In a large bowl, combine mashed potatoes, grated cheese, chopped green onions, fresh parsley, garlic powder, and an egg. Season with salt and pepper to taste, and mix until well incorporated.

Shape the mixture into approximately 12 balls, roll in flour, and flatten each ball into pancakes about 1/2 inch thick.

Heat butter and vegetable oil in a skillet over medium heat. Add half of the pancakes and fry for 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes.

Transfer crispy pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining pancakes. Serve warm with toppings like sour cream, applesauce, or caramelized onions.