Mashed Potato Balls
Mashed Potato Balls - crispy fried mashed potato balls loaded with bacon and cheddar cheese. The best recipe to use up leftover mashed potatoes.
Foto: Rasa Malaysia
Ingredients
- 2 cups cold leftover mashed potatoes
- 1 large egg (lightly beaten)
- 1/4 cup real bacon bits
- 3/4 cup shredded cheddar cheese
- 2 tablespoons Italian parsley leaves (chopped)
- 1/2 cup dry bread crumbs
- oil (for deep frying)
Steps
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Place the mashed potatoes in a large bowl and let them stand at room temperature for 30 minutes. Stir in the egg, bacon bits, cheddar cheese, and chopped parsley.
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Mix all the ingredients together until well combined.
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Shape the mixture into 1-inch (2.5 cm) balls, rolling them in bread crumbs to ensure they are well coated. Place the potato balls in the refrigerator for 15 to 30 minutes to help them retain their shape.
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In a skillet, heat 1 inch (2.5 cm) of oil to 375°F (190°C). Fry the potato balls in batches, cooking them quickly. As soon as they turn light brown, remove them with a slotted spoon and place them on paper towels to drain. Serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (29% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| cold leftover mashed potatoes | 2 cups | Rp 40.000/kg | Rp 8.000 |
| large egg | 1 | - | - |
| real bacon bits | 0.25 cup | - | - |
| shredded cheddar cheese | 0.75 cup | Rp 30.000/170g | Rp 31.368 |
| Italian parsley leaves | 2 tablespoons | - | - |
| dry bread crumbs | 0.5 cup | - | - |
| oil | - | - | - |
*Estimated market prices, may vary by region
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