My Favorite Cheesy Potato Puffs

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   Bacon -- I like to cook mine in the microwave.

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   Just use a paper plate or microwave plate lined with a paper towel, then add the bacon slices, then another paper towel.

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   Cook 3-4 minutes until crisp, no mess and easy clean up, Remove and let cool.

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   Then fine chop.

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   Potatoes -- Now I use leftovers, but use your favorite recipe, even store bought, it doesn't matter.

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   You just need 4 cups pre-made and preferably slightly chilled.

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   Definitely not warm.

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   Mix -- To a medium size bowl (which the potatoes may already be in) add the cheese, bacon, chives, parsley, onion, salt and pepper, 1/4 cup bread crumbs and mix well.

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   Eggs -- Whisk the eggs to soft peaks.

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    I just whisk by hand, it only takes a few minutes.

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    Add the eggs to the potato mixture and fold lightly.

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    Puffs -- I like to use a ice cream scoop, but a good heaping teaspoon will work just fine.

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    Roll in your hand to a small ball and then slightly flatten, not too flat.

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    Then lightly dredge in the bread crumbs on each side to give a light coating and place on a cookie sheet lined with parchment paper and cover.

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    Important Step -- Let them rest and put in the freezer for about 15 minutes to firm up.

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    This helps with the cooking process.

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    Cooking -- I use cast iron for this, but a non stick pan will work just fine.

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    Add the oil and heat to medium high.

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    Then add the chilled cakes and saute 3-4 minutes per side until golden brown.

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    Set to the side on a paper towel to get rid of any additional grease.

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    Serve -- 1-2 patties per person with a dollop of sour cream on each and a few chives if you want.

* Per serving · 4 servings · Values may vary.