I prepared potatoes by peeling them.

I'm going to roughly chop the potatoes in a hand blender, add eggs, flour, and salt, and grind them all at once. When I used to grind potatoes, I had a hard time grinding them on a grater. My arm hurts, and as I grind it, the first ones changed color, so I quickly ground the potatoes. It's because of browning. It's convenient to change the hand blender in an instant.

Even if you turn it around for a few seconds, it has good power, so you change it in an instant.

Rather than grinding it finely like porridge, I thought grinding it until the grains are chewed would be good and delicious.

I heated the pan enough, poured cooking oil, and put potatoes on it. (You need to heat the pan enough to prevent it from sticking.) There are eggs and flour in the potato, so it's not cooked inside and it's easy to burn on the outside. In this case, it is important to reduce the heat, close the lid, and cook it over low heat for a long time.

Until the bottom of the potato is golden (look at the edge of the dough). It changes color to a golden color.) I'll cook it thoroughly.. If you flip it over, you can flip it so it doesn't rip. It's important not to flip too early. I can take it out after cooking the other side well, right?

I put potato hotcakes on a plate, sprinkled yogurt and whipped cream on top, and topped with strawberry bean pots.