New Year’s Eve/Day dinner leftovers?

 

 

 

 

We had about 200 pounds of mashed potatoes left.  I always get harassed for making too many.

 

 

 

 

What can I say.  Kiss me!  I’m Irish!  I have never met a potato I didn’t like.

 

 

I happened to also have some goat cheese in the fridge.  So I decided that potato pancakes topped with whipped goat cheese would be good for breakfast brunch lunch.

 

 

The goat cheese will start to melt into some gooey delicious business when it hits the hot pancake.

 

 

Just as I got to thinking that it might be good to put potato pancakes with whipped goat cheese on a bed of collard greens, Chris came around the corner with the bag of them in his hands.

 

 

Great minds and all that.

 

 

Potato pancakes are super easy to make.

 

 

But be warned.

 

 

Do not make them too thick.

 

 

 

 

Or this will happen.

 

 

Nobody wants that.

 

 

 

I would love to hear what you do with your leftovers!

 

 

Potato Pancakes on Collard Greens with Whipped Goat Cheese

Ingredients:

For the potato pancakes:

Mashed Potatoes (I used about 3 cups or so but you can do it with any amount)

4 oz. (1/2 a block) of cream cheese (My original potatoes did not include cream cheese)

1 egg

1 cup of bread crumbs (I used Italian seasoned because that is what I found in my pantry)

Cooking spray

For the whipped goat cheese:

4 oz. goat cheese, softened to room temperature

1-2 tablespoons whole milk

 

Instructions:

For the potato pancakes:

Heat a skillet over medium high (I used cast iron).  Combine potatoes, cream cheese and egg.  Form into small (ish) balls — about 1 to 1 1/2 inches.  Roll balls in bread crumbs.  When skillet is hot generously cover with cooking spray.  Add a few of the potato balls, careful not to crowd the pan.  Flatten them with a spatula until they are about 1/4 inch thick.  Cook on each side for 4-5 minutes or until golden brown.

For the whipped goat cheese:

Combine goat cheese and the first tablespoon of milk.  Whip with electric mixer or with the whisk attachment of a standing mixer.  If it is not thin enough for you, add the other tablespoon of milk and whisk/whip until light and fluffy.

 

Assembly:

Put 1 – 1 1/2 cups of cooked collard greens on a plate, top with potato pancake and then top the pancake with the whipped goat cheese.

Note: if you happen to have some chives, they would make a nice addition as a garnish on top of the goat cheese.

 

Need the 411 on collard greens?  Here ya go.

Ingredients:

1 bag of ready to go washed and chopped collard greens.

6-8 slices of bacon, cut into lardons (1 inch pieces)

1 onion (I used white, but you can use whatever you want)

3 cups of chicken stock or water

salt and pepper

 

Instructions:

Heat a dutch over on medium-high.  Cook the bacon until some grease releases, about 2 minutes.  Add onions and cook until translucent.  Add chicken stock or water then shove as many of the greens into the pot as will fit.  Cover with a lid and cook until they reduce.  Continue adding the greens until they are all in the pot, cover and continue cooking for another 45 minutes to 1 hour.  Season with salt and pepper toward the end according to taste.

Note: if you are using water or reduced sodium chicken stock, you will may need to add some more salt. I recommend tasting the greens close to the end and adjust to your taste.

Additional seasoning suggestion: if you like things spicy, add some sriracha and red pepper flakes after the first addition of the greens and in between the rest according to how hot you like it.