I was trying to do some lower-cost recipes, just to get our grocery budget down a bit. This one seemed good because who doesn't love mashed potatoes and bacon? Well, it wasn't that great. It was edible, but there wasn't much flavor. I think a lot of that could have to do with how I prepared the mashed potatoes to start with. I literally boiled the potatoes and added some milk to them. I should have prepared them as if we were eating them normally (salt, pepper, butter, cheese, etc). I think that would have made a big difference. Without this additional flavor, they were just bland.
- 3 cups mashed potatoes
- 1 1/2 cups shredded sharp cheddar cheese
- 3/4 cup crumbled cooked bacon
- 1/2 cup chopped green onions
- 2 oz Colby-Monterey Jack cheese, cut into 2 dozen 1/2 inch cubes
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 large eggs, beaten
- oil for deep fat frying
In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into 2 dozen 1/4 cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, salt and pepper. Place the eggs in a separate shallow bowl. Dip the balls in egg, then in crumb mixture, patting to adhere.
In an electric skillet or deep-fat dryer, heat oil to 375 degrees. Fry potato balls, a few at a time, until golden, about 2 minutes. Drain on paper towels.
Makes 2 dozen
Prep Time: 15 minutes + cooling
Total Time: 1 hour
Recipe from Taste of Home
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