1-First, prepare the mashed potatoes to ensure they are smooth and ready to use as your base. In a large bowl, combine the mashed potatoes with grated cheddar cheese, chopped scallions, parsley, egg, onion powder, and cayenne pepper if you want some spice; mix well to blend the flavors.

2-Next, add the flour and stir until just combined, which helps bind the mixture without making it too dense. Place the panko breadcrumbs in a shallow dish for easy coating later.

3-Then, use a ¼-cup measuring scoop to form the potato mixture into thick patties; if it’s too sticky, chill in the refrigerator for 20-30 minutes to make shaping easier.

4-After that, coat each patty thoroughly in the panko breadcrumbs and gently flatten them to about ½-inch thickness for even frying.

5-Heat a cast-iron skillet over medium heat and add enough avocado oil to cover the bottom of the pan. Cook the pancakes in batches to avoid overcrowding, pressing lightly with a spatula for good contact, and fry for 2 to 3 minutes per side until golden brown and the cheese melts inside.

6-Finally, garnish with extra chopped scallions and serve hot with sour cream for a delicious finish. For more ideas on similar dishes, check out our recipe for make-ahead mashed potato casserole, which offers another creative way to use potatoes.