Crispy Cheesy Potato Pancake
[A Delight for Eyes and Taste Buds] Perfect for Rainy Days, with Beer or Makgeolli! Cheesy Potato Pancake Recipe
The weather feels gloomy, hinting at impending rain, and indeed, there’s news of showers this weekend! What better time for some delicious comfort food? I’m sharing our newlywed-favorite crispy cheesy potato pancake! It’s like eating a pizza with its rich texture and savory cheese. It’s the perfect pairing for makgeolli or beer on a rainy day, and a wonderful treat with a cool drink for kids. You can find more detailed recipe instructions on my blog! [https://blog.naver.com/big_be]
Serves 2- 300g Potatoes
- 3-4 Scallions
- Shredded Mozzarella Cheese (to taste)
- 2 slices Bacon
- 2 Tbsp Potato Starch
Cooking Instructions
Step 1
Thoroughly wash the potatoes under running water. Carefully cut away any green parts on the skin, as these can be toxic and cause stomach upset if ingested. Please be cautious.
Step 2
Peel the potatoes and julienne them into thin, bite-sized strips. Using a mandoline slicer makes this process much easier and faster. (Be careful when using a mandoline slicer to avoid injuries.)
Step 3
Place the julienned potatoes in a bowl of cold water and soak for about 5 minutes. This step removes excess starch from the surface of the potatoes, which helps the pancake become extra crispy.
Step 4
Trim the excess fat from the bacon and cut it into thin, long strips that will complement the potato juliennes when cooked. This adds a wonderful flavor and aroma when mixed with the potatoes.
Step 5
Wash and finely chop the scallions. Drain the julienned potatoes thoroughly by squeezing out as much water as possible. This is a crucial step to prevent the pancake from becoming soggy.
Step 6
All the ingredients are now prepped. The shape or size of the potato pancakes isn’t critical, but making them smaller and thinner can offer a more enjoyable texture when eating.
Step 7
In a bowl, combine the drained potato juliennes, chopped bacon, and scallions. Add 1.5 tablespoons of potato starch. (You only need enough starch for the ingredients to bind together.) Gently toss everything together so the ingredients don’t clump.
Step 8
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Spread half of the potato mixture thinly and evenly in the pan. Cook until the edges start to turn golden brown. When you can gently shake the pan and the potato pieces hold together, it’s time to flip. Once the underside is golden, remove it from the pan. (This involves cooking half the batter first, then flipping and checking for color.)
Step 9
Transfer the first cooked potato pancake to a plate. Spread the remaining half of the potato mixture thinly in the same pan. Cook until the underside is golden brown, then flip.
Step 10
Generously sprinkle shredded mozzarella cheese over the second potato pancake. Then, carefully place the first cooked pancake on top of the cheese. Don’t worry if the first pancake doesn’t align perfectly.
Step 11
Now, gently press down on the pancake with a spatula or turner while cooking. Continue to cook until both sides are golden brown and crispy. The melting cheese will add to the savory flavor.
Step 12
Carefully transfer the golden brown and crispy cheesy potato pancake to a cutting board, ready to be sliced. It looks wonderfully crisp!
Step 13
Slice the pancake into wedges, just like a pizza. Your delicious cheesy potato pancake is ready! It might even look like a cheesy pizza from the outside. Enjoy your meal!
