Potato, Goat Cheese and Artichoke Heart Pancakes

About 6 Servings


4 medium/small new potatoes, washed, skins on, chopped to about 1 inch cubes
1 C of canned artichoke hearts, drained and rough chopped
3 ounces of soft goat cheese broken into chunks
¼ C all-purpose flour
1 large egg
Dash paprika
Salt and pepper to taste, about 1 t salt and 1/2 t black pepper
2 T cream to moisten
3 T butter
2 T light oil such as canola


  • Cook the potatoes in boiling water until very soft. Drain, cover with cold water to cool the potatoes. Drain thoroughly.
  • In a large bowl, work with a potato masher and mash the cooked potatoes.
  • Add the egg, cream, flour, paprika, drained and chopped artichoke hearts and stir well with a fork. Drop chunks of the goat cheese in and fold, working to spread the cheese evenly.
  • Heat the butter and oil in a large saucepan over medium/high heat. When melted, drop by spoonfuls into the hot oil/butter mixture. Each pancake should be about 2 ½ to 3 inches diameter. As soon as you see browning happening on the edges, GENTLY turn the pancakes over with a small spatula. When you see the browning again on the side in the oil, remove and drain.
  • Serve hot or room temperature

*Even though artichoke hearts and goat cheese are salty, potatoes are bland. So you will need more salt than you think. I recommend at least 1 t of salt and ½ t pepper, but more may be needed. Make a small test pancake if you don’t want to try the raw batter for flavor and then adjust flavoring after trying the cooked pancake.

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