In a large bowl, combine the grated russet potatoes with cornstarch, salt, black pepper, and most of the chopped green onions, creating a chunky, slightly sticky mixture that's ready for some cheesy goodness.

Gently fold in the grated mozzarella cheese, ensuring it’s evenly distributed throughout the potato mixture.

Drizzle a few tablespoons of oil into a non-stick pan over medium heat.

Scoop generous spoonfuls of the potato mixture onto the pan, flattening them into round shapes about ½ inch thick.

Fry each pancake for about 3-4 minutes on one side, then flip them over when they're golden brown and crispy.

Once flipped, sprinkle a little more grated mozzarella cheese on top of each pancake while they cook.

Transfer the cooked pancakes to a plate, garnishing them with the reserved green onions. Serve warm to enjoy.