1. Rub potatoes into shreds with a grater, add a spoonful of salt to the shreds of potatoes, grab them with your hands, and let stand for 2 minutes
2. Put 2 eggs, appropriate amount of green onion, salt, white pepper noodles, and diced ham into the potato shreds and stir well
3. Mix well, add a little flour, and mix well
4. After the pan is heated on medium heat, add an appropriate amount of salad oil. After the oil is hot, pour the paste into the pan. Fry on medium heat until the bottom surface is slightly hard. When the shovel scoops up the paste, you can feel that the bottom surface is cake-like, then turn it over and fry. Until both sides are golden yellow.
Tips:1. It is recommended to use the largest cavity when rubbing potato shreds into thicker shreds.
2. The marinated potato shreds ooze a lot of water. The potato shreds do not need to squeeze the water by hand, just pour out the oozing water.
3. Note that the flour should not be too much, and the total amount should be slightly less than the potato shreds to be delicious.
