Ingredients
Makes 12 (4-inch) pancakes
3 large eggs
1 ½ teaspoon salt
Freshly ground black pepper to taste
⅛ teaspoon freshly grated nutmeg
2 pounds starchy potatoes, peeled, coarsely grated and squeezed dry
1 medium onion, grated
1 cup vegetable oil for frying
Directions
To make batter:
In large mixing bowl, lightly beat eggs, salt, pepper and nutmeg. Add potatoes and onion. Stir to combine.
To cook pancakes:
Put vegetable oil in large cast-iron skillet. Heat until shimmering but not smoking. Drop ⅓ cup batter into skillet, flattening it into disk with pancake turner. From additional pancakes until skillet is full but not crowded. Fry pancakes for 2 to 3 minutes or until browned on bottom. Turn. Cook for 2 to 3 minutes or until done. Drain on double thickness of paper towels set on cooling rack. Repeat with remaining batter.