When you want a quick snack that is both crispy and satisfying, this cheesy shredded potato pancake is an easy option made with just a few simple ingredients.
This Korean cheesy shredded potato pancake is made by pan-frying thinly shredded potatoes until golden, then adding egg and mozzarella cheese for a crispy exterior and a moist, cheesy center. Since everything comes together in one skillet, it works well as a snack, brunch dish, or simple appetizer to serve with drinks.
Enjoy the contrast of crispy potatoes and soft, melted cheese tucked inside the folded pancake.
⏱️ Cooking Time: About 20 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 2 potatoes
- 1 egg
- Mozzarella cheese, as desired
- Cooking oil, as needed
🧂 Seasonings
- 0.5 tbsp salt
- 1 tbsp potato starch
- A little salt and black pepper
- A little garlic powder (optional)
- A pinch of dried parsley (optional)
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Korean Cheesy Shredded Potato Pancake
- Shred and soak the potatoes: Thinly shred 2 potatoes and soak them in cold water for about 10 minutes. This helps wash away excess surface starch and gives the potatoes a crispier texture when pan-fried.
- Drain and mix the potatoes: Drain the shredded potatoes thoroughly in a colander, then place them in a bowl. Add 0.5 tbsp salt and 1 tbsp potato starch, and mix until evenly coated.
- Prepare the egg mixture: Crack 1 egg into a bowl. Add a pinch of salt, black pepper, a little garlic powder, and a pinch of dried parsley, then whisk until well combined.
- Pan-fry the shredded potatoes: Add cooking oil to a preheated skillet and spread the shredded potatoes into a wide, even layer.
- Adjust the heat and flip: Start cooking over low heat so the potatoes can cook through. Increase to medium heat, and once the bottom is golden brown, carefully flip the pancake.
- Add the egg and cheese: Pour the beaten egg evenly over the flipped potato pancake, then add a generous amount of mozzarella cheese on top.
- Fold and melt the cheese: Fold the pancake in half into a half-moon shape. Continue cooking over low heat, using the residual heat to melt the cheese completely without burning the outside.
- Slice and serve: Transfer the pancake to a plate, cut it into easy-to-eat pieces, and serve.
✓ Key Tips for Success
- Remove as much moisture as possible from the shredded potatoes before frying. Excess water can cause splattering and make it harder to achieve a crisp exterior.
- After flipping the potato pancake, add the egg and cheese and fold it in half right away. Keep the heat low so the cheese melts gently without burning the bottom.
✓ Serving Tips
- If you like, add thinly sliced bacon or Spam to the shredded potatoes before pan-frying for a saltier, more savory flavor.
- Serve the finished potato pancake with ketchup or sriracha sauce to add a tangy or spicy contrast to the rich cheese.
✓ How to Choose Good Potatoes
- Skin and appearance: Choose potatoes with smooth skin, minimal blemishes, and no wrinkling or excess moisture on the surface.
- Firmness and weight: Select potatoes that feel heavy for their size and stay firm when gently pressed.
- Color and sprouts: Avoid potatoes with green skin or visible sprouts around the eyes.
✓ Potato Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 70.00 kcal |
| Carbohydrates | 16.07 g |
| Protein | 1.93 g |
| Fat | 0.03 g |
| Sodium | 1.00 mg |
Values are based on 100 g (3.5 oz) of raw Sumi potatoes. Actual nutrition values may vary depending on variety, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Why should I soak the shredded potatoes in cold water for 10 minutes?
Soaking helps remove excess surface starch, which reduces sticking and clumping in the skillet and helps the potatoes cook up crispier.
Q2. Why does the outside burn before the cheese melts?
The heat is probably too high. After folding the pancake in half, reduce the heat to low and let the residual heat gently melt the cheese inside.
Q3. Can I use flour or Korean pancake mix instead of potato starch?
Yes. Flour, frying mix, or Korean pancake mix can be used as substitutes, but potato starch gives the pancake the crispiest exterior and a pleasantly chewy texture.
Crispy golden shredded potatoes paired with soft, melted cheese make this simple dish especially satisfying with just a few ingredients. Serve it with ketchup or sriracha, or add bacon or ham to customize it to your taste.
This Korean cheesy shredded potato pancake is easy to prepare in one skillet and works well whenever you need a quick snack, brunch dish, or simple savory bite.
If you found this recipe helpful, save or bookmark it for later and share it with someone who enjoys Korean food.
More easy-to-follow recipes and practical cooking tips will continue to be added. 😊
If there is a dish you have been curious about or a recipe you would like to see next, feel free to leave a comment. 😊