Easy Mashed Potato & Bacon Balls Recipe Is the Bomb (Baked or Fried) by Chef Gigi
Baked or fried, mashed potato bombs are a fun way to use up leftover mashed potatoes – or a good excuse to make more. This easy potato recipe is similar to my broccoli tots recipe, in that it's packed with so much flavor, everyone will be begging for more.
To make these mashed potatoes and bacon balls you will need cold mashed potatoes, eggs, cheddar cheese, crisp cooked bacon, fresh chives and black pepper. You can fry these balls of goodness in a skillet or bake them in the oven.
These cheesy mashed potato and bacon balls make a great side dish with dinner, or an appetizer or snack that the whole family will love, anytime. I think you need to make lots of mashed potatoes this Thanksgiving so you have plenty of leftovers!
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Prep Time: 15 minutes plus time to chill
Cook Time: 10 to 20 minutes, depending on size and amount of balls
Total Time: 25 to 35 minutes
- 3 cups mashed potatoes, cold
- 2 eggs
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, chopped small
- 1 bunch fresh chives, chopped (to taste)
- black pepper, to taste
- 1 cup flour or gluten-free flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs or gluten-free breadcrumbs
- 3/4 cup Parmesan cheese, grated fine
- coconut oil, ghee or vegetable oil, for frying
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Baking Sheet
- Mixing Bowl
- Nonstick Cooking Spray
- Parchment Paper
- Airtight Containers
- Great served with my homemade ketchup.
- You could add any fresh herb to these potato balls.
Here’s how you make it:
- In a mixing bowl, combine the mashed potatoes with the eggs, cheese, chives and bacon. Mix to combine, cover and set aside in the refrigerator for 20 to 30 minutes.
- Prepare three breading stations: one bowl of flour, one bowl of beaten eggs and one bowl of panko mixed with the Parmesan cheese.
- Dust your hands with flour and use a 1/2-ounce portion-control scoop to measure the balls (or a tablespoon). Pat gently to form them into balls and roll in the palm of your hands to get them perfectly round. Immediately dust with flour again and set aside. Repeat until you have 24 flour-dusted balls.
- Drop a ball into the egg mixture and use a spoon to turn it over until fully coated. Lift the potato ball out of the egg mixture with a fork. Drain off any excess. Immediately drop the potato ball into the panko and cheese mixture and use another spoon to dredge it fully. Pat in any excess breadcrumbs that might be falling off the ball. Set aside on a parchment-lined cookie sheet and repeat with remaining balls.
- Fry in batches in hot oil over medium-high heat until golden brown on all sides, about 3 minutes. Drain on paper towels. Or, bake at 400 degrees F for about 10 minutes or until golden brown.
Nutrition Facts Per Serving
Total Fat: 12.7g
Saturated Fat: 5.8g
Total Carbohydrate: 30g
Dietary Fiber: 0.8g
Total Sugars: 0.4g
Vitamin D: 9mcg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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