Potato, cheese and bacon balls




Prep Time


Cook Time

These are always handy to have in the freezer ready to add to a weekly meal or serve as a side at a dinner party.



For the potato, cheese and bacon balls

  • 10 medium potatoes — peeled and cut into cubes
  • Cooking oil, for frying
  • 5 rashers bacon — finely diced
  • 1 red onion — finely diced
  • 1 tablespoon finely chopped fresh rosemary
  • 2 cups grated tasty cheese
  • ½ cup flour
  • 3 eggs — beaten
  • 1½ cups panko breadcrumbs


For the potato, cheese and bacon balls

  • Boil the potatoes in a large saucepan of salted water until tender.
  • While the potatoes are cooking, heat a little oil in a pan and sauté the bacon and onion until cooked. Stir in the rosemary for the last minute of cooking.
  • Once the potatoes are cooked, drain well and return to the saucepan to steam with the lid on.
  • Add the cheese and leave for 5 minutes. Mash well.
  • Add the bacon mixture and combine well. Set aside to cool.
  • Once cooled, roll into about 18 balls.
  • Place the flour in one shallow bowl, the eggs in another and the breadcrumbs in a third.
  • Coat the potato balls in the flour, then the egg and then the breadcrumbs.
  • Pan-fry or deep-fry until golden brown.