Fried Mashed Potato Balls With Bacon 5fix Recipes

Steps:

• Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

Steps:

• Cut cheddar cheese block into small cubes.
• Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
• With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
• In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
• In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
• Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
• Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
• Enjoy!

Steps:

• 1. Place the mashed potatoes in a bowl; bring to room temp. for about 30 minutes. Stir in the egg, cheese, onion and bacon bits. Shape into 1 in. balls; roll in bread crumbs. Let stand for 15 minutes.
• 2. In an electric skillet , heat 1 in. of oil to 375. Fry potato balls a few at a time, for 2 1/2-3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm.

Steps:

• Fry bacon pieces until crispy but not burned. Drain well and blot carefully. Try to remove as much excess fat as possible.
• Mix bacon with chives and Simply Potatoes, Traditional Mashed Potatoes.
• Scoop enough potato mixture to make a ball that is one or two bites. Roll into a ball, then push a cube or two of the cheese in the center and roll into a ball so that the cheese is all the way in the middle. The balls should not be very large or the cheese won't melt.
• Roll finished ball in panko until well covered.
• Fry in oil until browned all over.
• Drain and serve as is or with condiments such as sour cream.

Steps:

• Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
• Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
• Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
• Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
• Garnish with more Parmesan and parsley.
• Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
• Preheat the oven to 350 degrees F.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
• Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
• Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.

Steps:

• Microwave potatoes as directed on package. Spoon into large bowl; mash until smooth. Cool 5 min.
• Whisk eggs in medium bowl until blended. Place bread crumbs in separate medium bowl.
• Heat oil in large deep skillet to 375°F. Meanwhile, add remaining ingredients to potatoes; mix lightly. Roll into 24 balls, using about 2 Tbsp. potato mixture for each ball.
• Dip potato balls, 1 at a time, into eggs then bread crumbs, turning to evenly coat all sides of each ball with each ingredient. Place in single layer on baking sheet.
• Add potato balls to hot oil in small batches; fry 5 min. or until golden brown on all sides, turning once. Drain on paper towels.