Drain the Potatoes: Grated potatoes may release water; it’s essential to drain this excess to achieve the perfect texture. Wrap the grated potatoes in a clean kitchen towel and squeeze out the liquid gently.
Combine with Eggs: Add the eggs to the grated potatoes, mixing until the ingredients are well integrated. Season with salt and pepper to your liking. If desired, incorporate finely chopped herbs like parsley or chives for an aromatic touch.
Cook: Heat a non-stick skillet over medium flame and add a bit of oil or butter. Spoon the potato-egg mixture into the skillet, forming either small pancakes or a single large one. Cook until each side is golden brown and crispy, approximately 3-4 minutes per side.
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