Giant Spicy Potato Nest and Eggs
Matchstick russet potatoes and sweet potatoes flavored with umami rich spicy Korean red pepper paste and Japanese miso bean paste baked into a giant potato pancake topped with eggs to make a delicious and satisfying meal. A fab upgrade to your brunch menu! Lightly adapted from the master of global flavors, Yotam Ottolenghi's recipe. #fabfoodflavors
Ingredients
Instructions
Heat oven to 425°F (220°C). Lightly coat the oven proof pan with olive oil and put into oven to preheat for 5 to 10 minute.
Prep the potatoes and put into a large bowl. Lightly sprinkle with salt to taste (approx. 1/2 to 1 teaspoon). Mix the gochujang, miso, and garlic in a small bowl. Add to the potatoes. Pour the mixture into the bed of potatoes and mix well so that all the potatoes are well coated.
Remove heated pan from the oven - be careful, it will be hot. Place on a trivet. Pour the seasoned potatoes into the hot pan. Carefully spread out the potatoes evenly across the pan. You will hear the potatoes sizzling on the hot pan. Return the pan to oven and bake for 25 to 28 minutes until the top is lightly brown and crispy.
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Continue Reading at Fabfoodflavors →Chef's Notes
Tastes lovely served with a contrasting crunchy fresh green salad (arugula, romaine, etc) or sliced cucumbers.
fabfoodflavor.com/giant-spicy-potato-nest-eggs




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