Cheese-stretched Potato Pancake

Peel the potatoes and cut them into thin shreds, rinse off the surface starch with water, pat dry with kitchen paper, then mix with salt, black pepper, and flour, adding a small amount of oil.

Cook the corn kernels in advance and set aside, prepare the ham cubes and beaten eggs, and let the shredded mozzarella cheese soften at room temperature beforehand.

Pour a small amount of oil into a frying pan, add the shredded potatoes, and cook over low heat. Use a spatula to press the shredded potatoes firmly. Fry until the bottom turns golden, then flip it. On half of the potato pancake, spread a layer of shredded mozzarella cheese, then evenly sprinkle a layer of sweet corn kernels, a layer of diced ham, pour the beaten egg on top, and finally sprinkle another layer of shredded mozzarella cheese on top.

After the egg liquid has slightly set, fold the other half of the potato pancake over, enclosing the rich filling in the middle. Use a spatula to shape it and flip it occasionally. Fry the potato pancake until both sides are golden, then it can be served.

Off the stove.

Chili pepper sauce.

Paired with chili pepper sauce, the chili peppers have a smooth texture. As a condiment, it is very popular in my family. Just a few drops can greatly enhance the dish! The flavor is significantly upgraded, and it is indispensable for seasoning both Chinese and Western cuisine—an all-purpose chili sauce.

Richly pulled, cheese bursting.

Finished product.