Main Ingredients

12 small potatoes

Supplementary Ingredients

Scallion

Small handful of green onions

Salt

Small amount of salt

Small amount of salt

Peanut oil

Several amount of oil

Specialty salt and green onions for the potato pancake

1.

Wash the small potatoes, boil them in water, peel off the skin one by one, and pat them flat with the back of a knife to make them into patties

2.

Pour peanut oil into an iron pot, and heat it up until it is 80% hot

3.

Pour the patted flat small potatoes into the pot, and try to spread them all over the bottom of the pot, do not overlap them, and fry them over a medium-low heat without turning them

4.

When the potatoes are slightly browned on both sides, gently turn them over with a spatula and continue frying over medium-low heat

5.

Fry until the potatoes look browned on both sides of the cake, then gently toss with a spatula to add salt and pepper, and sprinkle in the green onions, toss to coat evenly, and serve