Place shredded potatoes in a cheesecloth and wring out, extracting as much moisture as possible. In a bowl, stir together the potatoes, onion, eggs, flour, nutmeg and salt. In a large frying pan over medium-high heat, heat the oil until hot. Drop potato mixture into the hot oil, pressing and spreading mixture out to 1/4" thick pancakes about 4" in diameter. Brown on one side, turn and brown on the other. Serve hot with equal parts strawberry purée and maple syrup – or for a savoury treat, applesauce with sour cream and chives. Serves 2-4.