Peel and coarsely grate the potatoes. Place in a colander or large sieve over a bowl and let drain for 10-15 minutes. Press a couple of times to help the process along.

Once most of the liquid from the potatoes has collected at the bottom of the bowl, move the drained potatoes to the side and discard the liquid, reserving the starch settled underneath it, or discard everything.

Beat the eggs with the salt, pepper, nutmeg and add the corn or potato starch if using.

Heat ¼ cup of cooking oil in a frying pan over medium to medium-high heat. When hot, add a large spoonful of potato egg mixture to the oil and flatten it out using the back of the spoon.

Fry until each side is golden and crispy, about 4 minutes per side, depending on the size of the pancakes.

Drain the cooked potato pancakes over paper towels before serving. Serve while still hot with apple sauce or sour cream as a dip.