Grate 4 lb peeled russet potatoes. Drain excess moisture from potatoes, squeezing through cheese cloth, if necessary.
Place in large bowl with 6 oz (2 cups) finely chopped green onions. Stir in 2 eggs, slightly beaten, 1 Tbsp kosher salt and 2 tsp ground white pepper.
Divide and shape into twenty-four 2-1/2- to 3-inch diameter cakes.
Heat 1 tablespoon olive oil and 1 tablespoon clarified butter in skillet over medium high heat until hot.
Add potato cakes in batches; fry until lightly browned on both sides and cooked through, adding more oil and butter as needed.
Drain on paper towels. The cooked potato pancakes may be refrigerated until ready to serve.
Reheat in 350°F oven.