Place a sieve or colander in a large bowl or saucepan to leave plenty of space for the excess liquid to drain. The drier the dough for hash browns, the tastier they will be.

Peel the potatoes and grate them coarsely directly into the sieve. Squeeze any liquid from the potatoes using your hands or pressing with a strong spoon. Add flour, raw eggs and salt to the potatoes, stir and leave for 20-30 minutes.

Line a plate with paper towels to absorb excess oil.

Heat the frying pan properly, add oil, and heat it well. Scoop the pancake batter from the sieve with a tablespoon and place it on the frying pan.

Fry as you would fry pancakes: a few minutes on one side, a few on the other.

Place the finished hash browns on a plate with a napkin.