Ingredients

serves 6

　　4 slices bacon, chopped

　　1 cup mashed potatoes, use leftovers or make fresh from 4 medium potatoes

　　1/4 cup sour cream

　　1/2 cup grated cheddar cheese

　　1/2 bunch of scallions, sliced

　　1 egg

　　Salt and pepper

　　1 cup dried potato flakes

　　Canola oil, for frying

　　

Step 1

Heat a large skillet over medium heat and cook the bacon until golden brown. Remove to a paper-towel-lined platter to drain.

　　

Step 2

In a large mixing bowl, combine the cooled mashed potatoes, sour cream, cheddar cheese, scallions, egg, cooked bacon, and salt and pepper. Mix well.

　　

Step 3

Pour the potato flakes into a shallow dish and place next to your bowl.

　　

Step 4

Drop a well-rounded tablespoonful of potato mixture into the potato flakes. Roll around in the potato flakes and form a 2-inch ball.

　　

Step 5

The potato fritter balls may be refrigerated, covered, for up to 2 days.

　　

Step 6

In a medium pot, heat a few inches of frying oil over medium-high heat. When the oil is ready, bubbles will stream rapidly away from the handle of a wooden spoon inserted in the oil. If you have a kitchen thermometer, 350°F is the ideal temperature.

　　

Step 7

Fry the potato balls a few at a time, making sure not to crowd the pot, 4 to 5 minutes or until golden brown. Drain on a cooling rack over a paper-towel-lined baking sheet. Repeat until all the potato balls are fried.

　　Rachael Ray's Look + Cook