Shred potatoes, rinse out starch by running under water and massaging until water runs clear.
Use a cheesecloth to dry potatoes of as much moisture as possible.
In a large mixing bowl, combine eggs, breadcrumbs, flour, baking soda, seasonings, cheese, onion, bell pepper, and potatoes.
Mix ingredients thoroughly with hands.
Bring a large sauté pan to medium-high heat. Add in olive oil and wait for it to shimmer.
Scoop a ¼ cup of mix into pan and flatten the mound with a spatula.
Cook each side 2-3 minutes until crispy and remove to a paper towel lined plate to drain.
In a small bowl, combine sour cream and green onions for dipping.
Enjoy!
