Peel and grate the potatoes-work quickly or they will go pink then black very quickly.
Squeeze as much moisture as you can from the potatoes, then add the eggs, flour salt and pepper and mix well.
I like a lot of salt and pepper as they can be a bit bland otherwise.
Heat about 2 tablespoons of butter in a frying pan over medium to high heat.
When the butter is foaming, drop spoonfuls of the mix into the pan (about 3 tablespoons per cake). I can usually fit about 5 or 6 of these potato cakes in my pan.
Flatten each cake a little then cook for about 5-8 minutes aside, turn and repeat.
Remove to a warm dish and repeat with more butter and remaining mixture.
It's really important to cook these right through as they are pretty yucky if the potato is still raw,.
My mum used to add diffeent herbs, bacon, cheese, ground beef, what ever she had on hand, but I always prefered them plain, with a sprinkle of vinegar over them or mayo.