Begin by peeling and grating 2-3 russet potatoes into a bowl. Squeeze out excess moisture using a kitchen towel.

Combine the grated potatoes with 2 tablespoons of cornstarch, salt, and black pepper.

Add 2 finely chopped green onions and mix thoroughly. Fold in 1 cup of grated mozzarella cheese.

Heat a non-stick skillet over medium heat and drizzle in a tablespoon of vegetable oil.

Transfer the potato mixture into the pan, forming round pancake shapes. Cook for 3-4 minutes until golden brown.

Flip the pancakes carefully, sprinkle extra cheese on top, and cook for another 3-4 minutes.

Transfer to a serving plate and garnish with additional chopped green onions. Serve warm.