Peel and grate the potatoes
Place into a cloth (I used a napkin) and squeeze out all the excess moisture until they are as dry as you can get them
Place into a large mixing bowl the potatoes, the eggs, shallots, flour and salt and pepper and mix together until well combined and season well
Heat your oil in a shallow fry pan (about 1-2cm depth) I used rice bran oil but you could use vegetable or whatever oil you like to fry in. To test whether the oil is hot enough I always use the end of a wooden spoon dipped in and if bubbles appear you are good to go. You can test with a small cube of bread too if you like
Fry the potatoes until golden both sides (I spoon in a decent amount and press down with an egg flip so they aren't too thick) and when they are done I transfer onto a oven tray with a rack on top so they stay crispy. Keep in the oven to stay warm while you do the rest in batches
Serve as is, with a sprinkle more salt. We had with bacon, spinach and a dollop of sour cream - you can have however you like though
