6 yellow potatoes, peeled, grated, excess moisture squeezed out
¾ cup all-purpose flour (95 g)
1 cup shredded cheddar cheese (100 g), divided
1 egg, beaten
fresh parsley, chopped, for garnish
ketchup, for serving
Nutrition Info
Calories 390
Fat 14g
Carbs 42g
Fiber 3g
Sugar 2g
Protein 20g
How to Make It
1. Step
In a large skillet over medium-high heat, cook the bacon until crispy, 4-6 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate.
2. Step
In the same pan, add the garlic. Cook over low heat for about 30 seconds, or until it starts to brown. In a medium bowl, beat 8 eggs and add to the pan, along with the scallions, salt, and pepper. Scramble the eggs until mostly set but still a little wet, about 3 minutes. Remove the pan from the heat.
3. Step
Peel the potatoes and grate on the large holes of a box grater onto a clean kitchen towel set over a bowl. Wring out any excess liquid.
4. Step
Transfer the shredded potatoes to a clean, large bowl and add the remaining egg, the flour, and ½ cup (50 g) cheddar cheese, and season with salt and pepper. Mix to combine.
5. Step
Line a 4-inch (10 cm) diameter bowl with plastic wrap.
6. Step
Place ½ cup (75 g) of the grated potato mixture in the bowl. Use the back of a spoon to smooth the potatoes against the sides of the bowl in an even layer, creating a divot in the center.
7. Step
Fill the well with a bit of cheddar cheese, a spoonful of scrambled eggs, a bit of bacon, and top with another sprinkle of cheese.
8. Step
Pick up the sides of the plastic wrap, twisting to create a sealed ball. Repeat with the remaining ingredients.
9. Step
Chill the potato balls for 20 minutes.
10. Step
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil and grease with nonstick cooking spray.
11. Step
Unwrap the balls, place them on the prepared baking sheet, and brush with egg wash. Bake for 35-45 minutes, or until the potatoes are crispy and brown.
12. Step
Sprinkle with parsley and serve with ketchup on the side.
