Potato and egg pancakes
By MonteRitchie
Breakfast should not only be eaten, but also be nutritious. As long as I have a little time, I will make breakfast myself. Today's breakfast is [potato and egg pancakes], a bowl of mixed rice paste and a side dish. I specially shared it with my friends today. I hope everyone likes it!
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Potato and egg pancakes
1
Peel and wash the potatoes, beat the eggs into a bowl, and wash the shallot for later use.
2
Peel and wash the potatoes, beat the eggs into a bowl, and wash the shallot for later use.
3
Be sure to cut potatoes into thin strips and wash them with water.
4
Beat the eggs and set aside.
5
Cut the shallots into shredded shallots and set aside.
6
Wash the potatoes, add a little flour and mix well.
7
Beat the eggs and place them into the dough shredded potatoes, and add appropriate amount of salt.
8
Heat the wok to 40% heat, a little oil, wipe well with ginger, and pour in a spoonful of potato batter.
9
Wait for one side to shape and then turn over.
10
Wait until both sides are fried golden and cooked before serving.
11
Make all the pancakes in turn, cut them into four halves and make them easy to eat!
12
Green Angel welcomes friends!Potato and egg pancakes Make Tips
1. Add noodles to shredded potatoes to avoid lumps. 2. There should not be much oil in the pot, otherwise it will be difficult to make thin. You can rub the pan with ginger or carrots. 3. Be sure to fry it over low heat, otherwise the potatoes will not be cooked until the color is gone.