Preparation time: 15 mins
Cooking time: 30 mins
- 5 pounds Yukon Gold potatoes, peeled and diced
- kosher salt and black pepper to taste
- 5 large eggs, divided
- 1 cup shredded cheddar cheese, divided
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup caramelized onions, from about 2 large yellow onions
- 1/2 cup leftover steak, hamburger or sausage links, diced into small pieces
- 1/2 cup crumbled cooked bacon
- olive oil or neutral oil, for frying
- 3/4 cup sour cream
- 3 tablespoons minced chives
- Add diced potatoes to a large pot containing cold water and add 2 tablespoons salt. Bring potatoes to a boil and cook until very tender, about 10 to 12 minutes. Drain and allow to cool to room temperature.
- Mash potatoes using a potato masher or large fork until no large chunks remain. A few small pieces are OK. Add 2 eggs, 1/2 cup cheddar cheese, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix to combine. Place potato mixture in the fridge to chill while you prepare the breading station.
- Set up a breading station with flour, 3 beaten eggs and panko in shallow baking dishes. Season each step with salt and pepper.
- Scoop about 1/3 cup worth of the potato mixture into the palm of clean hands. Make a well in the center and add a tablespoon each of onions, remaining cheddar cheese, meat and bacon.
- Gently press the sides of the potato mixture over the center to close the croquette. Set on a baking tray and repeat with the remaining potato mixture until you have about 10 to 12 croquettes. If the croquettes feel soft, chill in the fridge for about 15 minutes.
- Remove croquettes from the fridge and bread starting with the flour, shaking off the excess. Then gently roll in beaten eggs and lastly into the panko. Place on baking sheet besides while you bread the remaining ones.
- Preheat about 2 inches worth of oil in a large nonstick skillet until a breadcrumb dropped in the center begins to sizzle immediately.
- Working in batches, add a few croquettes to the oil. Fry for about 5 to 6 minutes per side, until golden brown. Remove from the oil to a paper towel-lined plate. Repeat with remaining croquettes.
- To make the dipping sauce: Mix sour cream, chives and 1/4 teaspoon salt until combined. Serve alongside croquettes.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/loaded-baked-potato-croquettes-recipe-t263209