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This recipe is inspired by the classic Chinese street food Jianbing, but with a fun and slightly unconventional twist. Instead of using batter, we’re building the base entirely from thinly shaved potato slices.

As the potato cooks slowly in the pan, it softens, bonds together, and forms a golden, crispy pancake with slightly lacy edges. Then comes the egg layer, spread evenly across the surface so it acts like a glue, holding everything together while adding richness.

To take things up a level, we add “blooming” sausages. Carefully scored so that when they hit the hot oil, they open up into a beautiful, flower-like shape with crispy edges and juicy centres. It’s not just tasty, it’s visually satisfying too.

Finished with fresh lettuce and a drizzle of spicy sauce, this is the kind of dish that feels like proper street food at home. Simple ingredients, big textures, and super satisfying.

Ingredients

1 medium potato (about 250g, peeled)
1 egg
2 sausages
1 lettuce leaf
2 tbsp oil (for potato pancake)
1 tbsp oil (for pan frying sausages)
2 tsp black sesame seeds
1 tbsp sriracha sauce (or any sauce you like)

Instructions

1. Prepare the potato base

Place a non-stick pan on the stove and add 2tbsp oil. Tilt the pan slightly so the oil spreads evenly across the base, creating a thin, even layer. Turn the heat to low.

Peel 1 medium potato. Hold the potato over the pan and use a peeler to shave thin slices directly into the pan. Try to make each slice as thin as possible, almost see-through if you can.

As you shave, lay the slices flat and slightly overlap them so they cover the entire base of the pan, forming a rough circular pancake shape. Fill in any gaps by shaving extra slices into empty spots.

❤️ Tip: Thin, even slices are key. If the slices are too thick, they won’t soften and stick together properly, and the pancake may break when flipping.

2. Cook the potato pancake slowly

Keep the heat on low and let the potato cook gently. At the beginning, avoid moving the slices too much. This allows them to soften and naturally stick together as they cook.

After about 3–5 minutes, use a spatula to gently nudge the edge of the pancake. If it starts to move as one piece, it means the slices have bonded together.

Let it continue cooking until the bottom is lightly golden and the whole pancake feels stable.

❤️ Tip: Don’t rush this step by turning up the heat. High heat will brown the bottom too quickly while leaving the inside undercooked.

3. Add and spread the egg

Crack 1 egg directly onto the surface of the potato pancake. Immediately use a spatula to spread the egg evenly across the entire surface, making sure it reaches all edges and fills any small gaps between the potato slices.

Continue cooking until the egg is mostly set but still slightly glossy on top.

Sprinkle 1tsp black sesame seeds evenly over the egg.

❤️ Tip: Work quickly when spreading the egg — once it starts to set, it becomes harder to spread smoothly and evenly.

4. Flip and finish cooking

Carefully slide a spatula under the pancake and flip it over in one motion. If needed, you can slide the pancake onto a plate first, then flip it back into the pan.

Cook the other side for another 1 minutes until the egg is fully set and the bottom is golden and slightly crispy.

Sprinkle 1tsp black sesame seeds. Transfer the finished pancake to a plate and set aside.

❤️ Tip: A wide spatula makes flipping much easier. If the pancake feels fragile, give it another 30–60 seconds before flipping.

5. Prepare the blooming sausages

Take 2 sausages. Insert a skewer through the centre lengthwise, or place the sausage between two chopsticks. This acts as a guide to stop your knife from cutting all the way through.

Hold your knife at a 45° angle and make shallow diagonal cuts along the length of the sausage, spacing them about 5mm–1cm apart.

Rotate the sausage about 60° and repeat the same cuts. Then rotate again and repeat once more, so each sausage ends up with three sets of angled cuts around it.

When done, gently pick up the sausage. It should stretch slightly like an accordion.

❤️ Tip: The depth of your cuts matters. Too shallow and it won’t bloom properly, too deep and the sausage may fall apart.

6. Fry the sausages

Heat 1tbsp oil in a pan over medium heat. Add the prepared sausages and let them cook without moving too much at first.

As they heat up, the cut sections will begin to curl outward, creating that blooming effect. Turn occasionally to cook all sides evenly.

Cook for about 3–5 minutes until the sausages are golden, crispy on the edges, and fully heated through.

❤️ Tip: Let the sausages sit for a moment before turning — this helps the cuts open up more dramatically and creates better crispiness.

7. Assemble the pancake

Place the potato pancake flat on a plate. Add 1 lettuce leaf on top for freshness and crunch. Place the 2 blooming sausages on top of the lettuce. Drizzle 1tbsp sriracha sauce or any sauce you like evenly over everything.

You can fold the pancake like a wrap or leave it open and eat it as is.

Extra Tips

1. Slice potatoes thinly

Thin slices help the pancake bind together and create a crisp, even texture.

2. Use low heat

Cooking slowly ensures the potato softens properly without burning.

3. Use chopsticks as a guide

This helps control how deep you cut the sausages.

4. Customise your filling

Add cheese, extra sauce, or even a fried egg for a richer version.