Potato pancake egg pockets
Crispy rosti-style potato pancakes filled with a baked egg, and an umami kick from Kikkoman Soy Sauce and Kimchi Sauce. Perfect veggie snack for breakfast, lunchboxes or parties.
Preparation
Step 1
400 g potatoes – 40 g cheddar cheese – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 60 g wheat flour – 60 g potato starch – ¼ tsp pepper
Grate the potatoes and place them in a colander over a bowl. Cover with foil and let stand for 10 minutes. Squeeze out excess juice and place the squeezed potatoes in a clean bowl. Add the grated cheese, Kikkoman Kimchi Chili Sauce, Kikkoman Soy Sauce, flour, potato starch and pepper and mix well.
Step 2
1 tbsp rapeseed oil
Grease a muffin tin with oil. Press the potato mixture into the bottoms and sides of each hole well. Drizzle with the remaining oil and bake at 190 °C for 10 minutes.
Step 3
6 eggs
Crack one egg into each muffin cup. Return to the oven and bake for another 10 minutes.
Carefully remove the potato pockets and arrange them on a plate.
Step 4
1 tbsp green parsley – 1 tsp Kikkoman Naturally Brewed Soy Sauce
Serve sprinkled with fresh parsley and drizzled with Kikkoman Soy Sauce.
Tip:
The more juice you squeeze out of the potatoes, the crispier the potato pockets will be.
Recipe-ID: 1461
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
400 g potatoes – 40 g cheddar cheese – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 60 g wheat flour – 60 g potato starch – ¼ tsp pepper
Grate the potatoes and place them in a colander over a bowl. Cover with foil and let stand for 10 minutes. Squeeze out excess juice and place the squeezed potatoes in a clean bowl. Add the grated cheese, Kikkoman Kimchi Chili Sauce, Kikkoman Soy Sauce, flour, potato starch and pepper and mix well.
1 tbsp rapeseed oil
Grease a muffin tin with oil. Press the potato mixture into the bottoms and sides of each hole well. Drizzle with the remaining oil and bake at 190 °C for 10 minutes.
6 eggs
Crack one egg into each muffin cup. Return to the oven and bake for another 10 minutes.
Carefully remove the potato pockets and arrange them on a plate.
1 tbsp green parsley – 1 tsp Kikkoman Naturally Brewed Soy Sauce
Serve sprinkled with fresh parsley and drizzled with Kikkoman Soy Sauce.
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