Peel and shred the potatoes using a box grater or food processor. Immediately transfer to a bowl of cold water to prevent browning.

Drain the shredded potatoes thoroughly using a fine-mesh strainer, then squeeze out excess moisture using kitchen towels or cheesecloth.

In a large bowl, combine dried potato shreds with eggs, cornstarch, minced garlic, soy sauce, salt, and black pepper. Mix well.

Fold in half of the shredded cheese and chopped scallions, reserving the rest for topping.

Heat a non-stick skillet or cast iron pan over medium-high heat with a thin layer of vegetable oil.

Scoop about 1/3 cup of potato mixture per pancake into the hot pan, pressing flat with a spatula to create uniform thickness.

Cook undisturbed for 4-5 minutes until the bottom is deep golden-brown and crispy.

Flip carefully, sprinkle reserved cheese and scallions on the cooked side, and cook for another 3-4 minutes.

Transfer to a paper towel-lined plate briefly, then move to a serving platter.

Sprinkle sesame seeds over finished pancakes and serve immediately while hot and crispy.

Repeat with remaining batter, adding more oil to the pan between batches as needed.