Peel potatoes and coarsely grate on large holes of the grater. Using paper towels, squeeze out as much liquid as possible
In a bowl, combine potatoes, jalapeno, flour, scallion, 1 tablespoon Mahon-Menora Semi-hard cheese, salt, and pepper
Add beaten egg and mix to combine
Heat oil in a large frying pan
While oil is heating, form latke haystacks and place on a parchment-lined baking sheet. Each haystack should be about 2 tablespoons of mixture.
Arrange latkes in hot oil pressing each down with a spatula to about 2 ½ inches diameter.
Cook 2-3 minutes or until edges begin to brown. Flip over and continue to cook 2-3 minutes longer or until latkes are crisp and browned
Remove cooked latkes to a paper towel-lined pan to drain
Immediately add ½ teaspoon cheese to the top of each cooked latke
Once all latkes are cooked place under a broiler for 30 seconds to a minute to slightly melt cheese