Crispy Potato and Bacon Pancake recipe - ingredients, nutrition and when to eat it
A thin pancake of shredded potato and bacon, cooked until crisp around the edges. Its savory, rich flavor makes it a good quick side for lunch or accompaniment…
A thin pancake of shredded potato and bacon, cooked until crisp around the edges. Its savory, rich flavor makes it a good quick side for lunch or accompaniment to dinner.
Side dishes · 20 minutes to cook
Nutrition (per 237g serving): 386.1 kcal · protein 9.4g · carbohydrate 40.4g · fat 20.3g · sodium 380.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the potatoes into thin, evenly sized strips so they cook evenly.
Tips: Spread the batter thinly in the pan so it cooks through and turns crisp around the edges.
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Ingredients (1 serving)
- Potato — 1 pc
- Bacon — 2 sheet
- Korean pancake mix — 2 Tbsp
- Water — 1.5 Tbsp
- Cooking oil — 1 Tbsp
- Black pepper — 0.2 tsp