Peel and finely grate the potatoes. Let them sit for a moment, then carefully drain the excess liquid so the mixture is moist but not watery.
Add eggs, flour, salt and pepper. Mix well. If you’re not frying immediately, add a spoonful of sour cream or yogurt to prevent darkening.
Heat oil in a frying pan. Spoon small portions of the mixture to form flat pancakes. Fry on both sides until golden brown.
Drain on paper towels to remove excess oil. Serve plain or with your favorite toppings, like sour cream or mushroom sauce.