Accompanied story, “Potatoes on the Plate,” published 10-11-2012
4 large potatoes
3 strips bacon, cooked and diced
1/4 cup chives or green onion
1 pound butter
1/2 cup sour cream
4 ounces shredded cheddar cheese
Salt and pepper to taste
Breading:
3 eggs
1/2 flour, 1/2 cornmeal mixture
Boil the potatoes until tender, then mash. Add butter and sour cream and continue to mash until smooth.
Add chives, bacon, cheese, salt and pepper.
Roll into 1.5-inch balls and place on a pan with parchment paper. Freeze for one hour to set.
To bread, dip the balls in egg wash and then the flour-cornmeal mixture.
Fry at 350 degrees until golden brown.
