Potato and Bleu Cheese Cakes

• 2 tablespoons onions, finely minced
• 2 tablespoons butter, divided
• 1 cup shredded hash brown, thawed
• 1 12 cups leftover mashed potatoes (Yukons are really good for this recipe)
• 14 cup blue cheese, crumbled
• 2 tablespoons fresh chives, minced
• salt, to taste
• pepper, to taste
• 2 eggs
• fresh breadcrumb
• oil (for frying)

1. Saute the onion in 1 tablespoon of butter in a small skillet on medium heat.
2. Set aside to cool slightly.
3. In a mixing bowl, combine the hash browns, leftover mashed potatoes, sauteed onions, remaining butter (melted), bleu cheese, chives, salt and pepper.
4. Separate one egg and lightly beat it.
5. Stir into the potato mixture.
6. Beat the other egg in a small, shallow bowl.
7. Set aside.
8. Form potato mixture into cakes 1/4-inch thick and 4 inches in diameter.
9. Dip cakes in reserved beaten egg then coat with bread crumbs.
10. Heat oil in a large skillet over medium-high heat and fry the cakes until golden on each side.
11. An Irish Toast: May the roof above us never fall in, and may we family and friends gathered below never fall out.

onions, butter, hash brown, potatoes, blue cheese, fresh chives, salt, pepper, eggs, fresh breadcrumb, oil

Taken from www.food.com/recipe/potato-and-bleu-cheese-cakes-176570 (may not work)