Start by peeling and grating 400 g of Russet potatoes into a large bowl. Ensure to drain any excess moisture to achieve maximum crispiness. Once properly drained, add ¼ cup of cornstarch, ½ teaspoon of salt, ¼ teaspoon of black pepper, and 2 finely chopped green onions to the bowl. Mix everything well until evenly combined, forming a thick potato mixture.

Now, incorporate 1 cup of grated mozzarella cheese into your potato mixture, stirring gently to combine.

Next, heat a non-stick pan over medium heat. Drizzle a light coating of oil—enough to cover the bottom—allowing the oil to heat until it shimmers.

Using a spoon or ice cream scoop, take spoonfuls of the potato mixture and place them onto the hot pan. Flatten each scoop into pancake shapes while ensuring enough space between them.

Cook the pancakes for approximately 3–4 minutes on one side until golden brown. Carefully flip each pancake, allowing the other side to cook for an additional 3-4 minutes.

In the final minutes of cooking, sprinkle additional grated mozzarella cheese on top of each pancake. Allow the cheese to melt.

Once cooked, transfer the pancakes to a serving plate lined with paper towels to absorb excess oil. Garnish with any remaining chopped green onions and serve warm.