Categories: breakfast, nondairy, not tried

Ingredients

• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 2 garlic cloves, chopped
• 1/4 teaspoon cayenne pepper
• 1/3 cup thinly sliced green onions
• 2 tablespoons minced fresh thyme
• 2 tablespoons minced fresh flat-leaf parsley
• 1/3 cup dry sherry
• Salt and freshly ground pepper to taste
• 2 cups mashed potatoes
• 12 ounces coarsely shredded cooked chicken
• 1 egg, lightly beaten
• 3 tablespoons flour, plus more for dusting
• Canola oil for frying

Directions

1. In a cast-iron skillet over medium heat, melt butter.

2. Add yellow onion; cook until soft about 10 minutes.

3. Add garlic; cook 1 minute.

4. Add cayenne, green onions, thyme, parsley, sherry, salt and pepper; cook until most of liquid has evaporated, about 5 minutes.

5. Let cool.

6. In a bowl, combine mashed potatoes and chicken.

7. Stir in onion mixture, egg and 3 tablespoons flour.

8. Dust hands with flour.

9. Form mixture into 6 patties, each 3/4 inch thick, dusting with more flour, if needed.

10. Cover and refrigerate at least 1 hour or up to overnight.

11. In a cast iron skillet over medium heat, pour in oil to a depth of 1/4 inch and heat.

12. Fry patties occasionally pressing flat with a spatula, until golden, 3 – 4 minutes per side.

13. Drain on paper towel-lined baking sheet; keep warm in a 250 degree oven.

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