This Easy, Cheesy Mashed Potato & Bacon Balls Recipe Is the Bomb by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area

This Easy, Cheesy Mashed Potato & Bacon Balls Recipe Is the Bomb

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. 

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.

Prep Time: 15 minutes plus 20 to 30 minutes to chill
Cook Time: 10 to 20 minutes, depending on size and amount of balls
Total Time: 25 to 35 minutes

Servings: 6 to 8

Ingredients

  • 3 cups chilled mashed potatoes
  • 2 eggs
  • 1 cup cheddar cheese, shredded
  • 1/2 cup cooked bacon, chopped into a small dice
  • 1 bunch chives, chopped
  • pepper, to taste

Breading

  • 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
  • extra virgin coconut oil, ghee or organic canola oil, for frying

Here’s how you make them:

  1. 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.
  2. Prepare three breading stations: one bowl of flour, one bowl of beaten eggs and one bowl of panko mixed with the Parmesan cheese.
  3. 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. 
  4. 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.
  5. 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.

Great served with my homemade ketchup!

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