Grate the Potatoes and Onion: Using the fine side of a box grater, grate the peeled potatoes and the onion into a large bowl. Alternatively, you can use the shredding disc on a food processor for a speedier job.

Squeeze Out the Moisture: This is the most important step for crispy results. Tip the grated mixture into a clean tea towel or a few layers of cheesecloth. Gather the corners, hold it over the sink or another bowl, and twist and squeeze with all your might. You’ll be amazed at how much liquid comes out. The drier the mixture, the crispier your pancakes will be.

Combine the Mixture: Transfer the dry, squeezed potato and onion mixture to a clean, dry bowl. Add the beaten eggs, plain flour, salt, pepper, and nutmeg (if using). Mix everything together with a fork until just combined. Don’t overmix.

Heat the Pan: Place a large, heavy-bottomed frying pan (cast iron is excellent here) over a medium-high heat. Add 2 tablespoons of the oil and half the butter. Let it heat up until the butter is foaming and the oil is shimmering.

Fry the Pancakes: Take a heaped tablespoon of the mixture and drop it into the hot pan. Gently flatten it with the back of the spoon to form a pancake about 8-10cm in diameter. Don’t overcrowd the pan; work in batches of 3-4 pancakes at a time. I find that using a fish slice is the best tool for this, as it helps flatten them evenly.

Cook Until Golden: Fry the pancakes for 3-4 minutes on the first side, until the edges are deep golden brown and crispy. Flip them carefully and cook for another 3-4 minutes on the other side. The centre should be cooked through and tender.

Drain and Keep Warm: Once cooked, transfer the pancakes to a wire rack set over a baking tray. This allows air to circulate and keeps the bottoms from going soggy. You can keep the cooked batches warm in a low oven (around 100°C) while you fry the rest.

Repeat: Wipe the pan clean with a paper towel between batches if any bits have burned. Add the remaining oil and butter and repeat the frying process until all the potato mixture is used up.

Serve Immediately: Serve the potato pancakes hot, straight from the pan or oven, with your favourite accompaniments.