STEP 1/8
Remove the potato peel and cut into appropriate sizes and boil the salt in 1/2 teaspoon water.
STEP 2/8
If it's cooked well, poke the chopsticks and drain it, then put the potatoes back in the pot and heat it up for a moment to blow away the moisture. That way, the potatoes are fluffy and delicious.
STEP 3/8
When the potatoes are hot, press them down with a potato presser.
STEP 4/8
Add eggs, salt, pepper and corn and mix. When you boil potatoes, it's better not to season them with salt.
STEP 5/8
Cut the mixed potatoes into 4-5 pieces and make them round.
STEP 6/8
Grease a heated pan with cooking oil and fry until golden brown. If you flip it often, the potatoes will crumble, so just wait over low heat until the potatoes are golden brown.
STEP 7/8
If you use a stainless pan, it's convenient to turn it over because it falls off when you cook it.
STEP 8/8
sprinkle potatoes with sauce and drySprinkle Lang and that's it.