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Crispy Potato & Boursin Breakfast Cakes

Uses: Yukon Gold potato, liquid egg whites, Boursin
Yield: 1 Serving
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Ingredients:

  • 1 medium Yukon Gold potato
  • 2 tablespoons liquid egg whites
  • 1 tablespoon Boursin cheese spread
  • 1 teaspoon oil

Instructions:

  1. Boil the potato in lightly salted water until tender, drain, and mash roughly.
  2. Mix in the egg whites, Boursin, black pepper, and a pinch of garlic powder.
  3. Shape into two small cakes.
  4. Cook in oil over medium heat until golden on both sides and hot in the center.

Good for: Crisp-edged, creamy potato cakes that feel special but use only a few ingredients.

Optional: Serve with sliced tomatoes or clementine wedges.

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