Jess’ Potato Pancakes

Not every good dish is photogenic. Some are meant to be eaten hot, standing near the stove, edges crisp and imperfect.

These potato pancakes are not Denver-style hash browns. They are not traditional Korean gamja jeon, either. There is no grating, no squeezing out excess liquid. Instead, the potatoes are shaved thin with a vegetable peeler and bound together with jeon mix. The texture is lighter, layered rather than shredded.

I named them after myself out of necessity. They needed distinction.

Rather than breaking the potato down entirely, the thin slices overlap and crisp at the edges while remaining tender at the center. The jeon mix holds everything in place without turning the pancake dense. The result is simple, savory, and quietly addictive.

INGREDIENTS

[makes two pancakes]

one small white potato, thinly sliced using a vegetable peeler

a half cup of jeon mix

a half cup of water

vegetable oil to drizzle

In a bowl, whisk together the jeon mix and water until smooth, with no lumps. Add the prepared potato slices and mix to coat evenly.

Heat a seven-inch nonstick frying pan over medium-high heat and lightly drizzle with vegetable oil.

Add half of the potato mixture and spread it evenly across the pan in a thin layer. Let it cook undisturbed for about three minutes, until the bottom is golden and crisp. Gently shake the pan once or twice to prevent sticking.

Flip and cook for another three minutes. Flip once more and cook each side for an additional one to two minutes to ensure both sides are evenly browned and crisp.

Remove from heat and serve immediately with a small bowl of soy sauce sprinkled with gochugaru or smoked paprika on the side.

This recipe contains an affiliate link.

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