Okay, so I’ve been a little cheeky with this one and suggested it myself! I couldn’t help it, I saw this recipe and thought I HAVE to try these. Mashed potato, bacon and cheese – can it get much better than this? I think not 🙂
I found the recipe on a website called SavoryStyle which is aimed at connecting food bloggers and general lovers of food. Be sure to check it out.
For this recipe you need:-
- 2 cups leftover and chilled Mashed Potatoes (I used approx. 450g)
- 1 Egg
- Salt and Pepper to taste
- Cheddar Cheese cut into chunks
- 1/2 cup Dry Bread Crumbs (see my practical tip below)
- Bacon..one slice per Bomb
- Skewers or toothpicks
- Oil for frying
Dave is not a fan of mashed potato and trying to get him to eat it two nights in a row seemed a bit impossible. So instead I used ready made mash which just needs reheating.
I mixed around 450g with an egg and seasoned it with salt and pepper.
I cut the cheese into chunks. The recipe says to cut it into one inch chunks, however, when I did this, they seemed huge! So instead, I chopped the cheese into 2cm cubes.
I took a tablespoon of mash potato and carefully shaped it around a chunk of cheese. I the repeated this until all the mash was used.
I then put the breadcrumbs into a bowl and I rolled the mash balls in the breadcrumbs until evenly coated.
Practical tip: don’t measure out the breadcrumbs. Just pop some in a bowl and kept topping it up as you go. If you measure the breadcrumbs out, you could end up wasting them as it’s unlikely you’ll need the full amount.
I wrapped the breadcrumbed balls in a piece of bacon and pushed a skewer through the bacon and cheese centre.
I decided to use my deep fat dryer and heated it up to 175 degree celsius. I put the potato bombs in the frying basket and carefully lowered it into the hot oil.
The recipe says to fry them until golden but lists the cooking time as 15 minutes. I therefore intended to cook them for this amount of time, however, I realised part way through that this was a bit too long. I think 10 minutes would have been better.
Anyway, after 14 minutes, I removed the potato bombs from the fryer and put them on some kitchen roll whilst I finished up the chicken escallops we were having them with.
These didn’t really turn out as I would have hoped. Don’t get me wrong, they were still nice but there was no cheese left inside and they were slightly overcooked. Next time I will leave the cheese chunks bigger and cook them for just 10 minutes. However, you could tell these had really good potential as they tasted yummy…if slightly too crispy.
Coming up soon, Challenge No. 45 – egg custards.