Fried Mashed Potato Balls With Bacon and Cheese
These fried mashed potato balls can be made in 15 minutes and are loaded with crispy bacon, creamy potatoes, melty cheese, and spicy jalapenos, then coated with panko breadcrumbs and fried until crispy and golden brown. They’re the perfect way to use up leftover mashed potatoes and make a deliciously cheesy appetizer.
Ingredients
- 2 green onions diced
- 3 cups leftover mashed potatoes
- 1 ½ cups shredded colby jack cheese
- 1 ½ jalapeno diced
- 1 cup crumbled cooked bacon (bacon bits work too!)
- salt and pepper to taste
- 2 large eggs
- 1 ½ cups panko bread crumbs
- 2-3 cups neutral oil
Instructions
- Place mashed potatoes in a bowl and combine with the scallions, cheddar cheese, jalapeno, bacon, and salt and pepper.
- In a small bowl, whisk the 2 eggs. In a separate bowl, add the panko bread crumbs.
- Roll the mashed potato mixture into ½-inch balls (a cookie scoop makes this easy), then roll the balls in the whisked egg, and then in the bowl of bread crumbs.
- Heat oil on medium-high in a high-edge skillet or pot.
- Add the potato balls, a few at a time, and fry them, turning every minute or so until all sides are golden brown. (Mine took about 4-5 minutes total)
- Remove the balls with a slotted spoon and place them on a paper towel-lined rimmed baking sheet.
- Serve immediately with your choice of sauce (Ranch, sour cream, or spicy sriracha mayo are all great options!)
Notes
- Allow the leftover mashed potatoes to rest after taking them out of the refrigerator. They’ll be easier to mix with the other ingredients and easier to roll into balls.
- Use a large skillet with high sides to avoid splatter.
- Don’t roll the potato balls too big. Keep them at around ½ inch for best results.
- Don't use olive oil! If frying, don’t use olive oil! While an olive oil spray is fine for baking or air frying, olive oil is not great for frying because it has a lower smoke point. If you’re going the frying route for these cheese potato bites, stick to a neutral oil with a high smoke point. Avocado oil, peanut oil, or canola oil are all good choices.
- Storing instructions - To store, allow the fried mashed potato balls to cool completely before transferring them to an airtight container in the refrigerator. They'll keep for 4-5 days.
Nutrition
Calories: 660kcalCarbohydrates: 19gProtein: 11gFat: 61gSaturated Fat: 14gPolyunsaturated Fat: 27gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 67mgSodium: 359mgPotassium: 379mgFiber: 2gSugar: 1gVitamin A: 301IUVitamin C: 15mgCalcium: 168mgIron: 1mg
Tried this recipe?Let me know how it was!