1-In a large bowl, mix together 2 cups leftover mashed potatoes, ⅔ cup grated cheddar cheese, 3 chopped scallions, ¼ cup chopped fresh parsley, 1 large egg, ½ teaspoon onion powder, and a pinch of cayenne pepper if you’re adding some heat.

2-Add ½ cup all-purpose flour and stir until everything is just combined, making sure not to overmix.

3-Place ¾ cup panko breadcrumbs in a shallow dish for coating.

4-Use a ¼-cup measuring cup to scoop the mixture, form it into thick patties with your hands, and coat each one in the panko breadcrumbs. Then, flatten the patties until they are ½ inch thick.

5-If the mixture feels too sticky, pop it in the fridge for 20 to 30 minutes to firm up.

6-Heat a cast-iron skillet over medium heat and add avocado oil to coat the bottom.

7-Cook the pancakes in batches, pressing them lightly with a spatula to keep them in contact with the pan, for 2 to 3 minutes on each side until they’re golden brown and the cheese melts inside.

8-Garnish with extra scallions and serve warm with sour cream.

9-Prep time is 15 minutes, cook time is 15 minutes, and total time is 30 minutes, making it perfect for a fast family meal.