Start by making the filling. Peel and chop the onions, chop the greens finely. Chicken fillet wash, dry, cut into small cubes, salt and pepper. Grate the cheese on an average grater. In a small amount of oil, separately fry the onions and chicken until ready.
Peel the potatoes and grate them on a large grater. Please salt. Leave for 3-5 minutes, then squeeze out the juice, add eggs, flour and mix. Place the potato dough on a heated frying pan and spread over the entire surface as a pancake. When the potatoes are covered with a golden crust, turn it over. On the toasted side lay out the filling: chicken, onion, cheese and greens.
After 3-4 minutes, flip half a potato pancake so that the filling remains inside. Fry the pancake until ready for another 5 minutes.
Serve hot with sour cream or cream sauce.
