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