The present invention relates to a method for manufacturing potato dough for a flat cake and a method for manufacturing a potato flat cake or a potato pancake using the same. The method for manufacturing the potato dough for the flat cake according to the present invention comprises: a potato cleaning and peeling step (S100) of cleaning the potato to remove abnormal materials attached on the potato and peeling the potato； a potato grinding step (S110) of grinding the peeled potato in a paste form； a moisture removing step (S120) of pressing the ground potato paste to separate a potato juice (moisture)； an onion grinding step (S130) of manufacturing an onion paste to be mixed with the potato paste from which the potato juice has been removed； a potato paste and onion paste mixing step (S140) of mixing the ground potato paste with the ground onion paste at a regular ratio； a tapioca starch mixing step (S150) of regularly mixing tapioca starch with the mixture of the potato paste and the onion paste； and a subsidiary material adding step (S160) of adding Cheongyang red pepper or salt to the dough made by mixing the potato paste, the onion paste and the tapioca starch. The present invention, by the composition, mixes the potato paste with the onion paste and adds the tapioca starch to the mixture to manufacture the potato dough, thereby maintaining a gooey taste and soft texture for a long time without being rapidly hardened； enhancing merchantable quality； maintaining the unique taste and flavor of the potato even after cooking the potato flat cake or the potato pancake using the potato dough； and enabling a user to take balanced nutrients of the potato.본 발명은 부침용 감자반죽의 제조방법 및 이를 이용한 감자부침 또는 감자전병의 제조방법에 관한 것이다.본 발명에 따른 부침용 감자반죽의 제조방법은 감자에 붙은 이물질이 제거되도록 세척하고 감자의 껍질을 제거하는 감자 세척 및 박피 단계(S100)； 상기 박피된 감자를 갈아서 페이스트 형태로 마쇄하는 감자 분쇄 단계(S110)； 상기 분쇄되어 형성된 감자페이스트에서 생성된 감자즙(수분)을 압착하여 분리하는 수분 제거 단계(S120)； 상기 감자즙이 제거된 감자페이스트와 혼합될 양파페이스트를 제조하는 양파 분쇄 단계(S130)； 상기 분쇄된 감자페이스트와 양파페이스트를
