This recipe began life as one for hash browns. Traditionally I make them with parboiled Russet potatoes and yellow onion. On the morning that I had this craving I didn't quite have my typical ingredients, fortunately, I had better. I had some Fingerling potatoes and shallots on hand so these were used instead. Fingerlings are quick cooking so if using another potato it might need a quick boil.
While grating, and having some time to think, I remembered some Oka cheese I had leftover from a dinner. Oka is a much celebrated semi-soft cheese made in Oka, Quebec. It was once made by Trappist monks that settled in the area. I always have tomatoes on hand so they went in as well. The result is an easy creation that is much more elegant than plain hash browns.
6 yellow fingerling potatoes, grated
1 shallot, grated
1 egg, whisked
2 teaspoons corn starch
1 teaspoon extra-virgin olive oil
1/4-1/2 cup Oka cheese, grated
2-3 Roma tomatoes, sliced
Small handful of flat leaf parsley, roughly torn
Sea salt and black pepper, to taste
Note: Use the grating blade in a food processor, a hand held grater or a salad shooter to grate the potatoes and onions.
Combine the potatoes, shallot, egg and corn starch in a medium bowl.
Over medium heat, warm the oil in a medium sized skillet. Add the mixture to the skillet and smooth into a flat disk in the shape of the pan. Cook for about 7 minutes, or until golden brown, then flip the galette. Top the cooked side with the cheese and tomatoes. Cook for another 7 minutes or until golden brown, allowing the cheese to melt and the tomatoes to warm through.
Remove from the skillet. Top with parsley, salt and black pepper to taste. Slice into four wedges.
Serves 4 breakfast sides.
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