In the gentle glow of the early morning, the fragrances of potatoes and eggs blend together, forming golden pancakes in the skillet. The soft and creamy texture of the potatoes combines with the delectable taste of the eggs, creating a harmonious delight for the palate. The aroma is irresistible, and with each bite, you are greeted with a rich and savory flavor that lingers on the tongue, providing a truly enjoyable experience of the potato and egg pancake.
Ingredients for Potato and Egg Pancake:
| Potato | 4个 |
| Egg yolks | 40g |
| Egg whites | 40g |
| Chopped green onion | 5g |
| Salt and pepper powder | 5g |
| Cooked sesame | 5g |
| Barbecue sauce | 10g |
Step:
1.Prepare the ingredients. Peel and julienne the potatoes, then soak them in water. Separate the egg whites and yolks into separate bowls.
2.Fill a clean pot with water and bring it to a boil. Boil the potatoes until they are about 70-80% cooked, just until they become translucent.
3.Drain the boiled potatoes and rinse them under cold water to cool them down and remove excess moisture. Once drained, transfer them to a bowl and add the egg whites. Sprinkle with salt and pepper, then mix well.
4.Heat oil in a pan over low heat. Divide the potato mixture into four portions and shape each portion like a bird’s nest using chopsticks. Slowly fry the nests until they hold their shape, then place an egg yolk on top. Remember to gently shake the pan occasionally to prevent sticking.
5.Once the nests are nicely fried on one side, carefully flip them over to cook the other side until both sides turn golden brown.
6.Brush some barbecue sauce on top of the nests and sprinkle with black sesame seeds and chopped green onions for added flavor.
Tips:
1.Try to cut the potatoes into thin juliennes for better texture.
2.Use kitchen paper to absorb any excess oil from the cooked potato and egg pancakes.
This breakfast dish feels like a delicious gift from nature, simple yet nutritious. It allows us to not only savor the flavors but also appreciate the blessings of nature.