Grate the Potatoes and Onion: Using the coarse side of a box grater or a food processor with a grating attachment, grate the peeled potatoes and the onion into a large bowl.

Squeeze Out the Liquid: This is the secret step! Tip the grated mixture into the centre of a clean tea towel or a few layers of cheesecloth. Gather the corners, twist tightly, and squeeze with all your might over the sink. You will be amazed at how much liquid comes out. The drier the mixture, the crispier your pancakes will be.

Make the Batter: Transfer the dry potato and onion mixture to a clean, dry bowl. Add the beaten eggs, plain flour, salt, pepper, and grated 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 or non-stick works well) over a medium-high heat. Add 1 tablespoon of oil and a knob of butter (about a quarter of the total). Let it heat up until the butter is foaming and sizzling.

Fry the Pancakes: Take a large spoonful of the batter (about 2-3 tablespoons) and carefully place it into the hot pan. Use the back of the spoon to flatten it into a pancake about 10cm wide and 1cm thick. I find that I can fit 3-4 pancakes in my pan without overcrowding.

Cook Until Golden: Fry for 4-5 minutes on the first side, undisturbed, until the underside is a deep golden brown and the edges are visibly crisp. Use a fish slice to carefully flip them over.

Finish Cooking: Cook for another 3-4 minutes on the second side until equally golden and cooked through. The pancake should feel firm to the touch.

Drain and Serve: Transfer the cooked pancakes to a wire rack set over a baking tray to drain any excess fat. This keeps them crisp. You can keep them warm in a low oven (around 100°C) while you cook the remaining batches. Add more oil and butter to the pan for each new batch. Serve immediately with soured cream, apple sauce, and a sprinkle of fresh chives.