Crispy Potato Pancake Pizza: The Perfect Recipe for Beer Snacks & Brunch
The Ultimate Beer Snack! The Ultimate Brunch Treat! Introducing ‘Potato Pancake Pizza’~^^
Introducing an upgraded version of the famous potato pancake, now a ‘Potato Pancake Pizza’! Thanks to Chef Baek Jong-won, this dish has gained popularity, and I’m absolutely hooked on potato recipes lately (I received a whole box of potatoes as a gift!). Among all the potato dishes, I think this one is truly the most delicious. I’ve tried various toppings like pizza cheese, cheddar cheese, bacon, and even almonds, but bacon with pizza cheese is undeniably the best! It’s wonderful for a holiday brunch, and it’s an absolute lifesaver when guests arrive unexpectedly. Definitely try it as a fantastic beer snack!
Ingredients- 2 Potatoes
- 2 strips Bacon
- 4 Tbsp Potato Starch (or Corn Starch)
- 2 Eggs
- 100g Mozzarella Cheese or Cheddar Cheese
- A pinch of Parsley Flakes
Cooking Instructions
Step 1
Wash the potatoes thoroughly. Using a mandoline slicer or a julienne peeler, cut the potatoes into very thin strips. Soak the potato shreds in cold water to remove excess starch; this is crucial for achieving a crispy texture.
Step 2
Drain the potato shreds from the water using a colander. It’s beneficial to gently press out any remaining water with paper towels to ensure they are as dry as possible, preventing a soggy outcome.
Step 3
Place the dried potato shreds and 4 tablespoons of potato starch into a sealable plastic bag. Seal the bag tightly and shake vigorously. This ensures the starch evenly coats the potato strips, contributing to a crispier pancake.
Step 4
The bacon and cheese provide significant saltiness, but if you prefer a saltier taste, you can add a tiny pinch of salt at this stage and shake the bag again. Be cautious not to add too much salt.
Step 5
Cut the thick-cut bacon into approximately 1cm wide pieces. You don’t need to pre-cook the bacon; it will cook and render its delicious flavor while baking with the potato.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, spread the starch-coated potato shreds evenly and thinly across the pan, forming a large pancake base. Arrange the cut bacon pieces attractively over the potato layer.
Step 7
Cook until the edges are golden brown and crispy. Carefully flip the pancake using a spatula. Ensure the second side is also cooked until golden brown and crispy.
Step 8
Once both sides are nicely browned and crispy, gently press down in the center of the pancake to create a small well. Crack one egg into this well. Try to keep the yolk intact.
Step 9
Sprinkle the mozzarella cheese around the egg yolk, covering the surrounding areas. The cheese will melt and bind the potato, bacon, and egg together.
Step 10
For a richer flavor, you can use cheddar cheese instead of mozzarella, or a blend of both. Feel free to customize based on your preference.
Step 11
Cover the pan with a lid and cook over low to medium-low heat just until the cheese is completely melted. Avoid overcooking, as the potatoes can burn. Keep an eye on the melting cheese.
Step 12
Once the cheese is melted and gooey, turn off the heat. Sprinkle parsley flakes over the top for a beautiful finish and fresh aroma.
Step 13
Transfer the finished Potato Pancake Pizza to a plate. Break the egg yolk and mix it with the crispy potatoes, savory bacon, and melted cheese for an absolutely divine bite! Enjoy this perfect dish as a beer snack or a hearty brunch.
