Rinse potato, peel and grate with a vegetable grater. Place grated potato on a damp kitchen towel, squeeze liquid from potato and let rest briefly until starch has settled. Drain liquid and mix remaining starch with shredded potatoes in a bowl. Add eggs and flour to the bowl, mix and season with salt and nutmeg.
Heat some oil in a pan and put a tablespoon of potato mixture into the pan. Flatten with the back of a spoon and fry on both sides until crispy and golden brown. Add more oil if necessary. Remove potato pancake from pan, drain on absorbent paper towel and serve with cranberries. Repeat process until all of potato mixture is used.