Thinly slice 3 medium potatoes using a slicer and mix with 0.3 tbsp salt. Let sit for 3 minutes.

After the potatoes soften and release moisture, add 2 tbsp pancake flour and mix to form a batter.

Heat a pan with cooking oil on medium-low heat. Spread the batter evenly across the pan.

Cook one side until golden brown, then flip using a spatula.

Cook the other side until golden and crispy. Create a small indent in the pancake for the egg.

Place the egg in the indent and tear 1 slice of cheddar cheese into pieces, scattering them over the pancake.

Cover the pan with a lid and cook on low heat until the egg is cooked to your desired doneness.