Fried Mormon Funeral Potatoes

• bacon↗8 ounces

  chopped, cooked and drained

• cream cheese↗4 ounces
• onion1⁄2 cup

  chopped

• jalapeno chile↗1 -2

  minced

• green onion↗1 bunch

  chopped

• sour cream↗1⁄4 cup
• hash browns1 1⁄2 cups

  defrosted frozen shredded

• cheddar cheese1 cup

  coarsely shredded

• flour↗2 tablespoons
• cornstarch↗2 tablespoons
• kosher salt↗2 teaspoons
• eggs↗2

  large

• corn flakes↗4 cups

  finely ground, divided

• vegetable oil↗

  (for frying)

• parsley

  chopped (optional)

• ranch dressing, for dipping

Step-by-step instructions

1. 1

   Whirl bacon, cream cheese, onion, jalapeños, green onion, and sour cream in a food processor, about 1 minute. Place in a large mixing bowl.

2. 2

   Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tablespoons ground cornflakes into bacon mixture. I added Flour and cornstarch accordingly to get the mixture to form into balls.

3. 3

   Line a baking sheet with parchment paper. Scoop up a scant 1/4 cup of potato mixture and roll into a ball. Drop ball into a bowl filled with 3/4 cup cornflakes and roll to coat (mixture will firm up once coated). Place on sheet and repeat with remaining mixture. Chill until ready to cook.

4. 4

   Heat 2 inches oil in a medium pot until it registers 350° on a deep-fry thermometer. Fry potato balls, a few at a time, until golden, 5 minutes per batch. Drain on paper towels. Sprinkle with parsley and serve with ranch dressing.