Crispy & Chewy Egg Potato Pancake
Crispy & Chewy Egg Potato Pancake
A Simple Yet Elegant Brunch: Egg Potato Pancake
Introducing the ‘Egg Potato Pancake,’ a delightful dish combining shredded potatoes and eggs. It boasts a wonderfully crispy exterior and a tender, moist interior, making it a favorite for all ages. Perfect as a light meal, or a fantastic accompaniment to makgeolli or beer. This recipe is also ideal for solo dining! Enjoy making this exquisite pancake easily at home. Check out the detailed recipe and tips below. Feel free to leave any questions in the comments!
Ingredients- 1-3 medium potatoes
- 0.5 Tbsp salt (adjust to taste)
- 1 L water (for soaking potatoes)
- 4 Tbsp cooking oil (generous amount)
- 1-3 Tbsp potato starch (for consistency)
Cooking Instructions
Step 1
First, wash and peel the potatoes. Then, shred them as thinly as possible. Using a mandoline slicer will make this process much faster and more uniform. Place the shredded potatoes in a bowl. You can adjust the amount of potatoes according to your preference.
Step 2
Pour enough clean water into the bowl to completely cover the shredded potatoes. This step helps to remove excess starch and any potential bitterness from the potatoes.
Step 3
Add 0.5 Tbsp of salt to the water and let the potatoes soak for about 3 to 5 minutes at room temperature. This lightly seasons the potatoes and draws out some moisture, contributing to a crispier pancake. Adjust the salt amount based on the quantity of potatoes and your personal taste.
Step 4
Drain the potatoes thoroughly using a sieve. Then, add 1 to 3 Tbsp of potato starch and mix well to coat the potato shreds evenly. The amount of starch needed can vary depending on the moisture content of the potatoes. Generally, about 1.5 Tbsp of starch per serving of shredded potato is a good starting point. Be careful not to make the batter too watery.
Step 5
Heat about 4 Tbsp of cooking oil in a non-stick pan over medium heat. Spread the prepared potato mixture thinly and evenly in the pan, forming a round shape for a more appealing presentation.
Step 6
If any parts of the shredded potato seem loose or are not sticking together well, drizzle a little bit of the remaining starchy water over those areas. This acts as a binder, helping to hold the pancake together. Add it judiciously, observing the consistency.
Step 7
Cook over medium heat until the edges of the pancake turn golden brown and the center starts to look translucent. Gently lift an edge with a spatula to check if the bottom is nicely browned before flipping.
Step 8
Flip the pancake and cook the other side until it’s also golden brown and crispy. This step is crucial for achieving that satisfying crunch.
Step 9
Flip the pancake one more time. Now it’s time for the egg. Carefully crack one egg into the center of the pancake. You can leave the yolk intact for a runny center or lightly whisk it before spreading, depending on your preference.
Step 10
Reduce the heat to low and cover the pan with a lid. Cook until the egg white is fully set, but the yolk remains slightly runny for a creamy texture. This usually takes just a few minutes.
Step 11
Once the egg is cooked to your liking, transfer the delicious Egg Potato Pancake to a plate and serve immediately while warm! It’s also great served with a side of soy dipping sauce or ketchup.
