Cheddar and Herb Boxty

Recipe makes about a dozen 3-inch pancakes.

Whatcha Need

• 3 Tablespoons unsalted butter, plus more if needed
• 1 large onion, finely chopped 
• 2½ cups leftover mashed potatoes
• 3 Tablespoons milk
• 1 large egg yolk
• ⅓ cup all-purpose flour, plus more for dusting
• ½ cup shredded Irish cheddar cheese (about 2 ounces)
• 3 Tablespoons finely chopped fresh parsley
• 1 teaspoon Kosher salt
• Freshly ground pepper
• Finely chopped fresh chives, for topping

Whatcha Do

1. Melt 2 Tablespoons butter in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown and very soft, about 25-30 minutes. Let cool.
2. Preheat the oven to 200℉ and line a baking sheet with parchment paper.
3. In a large bowl, combine the mashed potatoes, cooked onion, milk, egg yolk, flour, cheese, parsley, and salt. Add a few grinds of black pepper and stir until combined.
4. Scoop ¼-cup portions of the potato mixture onto a lightly floured surface and gently shape into twelve 3-inch pancakes.
5. Melt the remaining 1 Tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, cook the pancakes until golden brown on the bottom, about 4 minutes.
6. Carefully flip the pancakes, adding more butter if needed, and cook until browned on the other side, 3-4 more minutes.
7. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Sprinkle with chopped chives before serving.
   

   Note

   If mashed potatoes are very soft, add an extra tablespoon or two of flour to help the pancakes hold their shape.