Grate the potatoes. Transfer to a bowl and sprinkle a pinch of salt on top to prevent browning and mix. Add the onion, green onion, egg and flour, 1 tsp salt ½ tsp ground black pepper and mix thoroughly to form batter.

Heat up vegetable oil in a frying pan on medium-high heat. Once it is hot, take about 2 tbsp of the potato batter and place into the pan. Press down with a spatula so it flattens. Repeat until the pan is filled, but pancakes are separated by about an inch on all sides. You don’t want to crowd the pan. Heat the pancakes for 3-5 minutes on each side until golden brown and crispy. Set aside on paper towels for about 2 minutes until ready to serve.