Puree the scallions and eggs together in a food processor fitted with the metal blade until they are smooth and fluffy. Add the potatoes and pulse until the mixture is finely chopped but still holds some of its texture. Add the salt, pepper and matzo meal and quickly process to combine. Do not over process. 

Heat ¾ inch of oil in a large non-stick skillet on medium high heat. Take a 1/4 cup measure and spoon the batter into the skillet. Do not overcrowd the pan.  Fry the pancakes until they are golden brown on one side, about 3 – 4 minutes. Then, flip the pancakes and brown the other side for another 3 minutes. They should be golden brown. Transfer the pancakes to a cooling tray and let them drain for a minute or two. Allow the excess oil to drain. Serve and enjoy!