There's so much goodness going on here, I might weep.
I don't even know where to start.
Should we talk about how cheesy they are? Or bacony? Or the fact that they are FRIED? I never fry anything. And when I do, I like it. Everything in moderation, including moderation, right? (Thanks, Julia Child.)
So you basically either start with leftover mashed potatoes, or a super quick pouch of Betty Crocker potatoes. And you make them, and add cheese, bacon, and chives. Roll them around in some Progresso panko, dip them in some hot oil for a nice golden crisp, and hallelujah! I'm gonna go eat leftovers real quick.
But first, let's do this step by step.
Grab one pouch of Betty Crocker's mashed potatoes! I went with roasted garlic. And it was a good decision.
While the potatoes are cooking, render your bacon.
Get the potatoes all nice and fluffy.
Then in a big bowl, add the potatoes, an egg, cheese (LOTS), the bacon crumbles, and a bunch of snipped chives.
Then you'll just roll them up in little balls, roll them around in some panko and set them aside on a plate to rest a few minutes. You want them nice and room temp before hitting that hot oil.
Speaking of, I didn't photograph the frying because the pot was heavy and I was scared. The end.
But look! Golden brown crispy greatness just waiting for your mouth to take it all in.
And then look how cheesy the center is. Uuuuuugggggghhhhhhh.
Give me the whole platter.
Bev likes frying things. For more musings, visit her blog Bev Cooks and her Tablespoon profile.