Peel and grate 2-3 medium russet potatoes and squeeze out excess moisture with a kitchen towel.

In the bowl with grated potatoes, add 1/4 cup of cornstarch, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until well combined.

Finely chop 2-3 green onions and fold them into the potato mixture.

Grate 1 cup of mozzarella cheese and fold it into the potato mixture until evenly incorporated.

Preheat a non-stick skillet over medium heat and add 2-3 tablespoons of neutral oil.

Scoop about a quarter cup of the potato mixture onto the skillet and flatten into a round pancake. Cook for 3-4 minutes until golden brown.

Flip each pancake and add a bit more grated cheese on top, cooking for an additional 1-2 minutes until the cheese melts.

Transfer pancakes to a plate lined with paper towels to absorb excess oil and serve warm.