In a large mixing bowl, combine your leftover mashed potatoes, grated cheese, chopped green onions, parsley, beaten egg, garlic powder, salt, and pepper. Stir the mixture thoroughly until all the ingredients are evenly incorporated.

Scoop out approximately 2-2.5 inch balls using your hands. Roll them gently in flour to create a light coating, then flatten each ball slightly to form pancakes that are about 1/2 inch thick.

Heat a nonstick or cast iron skillet over medium-high heat, adding a tablespoon of butter along with a tablespoon of vegetable oil until it sizzles. Carefully place half of the prepared pancakes into the skillet and fry them for about 3-4 minutes on each side.

After draining the first batch on paper towels, return the skillet to the heat and repeat the frying process with the remaining pancakes. Add more butter and oil if necessary.

Once all your pancakes are crispy and ready, it's time to serve! Offer them warm with toppings.