Potatoes are a particularly cheap ingredient. Here are five delicacies made with potatoes.

1. How to make bacon and potato pancakes: 1.

Wash the potatoes, cut them in crosses on the surface, not too deep, cook them in a pot over high heat, take them out, peel them and press into mud; 2.

Finely chop bacon and onions.

Pour oil into the pot, turn the heat to 40% hot, add bacon and stir-fry the oil, then add onions, wait until the onions become transparent and serve out; 3.

Pour bacon and onions into mashed potatoes, add salt and black pepper and mix well; 4.

Pour oil into your hands and knead the ingredients into a cake; 5.

Heat oil in a pan. When it is 70% hot, add small pancakes and fry until golden brown.

2. How to make spicy potato shredded cake: 1. Peel the potatoes, wash and shred them, moisten the pot with a little oil, heat it to 50% heat, add the potato shreds and fry until they are raw; 2. Gather the potato shreds and gently use a spatula.

Press lightly, add oil from the edge of the pot and fry without stirring; 3. Use a shovel to press the potato shreds while frying, so that the potato shreds form into cakes; 4. When one side is browned, turn it over and continue to fry until golden brown; drain off the oil

Then put it on a plate and sprinkle with chili powder, pepper powder, and MSG.

3. How to make Korean potato pancakes: 1. Wash and peel the potatoes, cut into thick slices, steam, sieve and press into puree. 2. Beat the eggs, add milk, sugar, salt and glutinous rice flour and stir evenly; 3. Mix

Mix the prepared egg liquid into the mashed potatoes, adjust to the appropriate softness, then divide into small balls of even size and flatten; 4. Heat a little oil in a pan, add potatoes and sprinkle with a little chopped green onion, fry until the bottom

Turn over and fry the other side until browned.

4. How to make Spanish potato pancakes: 1. Peel the potatoes and cut them into thin slices. Use water to rinse away the starch on the surface of the potato slices and set aside (soak the potato slices in water to prevent discoloration).

Shred the onion, beat the eggs with salt; 2. Heat the oil in a small pan, add the potato slices and fry slowly until the edges are slightly browned, then remove from the pan.

5. Ingredients for Japanese potato croquette: 1 medium potato, appropriate amount of carrots and corn kernels, appropriate amount of starch, appropriate amount of eggs, appropriate amount of bread crumbs, a small spoonful of salt, black pepper, salad dressing. Method: 1. Peel the potatoes first and cut them into pieces.

Cut into small pieces, place on a plate, and steam in a steamer.

2. Crush the steamed potatoes into a puree, add thawed and blanched vegetable cubes (carrots, corn kernels, peas), you can also add diced onions, cooked shrimps, fried minced meat, etc., according to your own needs

Add salad dressing, salt and black pepper to taste and mix well.

3. Divide the mixed mashed potatoes evenly into several portions, and then arrange them into shapes.

Don't make it too big, otherwise it will be difficult to operate when frying.

4. First coat the mashed potatoes with a thin layer of starch.

5. Then coat with a layer of egg wash.

6. Finally, wrap a layer of bread crumbs, but not too thick, otherwise it will not taste good.

7. Heat the oil pan to about 180 degrees (put a chopstick in and you can see obvious bubbles), fry the prepared croquettes until golden brown. Because the dough is very thin, it is easy to fry.

If it changes color after frying, don't fry it for too long.

8. After frying, put it on kitchen paper or a drain rack to control the oil before eating.