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Ingredients
- 2 x russet potatoes peeled, grated
- 3/4 tsp sea salt
- 1/2 tsp freshly-grnd black pepper
- 2 Tbsp. extra virgin olive oil
- 4 ounce Boursin
- 4 tsp minced chives
Directions
- Place the potatoes in a dry tea towel and squeeze to remove as much water as possible. Mix the potatoes with the salt and pepper in a large bowl. Heat the extra virgin olive oil in a large saute/fry pan over medium heat till fragrant.
- Using a 1/3 c. measure, scoop 1 measure of potato and place in the pan. Flatten with a spatula. Repeat 3 more times, making 4 pancakes. Divide the Boursin in four pcs and place one piece on each pancake. Sprinkle the chives proportionately over the Boursin. Scoop another 1/3 c. of grated potatoes and place on top of each pancake. Press down with a spatula, enclosing the cheese and the chives. Cook till the bottoms are golden brown, about 6 min. Turn the pancakes over and cook another 5 to 6 min or possibly till the bottoms are golden brown. Serve immediately.
- This recipe yields 4 pancakes for 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 2 servings | |
| Calories 289 | |
| Calories from Fat 121 | 42% |
| Total Fat 13.67g | 17% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 883mg | 37% |
| Potassium 899mg | 26% |
| Total Carbs 38.72g | 10% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.4g | 1% |
| Protein 4.63g | 7% |
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