Crispy Potato & Egg Pancake: A Quick & Nutritious Breakfast Delight
Crispy Potato & Egg Pancake: A Quick & Nutritious Breakfast Delight
Ready in 10 Minutes! The Easiest & Most Satisfying Potato & Egg Pancake Recipe
Craving a hearty and nutritious breakfast on busy mornings? While Korean cuisine is generally healthy, sometimes the preparation can feel a bit cumbersome. This ‘Potato & Egg Pancake’ is the perfect solution! It’s a nutritious and simple meal packed with carbohydrates from potatoes, high-quality protein from eggs (essential for growing children and hard-working adults), and healthy fats from olive oil. For a touch of fusion flair, this dish is perfectly complemented by a side salad to easily fulfill your vitamin needs. Discover a breakfast that truly has it all – taste, nutrition, and speed!
Main: Potato & Egg Pancake- Medium Potatoes: 4 (approx. 700g)
- Fresh Eggs: 4
- Potato Starch: 6 Tbsp
- Fine Salt: 1 tsp
- Black Pepper: 1/2 tsp
- Olive Oil: As needed
Side: Refreshing Salad- Ripe Tomato: 1
- Iceberg Lettuce: 1/4 head
- Fresh Lettuce: 1/4 head
- Romaine Lettuce: 1/4 head
- Ripe Tomato: 1
- Iceberg Lettuce: 1/4 head
- Fresh Lettuce: 1/4 head
- Romaine Lettuce: 1/4 head
Cooking Instructions
Step 1
First, prepare your mandoline slicer or grater. It’s best to use one with slightly larger holes; if the holes are too small, the potatoes can turn into a mushy paste, affecting the texture. A larger grate will give you nice, crisp strands.
Step 2
A good rule of thumb is about one potato per person. Instead of finely mincing, which takes longer and can be tiring, grating the potatoes into julienne strips is much faster and easier on your arms. You’ll be done in no time!
Step 3
Once the potatoes are julienned, they can start to discolor quickly. So, immediately add the eggs, potato starch, salt, and pepper to the bowl. Mix everything together swiftly to maintain the fresh color of the potatoes.
Step 4
Using a spatula or spoon, mix the ingredients thoroughly and quickly to form a batter. Ensure that each strand of potato is evenly coated with the seasoning.
Step 5
Heat your frying pan generously. Before the potato mixture releases too much moisture, quickly pour it into the hot pan and cook until golden brown and crispy. Cooking over medium-high heat for a short time will result in a wonderfully crisp exterior and a tender interior.
Step 6
As you’re frying the pancakes, you might have some leftover batter with potato strands floating in it. Don’t discard this! Gather any remaining bits and fry them thinly in the pan. This often becomes a deliciously chewy and savory pancake, arguably the best part! Unfortunately, it was snapped up before I could capture a photo!
Step 7
For the salad, simply wash and chop your vegetables to your desired size. You can adjust the quantity based on your preference. Feel free to use your favorite store-bought dressing, or for a homemade touch, consider preparing dressings in advance. The ‘Super Simple Oriental Dressing (@6865369)’ or the ‘Fusion Perilla Oil Mustard Dressing (@6874760)’ recipes are great options that can save you precious time on busy mornings when you simply drizzle them over your salad.
