Peel potatoes and shred on a coarse grater. Place shreds in a thin tea towel and twist to wring out the liquid.

Preheat oven to 425 degrees F. Place a well-seasoned, 12-inch cast iron skillet over high heat and add olive oil.

In a large bowl, whisk together the eggs, Parmesan cheese, green onions, dill, and black pepper. Add potatoes and stir to incorporate.

When the oil is shimmering, add the potato pancake batter. Using a heat-proof spatula, tease it out into a even layer while leaving the top a little bit lumpy.

Cook on the stovetop for 5 to 6 minutes, until the bottom is starting to brown and set.

Transfer skillet to the preheated oven and bake for 8 to 10 minutes.

When the pancake seems cooked through, switch to the broiler and cook until the top is quite brown and crunchy.

Remove pancake from the oven and let cool in the skillet for a few minutes. Once it's no longer piping hot, slide it onto a cutting board, cut into wedges and serve.