In a large bowl, beat the eggs and then add the flour, salt, and milk and whisk to combine.

Peel the raw potatoes and then grate them coarsely.

Work quickly so the potatoes don’t darken and get starchy.

Add the grated potatoes to the egg mixture and stir to mix.

Heat 3-4 tablespoons lard or shortening in a large frying pan and let it melt.

Ladle a small amount of the pancake batter (it will be rather runny) into the frying pan and spread each pancake so it’s thin.

Fry them quickly, turning the pancake over when the first side is crisp and golden.

Cook the second side so it’s crisp and golden as well.