Crispy Potato Pancakes with Cucumber-Olive Salad and Chabichou Du Poitou

By Alexandra Shytsman

YIELD: 4

Hot crispy potato pancakes and cool cucumber salad with creamy chèvre is the perfect indulgence for a weekend brunch.

INGREDIENTS

For the pancakes:

• 1 ¼ pounds (2 large) russet potatoes, peeled
• 3 tablespoons unsalted butter
• Sea salt

For the salad:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• ½ small garlic clove, crushed or finely grated
• ¼ teaspoon sea salt
• Freshly ground black pepper to taste
• ⅔ English cucumber, partially peeled and diced
• ¼ cup pitted Kalamata olives, chopped
• ½ boule (2 ounces) Chabichou du Poitou
• 1 tablespoon finely chopped dill

DIRECTIONS

1. To make the pancakes, coarsely grate the potatoes using a box grater or food processor. Using your hands, squeeze out as much liquid from the potatoes as possible.
2. Heat 2 small skillets over medium-low heat and melt a tablespoon of butter in each. Place half of the potatoes into one skillet and press them down with a spatula to form an even pancake. Repeat with the remaining potatoes in the other skillet. Cook the pancakes for 8 minutes, or until golden brown on the bottom. To flip, run a spatula around the pancake to make sure it’s released from the skillet. Gently slide it out onto a plate. Invert another plate on top and quickly flip the plates. Add about ½ tablespoon of butter to the skillet and slide the pancake back in golden side-up to brown the other side. Cook for another 7 to 8 minutes. Repeat with the second pancake.
3. Meanwhile, make the salad. In a bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Add the cucumber, olives, cheese, and dill, and toss to combine. Taste and adjust seasonings if needed.
4. Transfer the cooked pancakes to a cutting board and lightly season with salt while still hot. Cut each pancake into 4 pieces, transfer to a serving plate, and top with the salad.