Potato shredded egg pancake

Overview

This breakfast pancake is very simple. You don’t have to get up early. There are no limits on the ingredients. It has noodles, vegetables and eggs. It is simple to process. Just stir and mix. No noodles or waiting. Once the pan is fried, the meal comes out of the pot. It is a real quick dish and can be served on the table in about 10 minutes. You have to make more at one time. If you eat less, it will not be enough. This is a breakfast that my family often makes in winter. I will not get tired of eating it even for three days. It is a bonus for lazy people. Friends who like it can start making it.

Tags

• staple food
• home cooking
• breakfast
• cake
• egg
• flour
• oil
• onions
• potatoes
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients, peel and wash the potatoes and carrots respectively and set aside. Use 2 eggs at the end.

   

2. 2 Grate the potatoes and carrots into shreds with a grater and add salt and pepper to taste.

   

3. 3 Add the eggs and mix well. You can also add an appropriate amount of water.

   

4. 4 Peel, wash and chop the green onions, add to the batter and stir evenly.

   

5. 5 Brush the pan with a thin layer of oil, spooning one pancake at a time.

   

6. 6 Put it in a pot and sear it over low heat. If you don’t have a frying pan, a wok is also a good choice.

   

7. 7 Flip and cook until cooked.

   

8. 8 Take it out of the pot and serve it with breakfast porridge. It is delicious and nutritious.