In a large bowl, mix together the mashed potato, cheddar cheese, half the flour, salt and pepper.
Divide the mixture into four portions and mould a portion around each hardboiled egg.
Place the remainder of the flour, beaten egg and breadcrumbs in separate bowls.
Coat each Welsh egg in flour, shaking off any excess, then dunk in to the beaten egg and roll in the breadcrumbs
Repeat the process with all 4 eggs.
Using a wok or deep frying pan, heat the oil.
When the oil has reached 180 degrees, lower each Welsh egg into the oil carefully with a spoon.
Deep fry until they are golden brown and crispy
Remove with a slotted spoon to drain off excess oil.
Serve hot with a mixed green salad.