1. Prepare the ingredients. Cut two medium-sized potatoes into large pieces and steam them and peel them. Cut the Cantonese sausages as small as possible. Wash the vegetables and cut them into thin strips. Mince the chives and coriander!
2. Pour a little olive oil in a non-stick pan, just one or two drops. Put the ginger cooking wine and stir-fry the cooked sausages over a low heat. The greens will produce a lot of water. Remove the water by hand and put it in the pan. Wait until the water is almost dry. Sheng out and spare.
3. You don't need to press the potatoes into a mashed shape too thin, save some small pieces so that they can be fried into a cake, which is more delicious. The paprika powder is very mild in spiciness, so you can leave it out if you don’t have it.
4. Add the sausage and greens to the mashed potatoes, stir well and pour in the egg mixture, then add various seasonings, yogurt and cornstarch and mix well.
5. Take an appropriate amount of mashed potatoes and knead it into a pie. If it feels too sticky, add more cornstarch.
6. Warm the pan with cold oil, pour more oil, and the fried potato pancakes will be very fragrant. Fry both sides until golden brown and you can get out of the pan!
