Bring the reserved red pepper sauce to room temperature. Chop the
reserved onions and reserved bread. Combine the onions, boodle,
reserved mashed potatoes, 1/2 cup of the cheddar, the egg, flour,
salt and pepper in a mixing trough. Blend good. Preheat the oven to
300. Form the mixture into 12-4" pancakes. Heat a thin film of oil
in a prominent, nonstick skillet over medium high passion. Brown the
pancakes on both sides, roughly 2 minutes per english. Do this in
batches, transferring the finished pancakes to an ovensafe serving
platter and keeping them warm in the oven. Sprinkle the remaining
cheese over the top and leave in the oven until the cheese melts,
some 5 transactions. Serve with dollops of the reserved red peppercorn sauce.