Shredded potato and egg cake

1. Wash and peel the potatoes, wipe them into thin shreds.

2. Cut the ham sausage (using chicken sausage) into two slices and chop the scallions into small pieces.

3. Add a little flour and water to the shredded potatoes and stir to make a batter.

4. Add ham slices, scallions, and salt, and continue stirring evenly.

5. Add eggs and stir until the batter is slightly thinner.

6. Brush a small amount of cooking oil evenly in a flat pan, heat it up, pour in batter, and spread it out into thin pancakes with a shovel.

7. Heat over low heat until the batter solidifies, then flip over to the other side.

8. Burn until both sides are golden and ripe.

9. Finished product drawings.