Breakfast Potato Cake

Name: Breakfast Potato Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Big potatoes; 2s Shallots; 1 tablespoon Flour; 1 piece egg

by Shredded Potato Burrito

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Potato pancakes that you never get tired of.

Not only I love potatoes, but the quick recipe of this cake is also very good. The meal comes together, while cooking some porridge, while spreading a few potato cakes, both morning and dinner are good.

Every time I cook as much as I eat, so I do it on demand, otherwise I will have to find me if I eat.

Occasionally catch up with friends to come to visit, even after dinner, you can still eat a few, not afraid of cold, cold and hot are very flavorful.

In fact, the simplest is also the most delicious.

Ingredients

1 piece Big Potatoes
2s Shallots
1 tablespoon Flour
1 piece Egg

Breakfast Potato Cake

1. Peel the potatoes and wash them well, choose the green onion leaves

2. Chopped green onion leaves

3. Rub potatoes into filaments with a tool, and beat the eggs

4. Potato shreds, shallots, eggs, 1 tablespoon of flour, a little salt and mix well

5. Use a small spoon to directly scoop into a pan with oil, spread out, not too thick, medium heat

6. Fry the golden brown on both sides and change the color

Tips:
The amount of salt is mastered by myself. I just put a tablespoon of flour, but it can be more or less. I like potatoes with strong flavor, so I put in less; the potatoes are as thin as possible, so they are better cooked.