Preheat a large skillet over medium heat; add the cooking oil. The oil should be around 350°F (177°C) before adding the potato cake mixture to the pan.

Prepare the Mashed Potato Mixture: In a large bowl, combine the mashed potatoes with the egg, green onions, onion powder, garlic powder, flour, and grated cheese. Mix everything together until well combined. The mixture should be thick enough to hold its shape. If it’s too sticky, add a little more flour.

Cook the Cakes: Use a 2 inch portion scoop to transfer equal portions of the mashed potato mixture to the hot skillet and carefully place into the hot oil. Cook in a single layer in batches to avoid over-crowding the pan. I usually cook 4 at a time.

Use the back side of the portion scoop to gently smooth down the potato cake mixture to flatten it a little.

Cook for 3-4 minutes on each side or until golden brown and crispy. Be careful when flipping them to keep the cakes intact ( I use the 2 spatula method to flip).

Remove the cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Once all of the mashed potato cakes have been cooked and drained on paper towels, transfer to a parchment paper lined serving plate or baking sheet to serve.

Serve them hot with your favorite toppings like sour cream, chives, ketchup, or on their own. Makes a great snack, light meal or side dish to a meal.