Potato Flatbreads with Egg and Green Onion
These fluffy, golden, pan-fried potato flatbreads are filled with a savory mixture of hard-boiled eggs and crisp green onions, making them a perfect, comforting bite.
Ingredients
- 150 g boiled potatoes
- 200 ml potato cooking water
- 1 tsp salt
- 1 tsp sugar
- 1 tsp dry yeast
- 1 egg
- 450 g all-purpose flour
- vegetable oil · for frying
- 3 boiled eggs
- green onions
- 2 tbsp sour cream
- salt · to taste
Preparation
- 1
Boil the potatoes until tender, reserving 200 ml of the cooking water. Allow the water to cool until it is warm to the touch.
- 2
Mash the boiled potatoes until completely smooth and free of lumps.
- 3
In a large mixing bowl, combine the warm potato water, salt, sugar, and yeast. Whisk in the egg and the mashed potatoes until well incorporated.
- 4
Gradually incorporate the flour, kneading until a soft, elastic dough forms. Cover the bowl with a clean towel and let the dough rise in a warm spot for approximately 1 hour.
- 5
Prepare the filling by finely chopping the boiled eggs and green onions. Combine these in a bowl with the sour cream and salt, stirring until well mixed.
- 6
Divide the proofed dough into small portions and form into balls. Flatten each ball, add a portion of the filling to the center, and pinch the edges together to tightly seal.
- 7
Heat vegetable oil in a frying pan over medium to medium-low heat. Fry the flatbreads on both sides until golden brown and thoroughly cooked.
- 8
Remove from the pan and drain on paper towels to remove excess oil before serving.
