Rosemary potato rub

Overview

I’ve never made potato tsacha. In fact, I have never eaten potatoes like this at home. But I was suddenly inspired when I saw other people's potato tsa-cha, and I instantly decided to connect the rustic-flavored yam tsa-cha with the rather western-style rosemary - who knew there were so many rosemary waiting to be solved in the refrigerator? I didn't bother to figure out how to do Yang Yao Tsa Tsa, so I just took everything for granted and did whatever I wanted. After wiping the potatoes, I hesitated for a moment. Do I need to wash the shredded potatoes when wiping the potatoes? After thinking about it for a while, in order to make the potatoes stick better into cakes due to the presence of starch, and to save trouble, I stopped shopping. After a lot of fuss, it was finally done. . . . .

Tags

• hot dishes
• oil
• potatoes
• black pepper
• fresh rosemary
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Wash and peel potatoes

   

3. 3 Scrape

   

4. 4 Wash and chop rosemary

   

5. 5 Pour oil into the pot and heat it

   

6. 6 Pour in shredded potatoes and stir-fry a few times

   

7. 7 Add salt and stir-fry evenly

   

8. 8 Pour in the chopped rosemary and black pepper, stir-fry evenly

   

9. 9 Shape into a cake shape, press it tightly, and fry until the bottom is golden

   

10. 10 Flip and fry the other side

    

11. 11 When golden brown on both sides, remove from pan and serve