LEFTOVER MASHED POTATO CROQUETTES WITH CHEDDAR AND BACON

2 ½ cups leftover mashed potatoes (see recipe on the blog)

1 ½ cups grated sharp cheddar cheese, separated

3 eggs

½ cup scallions, chopped

½ pound bacon cooked crisp, chopped

12, ¾-1” cubes cheddar cheese (I use Old Croc Bacon Jalapeno flavor)

1 ½ cups panko breadcrumbs

¾ cup grated parmesan cheese

canola oil for frying

Combine the potatoes, 1 cup of the shredded cheese, 1 egg, the scallions, and bacon in a large bowl and mix well to combine.  Place about ¼ cup in the palm of your hand and flatten slightly.  Place one cube of cheese in the center and wrap the potato mixture around it and shape into a ball, completely covering the cheese.  Repeat using all of the potatoes and cheese, making approx. 12 balls.

Beat the remaining 2 eggs in a small bowl and combine the panko and parmesan in another bowl or shallow baking dish.  Dip each potato ball in the egg and then roll in the panko mixture to coat.  Place on a baking sheet and chill for 30 minutes.

Preheat oven to 350 degrees.

Heat about 1” of canola oil in a large deep skillet.  Fry the croquettes in batches, browning evenly on all sides, turning carefully with tongs.  Place back on the baking sheet and top with the remaining shredded cheese.   Bake for 15-20 minutes until hot and the cheese in the center is melted.

Serve hot with a simple green salad with vinaigrette.

Also yummy served with leftover gravy and cranberry sauce or even delicious for breakfast topped with a fried or poached egg!

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