Rinse, scrub and grate the potatoes on the large size grater side of a box grater.
Add the sliced green onions, ginger, and season with salt and pepper to taste.
In a non-stick pan heat the vegetable oil over medium heat. Form thin patties of the potato pancakes using your hands. Gently place the potato pancakes into the preheated pan with the oil (you may have to work in batches depending on the size of your pan). Cook the potatoes for about 3-5 minutes on each side until they are golden brown. Remove them from the pan and keep warm in a low oven.
To make the miso butter, combine the unsalted butter with the miso in a small bowl until well mixed. Serve the butter with the crispy potato pancakes.
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