In a medium bowl, combine 1½ cups shredded potatoes with chopped green onions, salt, pepper, onion powder, garlic powder, smoked paprika, and turmeric if using.

Mix in ⅓ to ½ cup shredded Parmesan cheese, adjusting the amount based on your preference for cheesiness.

In a separate small bowl, beat 2 eggs thoroughly. The eggs act as a binding agent, so ensure they’re well-mixed.

Add the beaten eggs to the potato mixture and stir until everything is well combined and holds together. If the mixture seems too dry, add one more beaten egg.

Warm a small non-stick skillet over medium heat and add 2 tablespoons of vegetable oil, spreading it evenly across the surface.

Spoon the potato mixture into the pan, spreading it evenly to form a round patty. Press gently to compact.

Reduce heat to medium-low, cover with a lid, and cook for 3-4 minutes until the potatoes are tender and steamed through.

Remove the lid and continue cooking on medium-low heat until the bottom develops a golden-brown crust, about 3-4 minutes more.

Using a spatula, carefully flip the galette. Add a little more oil if needed and cook the second side until golden and crispy, another 3-4 minutes.

Transfer to a plate and serve hot while the crust is still crispy.