Preheat a non-stick skillet over medium heat for about 2 minutes.

In a large mixing bowl, combine shredded potatoes, cheddar cheese, chopped green onions, all-purpose flour, eggs, and a pinch of salt and pepper. Stir well until blended and slightly sticky.

Pour a generous amount of vegetable oil into the warmed skillet, ensuring even coverage.

Scoop a heaping tablespoon of the potato mixture into the skillet and flatten into a pancake shape, about 1/2 inch thick.

Fry the pancakes for 3-4 minutes on one side until golden brown, then flip and fry for another 3-4 minutes.

Transfer cooked pancakes to a plate lined with paper towels to drain excess oil.

Serve hot, preferably with your favorite dipping sauces.