Instead of deep frying, this was baked.
White potatoes, 5, peeled
Bacon, 2 strips, cooked crisp and crumbled
1/2 tsp onion powder
1 Tbs. AP flour
1/2 cup grated cheddar cheese
1 1/4 tsp. salt
1/2 tsp pepper
2 Tbs. olive oil
Italian parsley, finely chopped, 1 tbs
Partially cook the potatoes in salted water (starting from cold water, add 5 minutes after the water comes to a boil). (Next time we may try just grating the potato raw).
Grate the partially cooked potatoes coarsely using a box grader. Then mix in the bacon, onion power, AP flour, cheddar cheese, salt, pepper, olive oil and parsley. (#1).
Instead of making the potato mixture into short cylindrical shapes which is traditional, my wife just made a loose ball using a medium size ice cream scoop on a greased non-stick baking sheet. She then lightly pressed them flat (#2 and 3).
She baked them in a 450F for 20 minutes turning over once after 10 minutes (#4).
This was good with a crunchy outer shell and soft center. We did not taste much of the bacon, though. For the amount of work, we may be better off with our oven baked potato or I may even suggest we go for those Ore-Ida frozen original tater tots.