Crispy and Moist ‘Bird’s Nest’ Potato Pancake Recipe
The Ultimate Snack for a Rainy Day! How to Make Baek Jong-won Style ‘Bird’s Nest’ Potato Pancake
Make a delicious ‘Bird’s Nest’ Potato Pancake at home, crispy on the outside and moist on the inside, with a unique shape. You can create an impressive dish with simple ingredients, perfect as a snack for kids or as an accompaniment to drinks. Enjoy even richer flavors by referencing Baek Jong-won’s recipe!
Main Ingredients- 3 potatoes (small size)
- 3 eggs
- 3 strips of bacon
- 1 slice of cheddar cheese
Cooking Instructions
Step 1
First, wash and peel 3 small potatoes. Then, julienne them as thinly as possible. Ensuring a consistent thickness for the shredded potatoes will help them cook evenly, leading to a more delicious pancake.
Step 2
Rinse the julienned potatoes in cold water 2-3 times to remove excess starch. This step prevents the potato shreds from sticking together and makes the pancake crispier.
Step 3
Drain the rinsed potato shreds thoroughly using a colander. (Optional: If you want to cook the potatoes faster, you can place the drained shreds in a silicone container and microwave for about 2 minutes to par-cook them. This step is optional but recommended for quicker cooking.)
Step 4
Transfer the drained potato shreds to a large bowl. Add 3 strips of bacon, chopped into bite-sized pieces (about 1-1.5 cm). Then, add 2 Tbsp of pancake mix and 0.3 tsp of salt. Mix everything well until the ingredients are evenly coated.
Step 5
Heat a pan over medium heat and add a generous amount of cooking oil. Pour the potato mixture into the pan and spread it evenly into a round, flat shape using a spatula. Maintain medium heat to ensure it cooks through without burning.
Step 6
Once one side of the potato pancake is golden brown and cooked, carefully flip it using a spatula. If the pan is large or flipping is difficult, you can place a plate of similar size to the pan on top and flip it over; this makes it much easier. Be extremely cautious of hot steam and oil!
Step 7
Now, use a spoon to create three shallow indentations on the cooked side of the potato pancake, forming a shape like a bird’s nest. These hollows will hold the eggs.
Step 8
Carefully crack one egg into each of the three indentations. Then, tear the slice of cheddar cheese into pieces and scatter them around the eggs and over the potato shreds.
Step 9
Cover the pan with a lid and cook over low heat until the eggs are set. The whites should be cooked, and the yolks should ideally be soft and runny. Avoid overcooking, which will make the yolks completely solid.
Step 10
Carefully transfer the finished potato pancake to a serving plate. Sprinkle with parsley flakes and black pepper to taste for a beautiful ‘Bird’s Nest’ Potato Pancake! (Tip: Unfortunately, one of the yolks broke during preparation this time, but breaking the intact yolk before eating makes it even richer and creamier!)
