Sung Si-kyung's Brunch Potato Pancake

Name: Sung Si-kyung's Brunch Potato Pancake
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 2 potatoes; 3–4 strips bacon; 2 tbsp potato starch; 1 egg; a pinch of salt; a pinch of black pepper; a drizzle of truffle oil (optional)

A Western-style potato pancake made by frying thinly julienned potatoes in savory bacon fat until thin and crispy, served with a moist-yolked egg and a drizzle of truffle oil.

20 min Difficulty Easy Salads & light meals

Main ingredients

potatobaconpotato starcheggtruffle oil

Ingredients needed 1 servings

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2 potatoes

3–4 strips bacon

2 tbsp potato starch

1 egg

a pinch of salt

a pinch of black pepper

a drizzle of truffle oil (optional)

Recipe

Wash the potatoes thoroughly, peel them, and use a knife to julienne them as thinly as possible.
Soak the julienned potatoes briefly in cold water to remove surface starch, then drain in a colander and remove all excess moisture.
Place the bacon in a frying pan over low heat and cook, turning occasionally, until crispy and golden, rendering plenty of savory animal fat. Remove the bacon and set aside.
Place the well-drained potato strips and 2 tablespoons of potato starch in a clean plastic bag, seal the opening, and shake gently to coat the potatoes evenly with the starch.
Turn on the heat under the pan with the reserved bacon fat, and spread the starch-coated potato strips in a wide, thin layer.
When the bottom of the potato pancake is golden and crispy, flip it over and season evenly with salt and pepper. Drizzle a little cooking oil around the edges for extra crispiness.
Once the entire potato pancake is cooked crispy, crack 1 egg into the center.
Cook over low heat, being careful not to break the yolk, until the yolk is still moist and runny. Sprinkle a little salt and pepper over the egg as well.
Transfer the finished potato pancake to a large plate, top with the reserved bacon, and, if desired, drizzle a little truffle oil around for aroma to finish.

Soak thinly julienned potatoes in water to remove starch, then shake in a plastic bag with potato starch to coat.
Cook bacon in a pan until crispy, remove, and fry the starch-coated potato strips in the rendered fat, spreading them thinly.
When the pancake is golden on both sides, season with salt and pepper, crack an egg in the center, cook until the yolk is still moist, then top with bacon and truffle oil to finish.

Cooking tips

Don't discard the rich fat rendered from cooking the bacon; use it to fry the potato strips so they absorb a savory, deep flavor that makes them much more delicious.
Using a plastic bag to coat the potatoes with starch keeps your hands clean and ensures the starch adheres thinly and evenly without clumping.
The thinner the potato strips, the faster they cook, yielding an ideal texture that is crispy on the outside like French fries and chewy on the inside.

Recommended for

Those looking for a unique potato dish to set the mood for a leisurely weekend morning or brunch.
Those who want to enjoy a much crispier potato pancake than usual, with the harmonious savory richness of bacon and a moist-yolked egg.

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