Shredded Potato and Egg Pancake Recipe

Ingredients:

• 2 large potatoes, peeled and shredded
• 1 tablespoon black tea powder
• 1 cup boiling water
• 4 large eggs
• 1 small onion, finely chopped
• 1/2 cup shredded cheese (optional, for extra flavor)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh chives, for garnish
• Vegetable oil, for cooking

Instructions:

Prepare the Black Tea Marinade:

• In a small bowl, mix the black tea powder with the boiling water. Allow the tea to steep for 3-4 minutes, then strain and let it cool. This mixture will be used to add a unique flavor to the pancakes.

Prepare the Potatoes:

• Place the shredded potatoes in a large bowl and pour the cooled black tea marinade over them. Let the potatoes sit for about 10 minutes to absorb the tea flavor.

Make the Pancake Batter:

• In a separate bowl, whisk the eggs until well beaten. Add the chopped onion, shredded cheese (if using), salt, and black pepper to the eggs and mix well.
• Add the marinated potatoes to the egg mixture and gently combine, taking care not to overmix.

Cook the Pancakes:

• Heat a large non-stick skillet or griddle over medium heat. Add a small amount of vegetable oil to coat the surface.
• Spoon about 1/4 cup of the potato and egg mixture onto the skillet for each pancake. Cook until the edges are set and the bottom is golden brown, about 3-4 minutes.
• Flip the pancakes and cook the other side until set and golden, another 2-3 minutes.

Serve:

• Remove the pancakes from the skillet and transfer them to a serving plate. Garnish with chopped fresh chives.
• Serve the shredded potato and egg pancakes warm, with additional toppings like sour cream or ketchup if desired.
• Enjoy your Shredded Potato and Egg Pancakes with a hint of black tea flavor, perfect for a hearty breakfast or a filling brunch. The combination of crispy potatoes and tender eggs creates a satisfying and delicious meal.