Place back on baking sheet and sprinkle with remaining shredded cheddar cheese. Bake for an additional 5 to 7 minutes, until potatoes are warmed through and cheese has melted. Garnish each potato bite with a small dollop of remaining sour cream, a sprinkling of bacon bits, and chives…
- 2 cups leftover mashed potatoes
- 2 tablespoons of flour
- 2/3 cup of shredded cheddar cheese
- 3 strips bacon
- 1/3 cup scallions, chopped
- 1 egg
- 1 ¼ – 1 ½ cups Italian bread crumbs
- Oil for frying
- Salt and Pepper
- Ranch or Honey Mustard for dipping
- Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit.
- Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely.
- Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions.
- Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy.
- Repeat until done.
- Heat oil in a medium saucepan – or use your fryer – over medium/medium-high heat to about 350-375 degrees.
- Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl.
- Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan.
- Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through.
- It takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.)
- Once the oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size.
- Remove with slotted spoon and place on the paper-lined plate to allow excess oil to drain off. Repeat until done.
- Allow to cool for a minute or two and serve with dipping sauce
TIP: Alternatively Bake in the oven until golden brown at 350-375 degrees for a lower fat option