Place shredded potatoes in a clean kitchen towel and squeeze out excess moisture.
Mix Ingredients:
In a large bowl, combine the shredded potatoes, green onions, flour, egg, salt, and pepper. Mix until well incorporated.
Cook the Pancakes:
Heat a few tablespoons of oil in a large skillet over medium heat. Scoop spoonfuls of the potato mixture into the skillet and flatten gently with a spatula. Cook for 3–4 minutes per side, or until golden brown and crispy.
Drain and Serve:
Remove the pancakes and place them on paper towels to drain excess oil. Serve warm with sour cream or applesauce, if desired.
