1. Peel potatoes and carrots
2. Use a grater to shred the potatoes and carrots, shred the ham slices, and chop the shallots
3. Add salt, chicken essence, white pepper, starch and stir evenly
4. Add bottom oil to the pan
5. Pour in the well-seasoned potato shreds and spread the pan (I used a small 18cm pan, so that the bottom of the pan is covered, and it will be a 6-inch round cake) after the pan is cooked, do not turn it , Flatten with a spatula (must use a low heat, otherwise the surface is pasted and the middle is not cooked)
6. Beat one egg. If your potatoes are larger, you can beat one more egg. The amount does not matter, it depends on your needs.
7. Pour the egg mixture (my pot is small, so I only pour half of the egg mixture, a potato, a carrot in an 18cm small pot, you can make about 3 small cakes)
8. After about two minutes, the bottom has matured and shaped, turn the cake over (my small pot is very convenient to turn over, I found a plate, first buckle the cake on the plate, and then move it back to the pan. The shape remains complete)
9. This is barbecue sauce, you can also use other favorite sauces, such as sweet noodle sauce, hot sauce, black pepper sauce, etc.
10. Brush the sauce and wait until the bottom is ripe, then you can get it out of the pot
11. Cut into small pieces when eating
12. Fragrant, simple and delicious
13. For breakfast, this potato cake has enough starch. With some small tomatoes or other fruits, and a cup of milk, the nutrition is already very rich.
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