Kuaishou Breakfast Cake (Potato Egg Cake)

This potato egg cake is basically the same as the previous potato and carrot shredded cake, but the ingredient ratio is a little different, this time the starch is used, and the amount is also less, and it tastes more like potatoes and carrots. Also, when pancakes, don't start the fire first, and then start the fire after finishing the shredded potatoes into a bird's nest, so that they can be better arranged into a circle, and the cake will be rounder and better-looking.

Ingredients

Potatoes 3-4 pcs

Carrot 1 pc

Eggs 3-4 pcs

Starch(orflour) 1 tablespoon(about20 grams)

Salt 1 spoon

Pepper Asmallamount

Choppedgreenonions totaste

Cooking Instructions

Shred the potatoes and carrots. (Try to cut it as thin as possible, you can also use a shredding tool to cut)
add 1 tablespoon of [salt], grasp and mix evenly, and marinate for 3 minutes.
Add [water] and rinse it to control the moisture.
Add 1 tablespoon of starch, a little salt and pepper to taste, and a handful of chopped green onions.
Stir well, it should be relatively thick and have a certain viscosity.
Brush the pot with a layer of oil, and without turning on the heat, put the shredded potatoes in it and sort out the bird's nest.
Turn on the heat, then beat an egg in the middle of the cake and fry it slowly over medium-low heat.
Once the eggs are set, turn them over and fry them on both sides until golden brown.
Remove from pan and serve.
It can also be cut and plated.
It's so beautiful, I can't wait to eat it.