2 cups cold mashed potatoes
4-5 slices bacon, diced
Optional: Gravy or ketchup to serve.
Wearing gloves, form small balls of mashed potato, about the size of a Ping-Pong ball. Flatten the croquettes slightly between your hands and place on a plate. When all of the mashed taters are ready, arrange your workspace. You need five plates total-one with the taters, precious, one each for flour, egg, and panko breading, and one for the finished croquettes. Crack the raw egg into a small bowl and beat before pouring onto the plate. Spread the flour and panko evenly on their respective plates as well.
Take a ball in each hand (you can do them one at a time, but it’ll go faster if you have the necessary coordination. No judgment if you don’t) and roll lightly in the flour, egg, and panko, in that order. Place on the clean plate and repeat until all the balls are coated with panko.
Fry the diced bacon in your largest nonstick skillet until crispy. Remove the bacon but leave the grease in the pan. You need at least 3 tbsp. of fat, so add ghee or olive oil if there is not enough.
Reheat bacon grease over medium-high heat. It will still be pretty hot, so it should not take long. Make sure the pan is evenly coated with oil, and then quickly arrange all the croquettes in the pan so they are not touching (do two batches if your pan can’t fit them all). Fry until golden brown on top and bottom, about 3-5 minutes. Make sure to flip them every couple minutes so they don’t burn, and turn the heat down if they’re getting too dark-you want the centers to be nice and hot, so they have to stay in the pan long enough.
Top with bacon bits and serve with gravy or ketchup.