In a large bowl mix together shredded potatoes with green onions, eggs, parsley, garlic, seasoned salt, black pepper and cayenne (if using).
Heat 2 tablespoons butter with 1 tablespoon olive oil in a large frypan over medium heat until hot.
Spread the potato mixture evenly in the skillet using back of a large spoon.
Cook over medium-high heat for 2-3 minutes to brown the underside.
Reduce heat and cook further for another 6-7 minutes or until potato mixture is firm on one side.
Using two spatulas turn the pancake over, gently lift and add in 2 tablespoons butter or 1 tablespoon each of butter and olive oil under the pancake; cook for another 5-7 minutes or until the pancake is set and done to desired crispness.