In a large bowl, combine 3 cups of cold mashed potatoes, 1 cup of shredded Monterey Jack or Cheddar cheese, and ½ cup of well-drained diced green chiles until evenly distributed.

Add 2 lightly beaten eggs, ½ cup all-purpose flour, ¼ cup finely chopped green onions, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon paprika (if using). Stir the mixture thoroughly to combine all the ingredients into a thick batter that holds its shape.

Using about ¼ cup of the mixture for each cake, gently form patties with your hands and place them on a tray.

Heat 3–4 tablespoons of oil or butter in a large skillet over medium heat. Working in batches to avoid overcrowding, carefully place the patties in the hot pan.

Cook each patty until a golden-brown, crispy crust forms on each side. The exterior should be crispy while the interior remains soft and cheesy. Optionally, keep the first batch warm in a low oven as you finish frying the remaining patties.

Serve the potato cakes warm with your favorite accompaniments such as a side salad, fried eggs, grilled chicken, or a dollop of sour cream for added creaminess.