Scallion and Potato Egg Pancake

Prepare two small potatoes; two potatoes can make two pancakes.

Prepare an appropriate amount of chopped green onions and barbecue seasoning.

Peel the potatoes.

Cut into thin strips; the thinner, the better.

The shredded potatoes do not need to be washed; place them directly into a large bowl and add two spoonfuls of flour.

Use your hands to shake the flour apart, letting a thin layer of flour coat the surface of the shredded potatoes.

Put the potato shreds coated with flour into the bowl to shape them.

Heat oil in a frying pan, place the shaped potato patty into the pan, and shake the frying pan frequently to ensure the potato patty heats evenly.

Flip the pancake; this is a skillful feat of flipping the pan, and it didn't break—so lucky 👏

Break an egg into the batter.

Spread the egg liquid with a small spatula.

Flip it over again, fry the eggs until cooked, and sprinkle barbecue seasoning on top.

Sprinkle barbecue powder on both sides, and add some chopped green onions just before serving.

Finished product. Cut into small pieces.

Finished product. Golden, crispy, and really delicious!