Quick Breakfast - Potato Shredded Egg Pancake

Overview

How to cook Quick Breakfast - Potato Shredded Egg Pancake at home

Wash the potatoes and carrots, peel them and grate them into thin strips. Chop green onion leaves.
Add flour and water and stir to form a thin batter.
Beat in the eggs, add salt, and continue to stir until the batter is almost the same as egg liquid. If it is too thick, add a small amount of water.
Heat the electric pan, brush it with a little cooking oil, pour a small amount of batter, and use a wooden spatula to spread the batter into a thin pancake.
Fry until the batter is solidified, then flip to the other side and continue frying for another minute or two.
Finished product picture.