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Place half of the potatoes in a large dutch oven pan and cover with water. Simmer until potatoes are fork tender.
While potatoes are boiling, grate the other half of the potatoes with a large grater. This can be done in a food processor if you have the grating attachment. I used a box grater and used the side with the large holes.
Place the grated potatoes in a sieve and place sieve over a bowl. Toss potatoes with 1 tsp salt and let potatoes rest so the moisture will be drawn out. Toss the potato water.
Once the boiling potatoes are done, drain off water and return potatoes to pan. Add butter and milk to pan, mash with a potato masher.
Add eggs and green onion, stir.
In a separate, small bowl add the dry ingredients (salt, pepper, flour, baking powder), stir until well combined, add to the pot.
Add the shredded potatoes. Mix all ingredients well, you should have a lumpy, thick pancake-like batter. If it's too thick, add more milk.
In a large skillet, heat up 2 Tbs of oil until it starts to smoke, add 1 Tbs of butter.
Using a measuring cup, scoop batter into pan making 4 inch rounds, tamp down if needed to flatten.
Cook on each side until golden brown, remove and drain on paper towels. Serve while hot.