Crispy Shredded Potato Pancake
Easy Crispy Shredded Potato Pancake Recipe Without Flour (feat. Hearty Kids’ Snack)
Discover how to make incredibly crispy and delicious shredded potato pancakes using only the natural starch from potatoes, without any flour or pancake mix. This is a perfect recipe for a quick and satisfying snack when the kids get home from school. While there are many ways to make potato pancakes, pan-frying thinly shredded potatoes with ham or bacon, and then serving them with a soft-boiled egg, makes for a meal that’s both tasty and nutritious. I’ve added plenty of sliced ham, which kids love, but feel free to substitute with bacon, Spam, or sausages for variety. The natural flavor of the ingredients makes them delicious even with minimal seasoning. This recipe for ‘Gamja Chae Jeon’ (Shredded Potato Pancake) uses only potato starch to bind everything together, resulting in beautifully browned and crispy pancakes. Let’s get started!
Ingredients- 3 medium-sized potatoes
- 100g sliced ham (Spam or bacon can be substituted)
- 3 Tbsp potato starch
- 1/3 Tbsp salt
- Pinch of black pepper
- Plenty of cooking oil
- 1-2 fried eggs (optional)
Cooking Instructions
Step 1
First, prepare 3 medium-sized potatoes. This quantity should yield about 2 pancakes. If using a small pan, you can make up to 3.
Step 2
Peel the potatoes thoroughly and rinse them under running water.
Step 3
Now, it’s time to shred the potatoes. The key tip here is to shred them as thinly as possible. Thin shreds ensure a crispier pancake, cook through evenly, and help the ingredients bind together lightly for a beautiful presentation.
Step 4
I often use different types of ham depending on what I have. Today, I’ve prepared sliced ham and shredded it thinly, similar in thickness to the shredded potatoes. I’ve used about 100g, which is a generous amount for a kids’ snack. If using Spam or bacon, slice it to a similar thickness.
Step 5
Once the potatoes and ham are prepped, add 3 tablespoons of potato starch, which acts as a binder instead of flour. This recipe works wonderfully without flour or pancake mix, but you can substitute with flour or pancake mix if you prefer.
Step 6
Season with about 1/3 tablespoon of salt and a pinch of black pepper. Remember to adjust the salt based on the saltiness of the ham.
Step 7
Mix everything together thoroughly until well combined. Here’s a pro tip: for an extra cheesy and gooey texture, add a handful of mozzarella cheese to the batter. It’s a delicious variation!
Step 8
Now, let’s get frying! Heat a generous amount of cooking oil in a pan over medium-high heat. Ensure the oil is sufficiently hot before adding the ingredients. Adding the batter to cool oil will result in greasy pancakes.
Step 9
The secret to a delicious potato pancake is to cook it thinly! Spread the mixture evenly in the pan, just enough so the bottom isn’t visible. Gently press and shape the edges to prevent them from falling apart when flipping. Cook over medium heat, allowing it to slowly turn golden brown and cook through. To check if it’s ready to flip, gently shake the pan; if the pancake moves freely, it’s time to turn it over.
Step 10
Flip it over, and you’ll see a beautiful golden-brown and crispy pancake, well-bound without any flour! Cook the other side until equally golden and crisp.
Step 11
I’ve also prepared soft-boiled fried eggs to accompany the pancake, as an optional topping. When you break the yolk over the crispy pancake, it adds an extra layer of richness. While great with ketchup, adding a soft-boiled egg makes it a nutritious and satisfying snack, crafted with love like a mom’s creation! Although I didn’t add mozzarella cheese today, the savory ham and crispy potatoes were delicious enough on their own. For an enhanced flavor, consider adding mozzarella cheese to the batter or sprinkling some Parmesan cheese on top after cooking. Enjoy this nutritious and delicious potato-based snack! ^^
