Grate the potatoes using a coarse grater and place them in a bowl. Sprinkle with 0.5 tsp of salt and let sit for a few minutes to release excess liquid.

Squeeze the grated potatoes using a clean dish towel or your hands to remove as much moisture as possible.

Finely chop the green onions and set them aside.

In a separate bowl, whisk the eggs and add more salt and pepper to taste.

Heat a generous amount of vegetable oil in a non-stick skillet over medium heat.

Spread the grated and dried potatoes evenly in the skillet. Pour the beaten eggs over the potatoes, ensuring coverage, and sprinkle with chopped green onions.

Cover and cook on low heat for about 10 minutes, allowing the bottom to set while the top remains tender.

Carefully flip the pancake with a spatula and cook uncovered for an additional 6 to 10 minutes.

Once cooked, transfer the pancake to a plate and serve hot.