Ingredients:

• 2 cups leftover mashed potatoes
• 2 tablespoons of flour
• 2/3 cup of shredded cheddar cheese
• 3 strips bacon
• 1/3 cup scallions, chopped
• 1 egg
• 1 ¼ – 1 ½ cups Italian bread crumbs
• Oil for frying
• Salt and Pepper
• Ranch or Honey Mustard for dipping

Directions:

1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit.
2. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely.
3. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions.
4. Take about a heaping tablespoon of mixture and roll with hands into a small ball.
5. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy.
6. Repeat until done.
7. Heat oil in a medium sauce pan – or use your fryer – over medium/medium high heat to about 350-375 degrees.
8. Whisk egg into a small bowl and season with salt and pepper.
9. Place bread crumbs in an additional bowl.
10. Dip each ball in egg and then roll in bread crumbs until fully coated.
11. Set aside on a sheet pan.
12. Test oil with one ball.
    The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through.
    (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.)
13. Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size.
14. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off.
15. Repeat until done.
16. Allow to cool for a minute or two and serve with dipping sauce.

Ingredients:

• 2 lbs ground beef
• 1 cup breadcrumbs
• 2 eggs
• 1/4 cup ketchup
• 1/4 cup milk
• 1 onion, finely chopped
• 2 teaspoons garlic powder
• Salt and pepper to taste
• 4 large potatoes, peeled and sliced
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup bacon bits
• 1/4 cup chopped green onions
• 1/4 cup melted butter

Directions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix ground beef, breadcrumbs, eggs, ketchup, milk, chopped onion, garlic powder, salt, and pepper.
3. Press the mixture into the bottom of a greased casserole dish.
4. Layer sliced potatoes on top of the meat mixture.
5. Mix sour cream and half of the shredded cheese, then spread over the potatoes.
6. Sprinkle bacon bits over the cheese layer.
7. Cover with foil and bake for 1 hour.
8. Remove foil, sprinkle the remaining cheese on top, and drizzle with melted butter.
9. Bake uncovered for an additional 15-20 minutes, or until cheese is bubbly and golden.
10. Garnish with green onions before serving.

Prep Time: 20 minutes | Cooking Time: 1 hour 35 minutes | Total Time: 1 hour 55 minutes
Kcal: 560 kcal | Servings: 6 servings

Ingredients

• 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
• 8 -10 medium potatoes, cut into 1/2-inch cubes ( I leave the skin on)
• 1/3 cup olive oil
• 1 1/2 teaspoons salt
• 1 tablespoon fresh ground pepper
• 1 tablespoon paprika
• 2 tablespoons garlic powder
• 6 tablespoons hot sauce

Topping

• 2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
• 1 cup crumbled cooked bacon
• 1 cup diced green onion

Directions

1. Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
3. Add the potatoes and stir to coat.
4. Add the potatoes to a greased baking dish.
5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
6. Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken.
7. Allow to marinate as the potatoes bake.
8. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
9. Once the potatoes are fully cooked add the marinated chicken.
10. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
11. In a large bowl mix all the topping ingredients together.
12. Top the raw chicken with the topping.
13. Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
14. Serve with extra hot sauce and/or ranch dressing.