Begin by peeling and grating the russet potatoes using a box grater or food processor. In a large bowl, combine the grated potatoes with cornstarch, salt, and black pepper. Add in the chopped green onions, mixing everything thoroughly until combined.

Fold in the shredded mozzarella cheese into the potato mixture, ensuring it’s evenly distributed throughout.

Heat a non-stick skillet over medium heat and drizzle in the oil. Allow the oil to heat until shimmering.

Scoop generous portions of the potato mixture into the skillet, gently flatten each scoop into a pancake shape.

Cook each pancake for 3-4 minutes on one side until it turns a golden brown. Flip and cook for an additional 3-4 minutes.

While the second side is cooking, sprinkle additional mozzarella cheese on top of each pancake.

Once both sides are crispy and golden, transfer the pancakes onto a serving plate and serve warm.