AmericanMedium · Hot
Potato Croquette with Bacon and Cheese
Golden, crispy croquettes loaded with savory bacon and melted cheddar cheese. Petra's answer to sad fridge leftovers — transform humble potatoes into something worth fighting over.
Prep
20 min
Cook
30 min
Rest
15 min
Total
1h 5m
Method
Prepare the Potato Base
1
2
Cook until fork-tender, about 15-18 minutes. Drain thoroughly and return to the warm pot to evaporate any remaining moisture.
3
Mash the potatoes until smooth. Season with salt and black pepper. Allow to cool slightly.
4
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Form the Croquette Mixture
5
Grate the cheddar cheese on the medium holes of a box grater.
6
7
Let the mixture cool enough to handle, then refrigerate for 15 minutes if time allows — this makes shaping easier.
Shape the Croquettes
8
With damp hands, take about 2 tablespoons of mixture and form into cylinder or oval shapes, about 2-3 inches long. You should get about 12-14 croquettes.
9
Set up your breading station: one bowl with flour, one bowl with 1 beaten egg, and one bowl with breadcrumbs.
10
Roll each croquette in flour, then dip in beaten egg, then coat thoroughly with breadcrumbs. Press firmly to adhere.
11
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D
Nutri-Score
Needs balance
A–E · lower is better · score 12
Calories
1770
per serving
High in saturated fat · 23gCalorie-dense · 1770 kcalLow sugar · 4g
Protein
34g
Carbs
63g
Fat
155g
Sat. fat
23g
Fiber
6g
Sugar
4g
Sodium
1350mg
Comfort FoodHigh SodiumHigh FatBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.8
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Land
101Pt
Runoff
0.3g P
Cheddar Cheese drives 33% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
6
Salty
2
Sour
1
Bitter
3
Spicy
Textures
CrispyTenderCreamyChewy
Aromas
SmokySavoryHerbalFatty
Kitchen Equipment
Primary Tool
Frying PanSaucepanFrying PanSlotted SpoonBox GraterMixing BowlsWire RackMeasuring SpoonsPotato MasherPaper TowelsPlastic Wrap
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Fry at 350°F (175°C). Use thermometer to verify oil temperature before each batch. Croquettes must reach safe internal temperature with crispy, deep golden-brown exterior.
Cross Contamination
Raw eggs used for breading station. Dedicate separate bowls and utensils for raw egg contact. Clean all surfaces and hands thoroughly after handling raw egg coating.
High Risk Population
Contains raw eggs in mixture and coating. Not recommended for pregnant women, children under 5, elderly, or immunocompromised individuals without using pasteurized eggs.
Handling
Use dry hands when shaping croquettes to prevent sticking. Maintain cold chain for potato mixture during refrigeration. Never overcrowd frying oil.
Equipment Safety
Use deep skillet with at least 2-inch clearance from oil surface to prevent overflow. Never leave hot oil unattended. Have baking sheet with wire rack ready for drainage.
Storage
Serve immediately for optimal crispness. If storing, cool on wire rack within 2 hours, refrigerate in single layer in airtight container. Consume within 2 days.
Allergen Warning
Recipe contains eggs, gluten, and dairy. Clearly label for guests with food allergies. Clean all shared cooking equipment before use.
Pro Tips
Technique
The key to crispy croquettes is making sure your potato mixture is completely cool before shaping — warm potatoes fall apart in the oil and turn your beautiful croquettes into hash brown chaos. I always make the mixture the day before and let it chill overnight.
Substitution
No cheddar? Use whatever cheese you have lurking in the fridge. Gruyère for nuttiness, gouda for smokiness, even a good mozzarella works. The point is using what exists, not making a special trip.
From the chef
I once watched a neighbor throw out an entire pot of perfectly good mashed potatoes because she 'didn't know what to do with them.' I almost cried. This recipe is my answer to that kind of kitchen tragedy — when you give humble spuds a bacon-and-cheese makeover and then send them through a hot oil bath, they become something people actually fight over. Nobody's throwing out croquettes.
TagsFriedCrispyBaconCheesePotatoComfort FoodCrowd Pleaser
AllergensEggsGlutenMilk
Source: generated · June 10, 2026