Crispy Potato String Pancake
Bird’s Nest Style Potato Pancakes – Perfect with Beer!
I tried making the potato string pancake from ‘Homegrown Baek Teacher Season 3’. It’s absolutely perfect to enjoy with a cold beer on a rainy day! The crispy exterior and tender interior make this a fantastic snack or a satisfying appetizer.
Main Ingredients- 2 potatoes (medium-sized)
- 1 pack bacon (approx. 100g)
- 3 eggs
Seasoning & Others- 1 tsp salt
- 2 Tbsp pancake mix (buchim garu)
- Cooking oil (generous amount)
- Pinch of black pepper (optional)
- Pinch of dried parsley flakes (optional)
- 1 tsp salt
- 2 Tbsp pancake mix (buchim garu)
- Cooking oil (generous amount)
- Pinch of black pepper (optional)
- Pinch of dried parsley flakes (optional)
Cooking Instructions
Step 1
First, peel the two potatoes and wash them thoroughly under running water.
Step 2
Finely julienne the potatoes. The thinner the shreds, the crispier the pancake will be. Using a mandoline slicer or grater can make this easier.
Step 3
Soak the julienned potatoes in cold water for about 3 minutes to remove excess starch. This step helps reduce stickiness and enhances crispiness.
Step 4
Drain the julienned potatoes thoroughly using a sieve. Any remaining water can make the pancake soggy.
Step 5
In a large bowl, combine the drained potato strings, 2 tablespoons of pancake mix, and 1 teaspoon of salt. (Tip: Instead of just salt, using finely ground dried shrimp powder adds a wonderful savory depth.)
Step 6
Dice the bacon into small pieces. Adding more bacon will provide a more satisfying chew and rich flavor.
Step 7
Mix all the ingredients in the bowl – the potato strings, bacon, pancake mix, and salt – until well combined to form the batter.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium-high heat. The oil needs to be sufficiently hot for the pancakes to become crispy.
Step 9
Pour the batter into the preheated pan, forming round shapes of a suitable size. Maintain medium-high heat and gently press down the potato strings so they adhere together.
Step 10
Once the edges of the potato pancake start to turn golden brown and crispy, carefully flip it over to cook the other side until golden brown. Frying them rather than pan-frying will result in extra crispiness.
Step 11
If the potato strings separate during cooking, gently reshape them with a spatula. Once one side is golden and crisp, carefully crack one egg into the empty spaces on top of each pancake.
Step 12
You can choose whether to break the egg yolk or leave it whole, according to your preference. Enjoying it with a runny yolk or mixing it in are both delicious options.
Step 13
When the potato pancake is almost done, lightly sprinkle some black pepper over the egg. If you have dried parsley flakes, sprinkle them on top for a beautiful garnish.
Step 14
The parsley flakes are optional. The key to this dish is frying the potatoes until they are very crispy. It’s best enjoyed at its crispiest!
Step 15
Once both sides are golden brown and crispy, the pancake is ready. The flipped side often becomes even crispier, adding a delightful texture. Serve immediately while hot!
