These are fantastically good! There are tons of recipes for these online, so make the ones shown here, or look around online and find one that works for you.
They hit all the right buttons: bacon, cheese, garlic and crispness.
Make sure to cook them low and slow for proper crisping. If the heat is too high, they’ll scorch instead of brown.
Oh, and you can never add too much bacon to these.
I think this is the last post where I’ll mention the pandemic or the morons who don’t wear masks. It’s getting tiresome, and it seems like a lost cause. You know what’s right. If not, you’re a complete loser and worthless to society.
What you’ll need:
- 3-6 slices of bacon
- 1 medium onion, medium-chopped
- 2 cups cold mashed potatoes (instant is just fine)
- 0.5-1 cup shredded cheddar cheese
- 2 cloves garlic, minced or run through a press
- 1t salt
- Ground black-pepper, to taste
- Olive oil or butter for frying
What to do:
Fry the bacon until crispy, then drain on a paper towel. Chop or crumble it after it cools. Reserve some of the bacon grease in the pan.
Fry the onion in the bacon grease over medium heat. Cook until softened.
Mix all the ingredients in a large bowl, ensuring that all ingredients are evenly distributed. It actually works best to do this with your hands.
When ready to cook, oil or butter a pan over medium heat. Nonstick works best in this case.
Scoop 0.25-cups of the mixture and roll it into a ball. Place the balls in the heated pan and flatten them to about 0.5-inches or so thick. Note: spraying the underside of the spatula before smooshing them prevents sticking.
Fry for a few minutes—until browning on the underside—then flip and cook for the same amount of time.
Serve when hot and crispy. Top with your favorite baked-potato garnishes, or even ketchup.