Ingredients:

4 potatoes (450-500 g)

2 eggs

A small bunch of green onions

Salt, to taste

Ground black pepper, to taste

Vegetable oil

Directions:

Grate the potatoes on a coarse grater. Add 0.5 tsp. of salt and squeeze out the excess liquid from the potatoes.

Finely chop the green onions.

Beat the eggs in a bowl and season with salt and black pepper. Mix well.

Heat a sufficient amount of vegetable oil in a pan. Add the grated potatoes and press down slightly to form a pancake shape.

Pour the beaten eggs over the potatoes and sprinkle with chopped green onions.

Cook over low heat for 10 minutes with a lid on.

Flip the pancake and cook for another 6-10 minutes over low heat without a lid, to ensure the top remains crispy.

Enjoy your crispy potato pancake as a quick and tasty breakfast!