12 INGREDIENTS • 8 STEPS • 45MINS

Mashed Potato Croquettes with Bacon Bits

Name: Mashed Potato Croquettes with Bacon Bits
Total time: PT2700.0S
Yield: 6
Ingredients: 2 pound Russet Potato; 8 cup Water; 8 ounce Bacon; 1 cup Shredded Sharp Cheddar Cheese; 1 teaspoon Ground Nutmeg; 4 Egg; 1 cup All-Purpose Flour; 1 1/2 cup Panko Breadcrumbs; 3 cup Vegetable Oil; to taste Salt; to taste Ground Black Pepper; to taste Fresh Parsley

If you're looking for the perfect appetizer to serve at your next party or family gathering, then it's time to introduce everyone to these Mashed Potato Croquettes with yummy bacon bits! This recipe is ideal for when a simple yet impressive appetizer is needed - and with just 30 minutes of preparation time, you'll be able to show off your culinary skills without stressing yourself out. Everyone will love the satisfying crunch and delicious flavor of these cheesy potato croquettes with bacon.

Love This Recipe?

Bite

45MINS

Total Time

$5.25

Cost Per Serving

Ingredients

Servings

us / metric

2 lb

Russet Potatoes

peeled and cut into 1-inch cubes

8 cups

Water

8 oz

Bacon, chopped

1 cup

Shredded Sharp Cheddar Cheese

1 tsp

Ground Nutmeg

Eggs, divided, beaten

1 cup

All-Purpose Flour

1 1/2 cups

Panko Breadcrumbs

3 cups

Vegetable Oil

to taste

Salt

to taste

Ground Black Pepper

to taste

Chopped Fresh Parsley

for garnish

optional

Love This Recipe?

Bite

Author's Notes

Serves 6-8.

Cooking Instructions

Hide images

step 1

In a skillet over high heat, cook Bacon (8 oz) for about 6-8 minutes or until crisp. Drain grease and set aside.

step 2

In a large stock pot of Water (8 cups) over medium-high heat, boil Russet Potatoes (2 lb) for about 10 minutes or until tender. Drain the water and bring it back to the same pot.

step 3

Use a masher to mash the potatoes. Then add Shredded Sharp Cheddar Cheese (1 cup), Ground Nutmeg (1 tsp), Eggs (2), bacon, Salt (to taste), and Ground Black Pepper (to taste). Combine until well incorporated.

step 4

In a sheet pan, using a small ice cream scoop, scoop the potato mixture onto the sheet pan and chill in the freezer for 20-30 minutes.

step 5

In separate mixing bowls, add All-Purpose Flour (1 cup), Eggs (2), and Panko Breadcrumbs (1 1/2 cups) in each bowl. Using your hands to roll a ball. Then dredge in flour, eggs, and panko. Repeat this process on the remaining potato balls and place them in a sheet pan.

step 6

In a deep frying pan over medium-high heat, heat Vegetable Oil (3 cups) to 160 degrees F (71 degrees C).

step 7

Once hot, add potato balls into the hot oil in batches (about 4-5 pieces each time). Make sure to leave enough space so they don’t touch each other. Cook for about 1-2 minutes on all sides or until golden brown. Place potato balls on a sheet pan lined with paper towels. Let drain. Repeat this process with the remaining potato balls.

step 8

Place on a serving plate and garnish with Fresh Parsley (to taste) and enjoy immediately.