Crispy Cheese Potato Pancake: The Golden Recipe for Crispy Outside, Soft Inside
Super Easy Baekpaer Potato Pancake, Cheesy Salty Potato Pancake, Fail-proof Potato Dish
As potatoes are in season and delicious, try making Baekpaer-style ‘Cheese Potato Pancake’! It’s exceptionally tasty with a crispy exterior and soft interior, and the saltiness from the ham and cheese makes it perfect for kids’ snacks or as an accompaniment to drinks. Here’s a detailed recipe that anyone can easily follow.
Main Ingredients
- 1 medium-sized potato
- 1 slice of ham
- 1 slice of cheddar cheese
- Mozzarella cheese or desired amount to taste
- Pinch of salt (adjust to preference)
- Generous amount of cooking oil (about 5 Tbsp)
Cooking Instructions
Step 1
First, peel the potato and then julienne it into thin strips. After shredding the potato, it’s crucial to soak it in cold water to remove the starch. This will make the potato strips extra crispy.
Step 2
Rinse the julienned potatoes lightly once more under running water after removing the starch. Draining the water thoroughly will prevent the pancake from becoming soggy and ensure it fries up crispily.
Step 3
Julienne the sliced ham to a similar thickness as the potato strips. In a bowl, combine the drained potato strips and ham. Sprinkle a pinch of salt and mix well. Ham is salty, so taste and adjust the salt accordingly. If you prefer a sweeter and saltier taste, you can add a little more salt.
Step 4
Now, it’s time to cook the delicious potato pancake! Pour a generous amount of cooking oil (about 5 Tbsp) into a frying pan and heat it over medium heat. Once the pan is sufficiently hot, it’s ready to cook your tasty pancake.
Step 5
Spread the seasoned potato mixture thinly in the hot pan. Instead of flipping the pancake, use chopsticks or a spatula to gently cook and press the potato strips, aiming for a golden-brown color. After about 3 minutes, once one side is golden brown, shape the potato strips into a circle in the pan. Crack 2 eggs into the center. Tear the cheddar cheese and any additional cheese you have and sprinkle them evenly over the eggs.
Step 6
Cover the frying pan with a lid and cook on low heat for 1-2 minutes. If you like your egg yolks slightly runny to dip the potato pancake in, cook just until the yolks are semi-set. You can also cook the yolks to your preference. Covering the pan helps to cook it evenly throughout.
Step 7
To achieve a truly crispy exterior, cook the potato pancake until it looks slightly charred, developing a deep brown color. Pay attention to the heat to ensure it browns to your desired level.
Step 8
Once done, the cheese potato pancake doesn’t need to be flipped; it can be perfectly cooked by browning one side well. Your delicious cheese potato pancake, crispy on the outside and soft on the inside, is now ready! It tastes best served immediately while warm.
