| Ingredient | ULF # | Portion |
|---|---|---|
| Basic American Excel Potato Pearls | 200238 | 3 cups |
| Hormel 13-17 Cooked Bacon One Bacon | 562536 | 3 slices, cooked and crumbled |
| Brighton Farms Feather Shredded Mild Yellow Cheddar Cheese | 211720 | 2/3 cups |
| Fresh Chives | 133280 | 2 Tbsp. thinly sliced |
| Baron Spices Garlic Powder | 290848 | 1/2 tsp. |
| Diamond Crystal Iodized Granulated Salt | 308707 | as needed |
| Baron Spices Ground Black Pepper | 280902 | as needed |
| Sparboe Large Eggs | 215608 | 2 ea. beaten |
| Upper Crust Panko Bread Crumbs | 430124 | 1 1/3 cups |
| Ventura Mel-Fry Clear Liquid Shortening | 262212 | for frying |
In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated.
Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.
Heat 3” of oil in a large cast iron skillet until candy thermometer reads 375°. Fry potato balls in batches until golden on all sides, 2 to 3 minutes. Drain on a paper towel lined plate and season immediately with more salt.
