• 1½ lb (675 g) potatoes, grated
• 4 eggs, lightly beaten
• 2 tablespoons plain flour
• 1 teaspoon salt
• Pinch of grated nutmeg
• Oil for frying

Method:

1. Rinse the grated potatoes, then put them into a clean tea towel and wring the towel to extract as much moisture as possible.
2. Put the potatoes in a bowl and stir in the eggs. Sift the flour and salt together and mix into the potatoes with the nutmeg.
3. Heat enough oil in a heavy frying pan to give a depth of about ¼" (5mm).
4. Divide the potato mixture into 4 and press the first quarter into the oil, pressing down with the back of a fish slice to make a flat pancake.
5. Cook over a medium heat until brown and crisp on the bottom, then turn and brown the other side.
6. Drain on kitchen paper while you cook the other 3 pancakes in the same way, renewing the oil as necessary.
7. Serve hot. Makes 4 pancakes.