Use leftover mashed potatoes to make these Bacon Cheddar Potato Croquettes.
Not sure what to do with leftover mashed potatoes? Make these crispy potato croquettes filled with smoky bacon and melted cheddar cheese!
I always order croquettes whenever I am dining at a tapas restaurant, but really, they are so easy to make at home. Chilled leftover mashed potatoes actually work best in this recipe, otherwise if you are using freshly mashed potatoes, you’d want to let it cool down completely before mixing in other ingredients. The potato mixture is easier to handle when it is cold.
Bacon and cheddar is a classic combo and always a crowd pleaser, but feel free to try other combination of ingredients. Give it a Spanish twist with Serrano ham and Manchego cheese! Or proscuitto and mozzarella cheese if you’re feeling Italian.
They are delicious with ketchup, ranch dressing, or honey barbecue sauce for dipping.
- 2 cups cold mashed potatoes
- 4 bacon strips, cooked and crumbled
- ½ cup shredded cheddar cheese
- Salt and pepper, to taste
- 1 egg
- 2 tbsps milk
- 1 ½ cups plain or seasoned breadcrumbs
- Vegetable oil, for frying
- In a large bowl, combine mashed potatoes, bacon, cheddar cheese, and salt and pepper. Shape potato mixture by heaping tablespoonfuls into 1-inch balls.
- In a shallow bowl, whisk together egg and milk. Dip croquettes into egg mixture, shaking off excess, and then roll in breadcrumbs until evenly coated.
- Heat oil in a large saucepan or Dutch oven and deep fry croquettes until golden brown. Transfer to a plate lined with paper towel. Let cool slightly before serving.
*Fry croquettes in small batches to prevent them from sticking together or falling apart.