In a large mixing bowl, grate your russet potatoes and add cornstarch, salt, black pepper, and chopped green onions. Mix thoroughly for about 2 minutes.

Fold in the grated mozzarella cheese until evenly distributed throughout the potato mixture. Mix gently for 1-2 minutes.

Heat a non-stick skillet over medium heat and add a light drizzle of oil. Wait about 1 minute until the oil shimmers.

Portion the potato mixture into the pan, spacing them about an inch apart. Flatten each scoop into a pancake shape, about ½ inch thick. Cook for about 3-4 minutes until golden brown.

Carefully flip each pancake once golden brown and cook on the other side for an additional 3-4 minutes.

Sprinkle additional grated mozzarella on top of each pancake before removing them from the skillet, covering briefly to melt the cheese for about 1 minute.

Transfer to a serving plate, garnish with chopped green onions, and serve warm.