Chicken Hash

In a cast-iron skillet over medium heat, melt the butter. Add the yellow onion and cook until soft, about 10 minutes. Add the garlic and cook for 1 minute. Add the cayenne, green onions, thyme, parsley, sherry, salt and black pepper and cook until most of the liquid has evaporated, about 5 minutes. Let cool.

In a bowl, combine the mashed potatoes and chicken. Stir in the onion mixture, the egg and the 3 Tbs. flour.

Dust your hands with flour. Form the potato mixture into 6 patties, each 3/4 inch thick, dusting with more flour, if needed. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.

Preheat an oven to 250°F. Line a baking sheet with paper towels.

In a cast-iron skillet over medium heat, pour in oil to a depth of 1/4 inch and heat. Fry the patties, occasionally pressing them flat with a spatula, until golden, 3 to 4 minutes per side. Transfer to the prepared baking sheet to drain and keep warm in the oven until ready to serve. Serves 6.