Solo Cooking God's Egg Nest Potato Jeon

Name: Solo Cooking God's Egg Nest Potato Jeon
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 potatoes; 1/2 onion; 2 eggs; some green part of a scallion; a pinch of seasoned salt; a pinch of pepper; generous amount of cooking oil

A special savory pancake made with thinly julienned potatoes and eggs, fried until crispy without any flour or starch, and topped with a soft-boiled yolk in the center.

🙋 Recommended for

⭐ Those who want to cut down on flour and enjoy the natural nuttiness and crispiness of potatoes
⭐ Those looking for a simple yet stylish snack that pairs well with makgeolli or beer

15 min Difficulty Easy drinking snack

Main ingredients 🥩

potatoonionegg

Tags 🏷️

crispy drinking snack late-night snack

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

2 potatoes
1/2 onion
2 eggs
some green part of a scallion
a pinch of seasoned salt
a pinch of pepper
generous amount of cooking oil

Recipe 🍳

Peel 2 potatoes and use a knife or mandoline to slice them as thinly and evenly as possible.
Cover the sliced potatoes with water and let them soak for a while to remove excess starch, then drain thoroughly and pat dry.
Thinly slice 1/2 onion and the green part of a scallion to match the size of the potato slices.
Place the thoroughly drained and dried potato strips, onion, and scallion in a mixing bowl.
Season generously with seasoned salt and pepper, then crack in 2 eggs.
Using chopsticks or your hands, mix everything together until the ingredients are well combined and stick together to form a batter.
Pour a generous amount of cooking oil into a pan—enough to cover the bottom—and heat over high heat.
Once the pan is hot, add the potato batter and spread it into a round, thin shape, cooking it evenly.
When the bottom is golden and crispy, carefully flip it over using a spatula or a quick wrist snap.
Use chopsticks to gently open a small hole in the very center of the jeon, creating a nest shape.
Carefully place one egg yolk into the hole you made.
Turn the heat to low, cover the pan with a lid, and cook gently for about 4 minutes until the yolk is soft-boiled and the potato is cooked through. Serve immediately.

Julienne the potatoes thinly, soak in water to remove starch, then combine with onion and scallion in a bowl.
Add salt, pepper, and eggs to form a batter, then spread it in a generously oiled pan and fry until golden on both sides.
Make a hole in the center, place the yolk inside, cover, and cook over low heat until the yolk is soft-set.

Cooking tips 💡

Slice the potatoes as thinly as possible; this helps them stick together without flour and speeds up cooking.
Soaking the potatoes thoroughly to remove excess starch prevents the pancake from becoming soggy and gives it a crispy, fried texture.
At the end, reduce the heat to low and cover the pan; this ensures the potato cooks through while the yolk sets softly on the surface.

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