Potato Pancakes with Chinese Cabbage and Eggs

Olive oil for cooking: For frying, giving the pancakes a crispy edge and golden color.

Instructions:
Prepare the Vegetables:

Peel the potatoes and grate them into a large bowl. Using a clean kitchen towel or cheesecloth, squeeze out as much liquid from the grated potatoes as possible. This step is crucial for crispy pancakes.

Finely chop the onion, red bell pepper, and chili pepper. If you’re sensitive to spice, you can remove the seeds from the chili pepper before chopping.

Make the Pancake Batter:

To the bowl of grated potatoes, add the chopped onion, red bell pepper, chili pepper, and cooked ham. Mix well to combine.

Beat the eggs in a small bowl and then add them to the potato mixture along with the flour. Season with salt to taste and stir until everything is well incorporated.

Form and Coat the Pancakes:

Shape the mixture into pancakes. If the mixture is too wet to hold shape, you can add a little more flour to help bind it.
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