Potato croquettes served with scrambled egg and bacon
Serving: 4
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Directions
- Put the cooked potatoes in a large bowl and with a masher, mash until just smooth
- Mix in the butter, milk, 1 egg, parsley, and season well
- Next prepare three shallow bowls, one bowl with the flour and season well. One bowl with the remaining eggs lightly beaten and lastly a bowl with the breadcrumbs
- Scoop enough potato mash to roll into small golf size balls. Continue until all the mash is used
- Roll the balls first into the flour, then dip them in the egg and finally roll them in the breadcrumbs and completely cover them. Refrigerate for about an hour
- Heat enough oil and gently fry the croquettes in batches until golden. Drain on paper towel
- Serve the croquettes with scrambled egg and bacon rashes for a delicious morning breakfast
Ingredients
- 4 large potatoes, with the skin on, cubed and cooked
- 45 ml (3 tbsp) butter
- 45 ml (3 tbsp) milk
- 4 large eggs, lightly beaten
- 45 ml (3 tbsp) fresh parsley finely chopped
- Salt and pepper, to taste
- 120 g (1 cup) cake flour
- 250 ml (1 cup) breadcrumbs