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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.
Place the grated potatoes in a sieve and toss with 1 tsp salt. Let rest to draw out moisture.
Once the boiling potatoes are done, drain off water and return potatoes to pan. Add butter and milk, mash with a potato masher.
Add eggs and green onion, stir.
In a separate bowl, combine dry ingredients (salt, pepper, flour, baking powder) and add to the pot.
Add the shredded potatoes and mix well to form a thick batter.
In a large skillet, heat oil until smoking, add 1 Tbs of butter.
Scoop batter into pan making 4 inch rounds, flatten if needed.
Cook on each side until golden brown, remove and drain on paper towels. Serve while hot.