Crispy & Chewy “Bird’s Nest” Potato Pancake
Crispy & Chewy “Bird’s Nest” Potato Pancake
A Delicious Twist on Baek Jong-won’s Potato Pancake: Crispy and Chewy ‘Bird’s Nest’ Style!
Craving a savory and satisfying potato pancake, especially on a rainy day? This recipe is inspired by Baek Jong-won’s “Bird’s Nest Pancake,” enhanced with extra crispiness, a delightful chewiness, and a rich, savory flavor profile. The charming ‘bird’s nest’ design, with a whole egg nestled in the center, makes it as visually appealing as it is delicious. Enjoy this wonderfully crispy and chewy potato pancake with a cup of coffee for a perfect brunch or snack!
Main Ingredients- 4 small potatoes
- 100g mozzarella cheese
- 1 pack sliced ham (or sausages)
- 3 eggs
- 1 Cheongyang chili pepper (optional)
- 1 red chili pepper (for garnish, optional)
Seasoning & Others- 1 tsp salt
- Pinch of black pepper
- Generous amount of cooking oil
- Pinch of seasoned salt (for eggs, optional)
- Pinch of parsley flakes (for garnish, optional)
- Tomato ketchup (for serving, optional)
- 1 tsp salt
- Pinch of black pepper
- Generous amount of cooking oil
- Pinch of seasoned salt (for eggs, optional)
- Pinch of parsley flakes (for garnish, optional)
- Tomato ketchup (for serving, optional)
Cooking Instructions
Step 1
The secret to this special version! While not in Baek Jong-won’s original recipe, adding a little mozzarella cheese significantly boosts the savory notes and richness. Smaller potatoes are ideal as they are easier to julienne and offer a pleasant texture.
Step 2
Peel the potatoes and julienne them into thin, fine strips. If you find julienning difficult, a mandoline slicer will help you achieve uniform thickness much more easily. The thinner the strips, the crispier and more tender the pancake will be.
Step 3
Season the julienned potatoes with 1 teaspoon of salt. (While Baek Jong-won uses the potatoes directly, you can soak them in cold water for about 5 minutes and then squeeze out the excess water for a chewier texture.) Thinly julienne the sliced ham to match the potato strips.
Step 4
In a bowl, combine the julienned potatoes, julienned ham, and the optional julienned Cheongyang chili pepper. Add a pinch of black pepper and mix everything thoroughly until well combined.
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Spread the potato mixture evenly in the pan to form a round pancake. Once the bottom starts to turn golden brown, create three small wells in the center of the pancake mixture, using the back of a spoon, to accommodate the eggs. Drizzle a little cooking oil into these wells to prevent the eggs from sticking or burning.
Step 6
Carefully crack one egg into each of the prepared wells. If desired, sprinkle a pinch of seasoned salt over each egg. Drizzle a little more cooking oil around the edges of the pan. Cover with a lid and cook over low heat until the egg whites are set. Sprinkle mozzarella cheese over the eggs or around the pancake as it cooks, and it will melt, creating an even more savory and flavorful “Bird’s Nest” Potato Pancake.
Step 7
Carefully transfer the cooked pancake to a serving plate. Garnish with parsley flakes and a sprinkle of black pepper for a more appealing presentation. (I skipped the parsley flakes because I couldn’t wait to taste it!) Serve with tomato ketchup for a delicious sweet and tangy contrast, if desired.
Step 8
This “Bird’s Nest Pancake,” featured on ‘Baek Jong-won’s Home Meal,’ is perfect for brunch or a snack on weekends or holidays. Paired with a rich cup of coffee, it makes for an exceptionally satisfying brunch. On a gloomy day like today, a freshly made pancake would be wonderfully comforting and uplifting.
Step 9
The key to a delicious potato pancake is to ensure the bottom is cooked until golden brown and crispy. This crispiness enhances the nutty flavor with every bite. I added julienned Cheongyang chili peppers for a touch of spice, which cut through any richness and added a refreshing kick – highly recommended!
