2. First, deal with the potatoes. Rinse the potatoes with clear water to clean the dirt on the skin, and peel them off with a knife. If you have a brush at home, you can shred the potatoes like carrots. If you have a good knife, you can shred them directly by hand.
3. Prepare a basin of clean water, and soak the cut potato shreds in the basin for one minute. Soaking the potato shreds with water can not only prevent the potato shreds from oxidation and blackening, but also wash off the excess starch in the potato shreds, so as not to be too sticky when frying potato cakes.
4. Add a proper amount of water into the soup pot and bring it to a boil. When the water boils, put the soaked shredded potatoes and carrots in the pot and blanch them together. Because the potato cake needs to be fried in the pan later, the shredded potatoes and carrots should not be blanched for too long. Generally, they can be cut off in about 3 seconds. Remove the blanched shredded potatoes and carrots from cold water.
5. When the shredded potatoes and carrots cool down, peel off the sausage casing and cut it into shredded ham with a knife; Clean the shallots after removing the old leaves, and cut them into finely chopped shallots for later use.
6. pour the egg white after two eggs are broken into shredded potatoes, and put the yolk in a clean bowl for later use. It is enough to stir the amount of one potato with the egg whites of two eggs, and the remaining two eggs only need the yolk to spread the cake, which can be used when the egg whites are separated into clean bowls for other dishes.
7. Put the shredded ham into a bowl containing shredded potatoes, add a spoonful of edible salt and a little pepper according to your own preference, and finally stir all the ingredients evenly, so that the consistency of the egg liquid can fully wrap each shredded potato without scattering.
8. Brush a proper amount of peanut oil in the pan, then simmer the pan. When the oil is slightly hot, put the prepared shredded potatoes into the pan with a spoon. A general pan can probably put four potato cakes at the same time. When the egg liquid is not solidified, use chopsticks to adjust the messy shredded potatoes into the shape of a bird's nest, leaving a groove in the middle of the bird's nest, and put the four egg yolks separated from the egg white into the four bird's nests respectively.
9. Fry the potato cake until the egg at the bottom is solidified. When the shredded potatoes are slightly browned, carefully turn them over with a spatula, and fry the other side until golden and crisp. Use small and medium fire in the whole process. If the fire is too big, it will easily lead to the surface layer of potato cake being burnt off and the inside is not ripe. Brush the potato cake with a layer of tomato sauce before taking out the pot, sprinkle with a little chopped green onion and black sesame seeds and serve.
1. The golden crispy potato cake of the Bird's Nest is ready.