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Loaded Fried Potatoes with Bacon, Cheese & Chives
Student Chef: Cynthia Alvarez Cynthia Alvarez of Inland Northwest Culinary Academy in Spokane came up with this bite-sized-tater-tot version of loaded baked potatoes, perfect for bar food, as an appetizer or as a side with barbecue. She volunteers with Prostart and other community activities, as well as at her school. She hopes to run her own restaurant one day and perhaps also teach.
  1. Scrub potatoes with vegetable brush under cold running water. Peel and cut in 3-inch chunks. Place potatoes in large saucepan and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes.
  2. While potatoes are cooking, chop bacon and cook until crisp. Drain well and set aside.
  3. Drain potatoes well. Turn into large bowl and mash. Stir in cheeses, bacon, chives and seasonings. Mix well. Stir in frozen hash browns and sour cream until well mixed. Cover and chill overnight.
  4. To prepare, divide potato mixture into 14 to 16 logs. Measure Panko into shallow bowl. Measure flour into shallow bowl. Beat eggs well and place in shallow bowl. Bread logs by rolling first in flour, then in beaten eggs, then in Panko. Fry in preheated (350°) oil until browned on all sides. Drain on paper towels and serve hot.
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