Breakfast cakes (shredded hash browns, shredded potato egg cakes)

This recipe can be called "mother's love recipe" in my heart, in my family, my son's favorite dish since childhood is shredded potatoes and beans, as a mother three meals a day and every meal must cater to the child's taste, so every day I think of ways to make the child's favorite meals, and from time to time follow the chef in the computer video to learn the transformation of various vegetables. Now I will summarize and record the home-cooked practice of potato shredded egg cake, which can not only help my son who is learning to cook, but also refer to friends in need!

Ingredients

Potato:2pieces(450grams)

Carrot:1(140grams)

Chives:2stalks

Salt:about4grams

Extremelyfresh:10grams(don'tuseitforfearofaffectingthecolor)

Flour:about50grams

Blackpepper:appropriateamount

Sesameoil:appropriateamount

Essenceofchicken:appropriateamount

Edibleoil:appropriateamount

Eggs:about4

Mincedginger:appropriateamount

Theaboverecipecanmake4to5smallcakes

Cooking Instructions

Wash and peel the potatoes and carrots, then rub the filaments (stand up and rub the filaments for a good shape), add chopped green onions and minced ginger, sprinkle salt on top of the chopped green onions, pour in sesame oil, stir evenly, stir evenly, and marinate for a moment to enter the bottom taste (after pickling, the shredded vegetables become softer and more conducive to the next operation).
After marinating the shredded vegetables, beat in 1 egg and stir well, then add an appropriate amount of black pepper and stir well.
Then add about 40 grams of flour and continue to stir clockwise, no dry powder.
Add the flour and stir it to the state when it is fried.
Add an appropriate amount of cooking oil to a non-stick frying pan to heat (the appropriate amount of oil is more delicious and fried), and then use chopsticks to clip a small ball of shredded vegetables into the pot, open a small nest in the middle of the shredded vegetables, and then beat an egg, open medium and low heat to fry (according to the thickness of the pot, pay attention to the heat adjustment in time, the heat is too large and easy to fry), you can shake the pot after shaping, so that the oil in the pot is more evenly distributed, and you can also cover the pot, so that the eggs solidify faster (pay attention to the shredded vegetables are thinner and easier to fry).

Note: It can also be spread into a large vegetable cake full of the bottom of the pot, when frying the flatbread, the egg needs to be beaten into one more, the flour needs to stand still for 15 minutes after frying it is not easy to rot, if you make a large vegetable cake, you don't need to beat the eggs one by one, it will save a little trouble, and fry the big fried cake as you like (note that it should also be thinned a little, one side solidifies and frying yellow and then turns over and fries).
If there is less oil in the pan, you can pour an appropriate amount of oil into the gap between the vegetable cakes (it is better to fry the shredded vegetables and better to absorb the flavor). The whole journey takes about 4 minutes (after turning over, you can sprinkle a little salt and pepper on the egg in the middle, and the egg will be more flavorful).
After cooking, it can be served with chili sauce or tomato sauce to add flavor! This time, the color is better without light soy sauce, but the taste is a little lighter, so I fried two slices of luncheon meat by the way to make it more delicious together!
Served with a bowl of hot millet porridge for breakfast, nutritious and delicious!
After using up the vegetable juice in the last bowl, I added a few grams of flour and spread out a large pancake, which was just right!