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
Equipment
- Oven safe 10" pan with cover
- Kitchen mandoline slicer or very sharp kitchen knife
Ingredients
- 1 Tbsp olive oil (for greasing pan)
- 2 large Russet Potatoes peeled and cut into matchsticks
- 1 large Sweet Potato peeled and cut into matchsticks
- salt & black pepper to taste
- I Tbsp gochujang paste (Korean red pepper paste)
- 1 Tbsp white miso paste (Japanese fermented bean paste)
- 5 garlic cloves minced finely
- 9 large eggs, room temperature
- 2 limes cut into wedges for serving
Sauce
- 2 Tbsp Olive Oil extra virgin
- 2 juice from lime squeezed
- 1 tsp gochujang paste
- 1 tsp honey
- 2 stalks green onions scallions
- 1 tsp black sesame toasted
- 1 tsp white sesame toasted
- 1/2 tsp ichimi togarashi (Japanese dry chili powder) optional
- cilantro for garnish optional
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.
- As the pancake is cooking in the oven, start making the sauce. Mix the fresh squeeze lime juice with olive oil, honey, chopped scallions, gochujang, and the two types of sesame seeds. Stir well to combine.
- When the potatoes pancake is ready, remove from oven. Using the back of a spoon, make 9 indentations wells into the potatoes. Crack an egg into each indentation. Cover the pan with the lid and return the entire thing in the oven. Bake for another 8 minutes or until the whites are opaque. The yolk will still be runny (like an Eggs Benedict).
- When ready, remove the entire pan from oven. Carefully open the lid and sprinkle salt and pepper lightly on eggs. Spoon on the sauce around the eggs onto the potatoes. Serve immediately with lime wedges and optional ichimi togarashi and cilantro.
Notes
Tastes lovely served with a contrasting crunchy fresh green salad (arugula, romaine, etc) or sliced cucumbers.
fabfoodflavor.com/giant-spicy-potato-nest-eggs