Korean Potato Pancakes (Gamjajeon)

Peel the potatoes. Grate the potatoes using an Asian-style grater. If using a blender, cut the potatoes into chunks and add about a half cup of water. Blend until smooth. Place a mesh strainer over a bowl or container. Pour the pureed potatoes into the strainer and let sit for 10 minutes. Chop up the nira or green onion (if using) and set aside. Once the potatoes have drained, place them into a bowl. Carefully discard the potato water, leaving the potato starch at the bottom of the bowl or container. Add the potato starch to the pureed potatoes. Add the chopped nira or green onion (if using) and the salt. Mix well. Heat a non-stick skillet over medium heat with about a tablespoon of oil. Add heaping tablespoonfuls of the potato mixture to the skillet, flattening them to about 1/4?. Let fry for about 3-4 minutes, or until golden around the edges. Flip the pancakes, add another tablespoon of oil, and fry for another 3-4 minutes. Transfer to a plate and serve hot.