Wondering what to do with those leftover mashed potatoes from your holiday get together? Wonder no more, because these little potato croquettes are just the answer you’re looking for. Leftover mashed potatoes don’t always taste that great on their own the second time around, but load them with the flavors of cheese, bacon and chives and we’re talking about a whole new ballgame. Rolled in crispy panko breading and shallow fried until golden brown, one taste of these loaded little potato balls you’ll be wishing you had more leftover potatoes.
- 2 large egg yolks
- 2 cups cold, leftover mashed potatoes
- 4 slices of bacon, diced, cooked and cooled
- 1/2 cup grated cheddar cheese
- 2 tbsp chopped fresh chives
- 1 tbsp all-purpose flour
- 1/2 tsp cayenne pepper (optional)
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Sour cream, for dipping
- Vegetable oil, for frying
- Large bowl
- Two small bowls
- Medium or large skillet
- Slotted spoon
- In a large bowl, mix egg yolks, mashed potatoes, bacon, cheddar cheese, chives, flour and cayenne. Chill the mixture about two hours or until cold.
- Remove potato mixture from fridge and roll tablespoon sized scoops of potato into balls. Set aside.
- Place a medium or large skillet on the stove, add enough vegetable oil to skillet to come about an inch up the sides. Heat on medium-high until a pinch of breadcrumbs bubbles immediately when added.
- In a small bowl, beat the 2 eggs. Place panko breadcrumbs in another small bowl.
- Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Remove with a slotted spoon and drain on paper towels.
- Sprinkle with sea salt and chives for garnish and serve with sour cream for dipping.
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