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Preheat the oven to 450 degrees F.
While the potatoes are cooking, melt the butter in a saute pan and add the onions and celery. Season with salt and pepper and cook slowly until the vegetables soften. Stir in the parsley and rosemary, and then cool.
Combine the cooled potatoes, vegetable mixture, the ketchup, mashed potatoes and hot sauce in a bowl and mix. Check the seasoning and add more salt and pepper if necessary.
Heat the oil in an 8-inch nonstick saute pan and add the hash mixture. Using a rubber spatula, push the edges in to form a compact patty. Cook over medium heat for 30 seconds and then transfer to the oven for 10 to 15 minutes.
If you don't have leftover mashed potatoes, cook 1 1/4 cups diced potatoes and, after draining them, smash half of the potatoes with the back of a spoon while they are still warm.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.