Ingredients

• 8 ounces bacon, chopped, cooked and drained
• 4 ounces cream cheese
• 1/2 cup chopped onion
• 1 -2 jalapeno chile, minced
• 1 bunch green onion, chopped
• 1/4 cup sour cream
• 1 1/2 cups defrosted frozen shredded hash browns
• 1 cup coarsely shredded cheddar cheese
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 teaspoons kosher salt
• 2 large eggs
• 4 cups finely ground corn flakes, divided
• vegetable oil (for frying)
• chopped parsley (optional)
• ranch dressing, for dipping

Instructions

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. 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. 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. 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.