Sung Si-kyung's Brunch Potato Pancake
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.
Ingredients needed 1 servings
Recipe
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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