Step 1: Prepare the Potatoes and Onion

1. Peel and shred the potatoes using a box grater or food processor with a shredding attachment.
2. Place the shredded potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes.
3. Grate the onion and combine it with the shredded potatoes in a large mixing bowl.

Step 2: Mix the Batter

1. Add the beaten eggs, flour, salt, black pepper, and nutmeg (if using) to the potato and onion mixture.
2. Mix thoroughly until the ingredients are evenly combined.

Step 3: Heat the Oil

1. Heat the vegetable oil in a large skillet over medium-high heat. You’ll need enough oil to coat the bottom of the skillet generously.

Step 4: Fry the Pancakes

1. Scoop about 1/4 cup of the potato mixture for each pancake and flatten it into a round patty, about 1/4-inch thick.
2. Place the patties in the hot oil, being careful not to overcrowd the skillet. Fry for 3–4 minutes per side, or until golden brown and crispy.
3. Transfer the pancakes to a paper towel-lined plate to drain excess oil.

Step 5: Serve

1. Serve the pancakes warm with applesauce, sour cream, or your favorite toppings. Garnish with fresh chives or parsley for added flavor and presentation.