1. Start by boiling the potatoes in salted water until tender, about 20 minutes. Drain and mash them in a large bowl, allowing them to cool slightly.
2. Stir in the shredded cheese, crumbled bacon, chopped green onions, and season with salt and pepper. Mix until well combined.
3. Divide the potato mixture into equal portions and shape each into a small patty. Place them on a baking sheet lined with parchment paper.
4. In a shallow dish, combine the flour and a pinch of salt. Dredge each potato cake in the flour, shaking off any excess.
5. Heat a thin layer of oil in a large skillet over medium heat. Fry the potato cakes in batches for about 3-4 minutes on each side, or until golden brown and crispy.
6. Transfer the cooked cakes to a paper towel-lined plate to drain excess oil.

As I watch these cakes turn a beautiful golden brown, I’m reminded of my abuela’s kitchen where patience and attention to detail were her secret ingredients. Remember to keep an eye on the heat to ensure a perfect crispy crust without burning.