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Air Fryer Bacon and Cheese Breakfast Croquettes

Golden, crispy potato croquettes filled with smoky bacon and melted cheddar, cooked in the air fryer for a satisfying morning bite with far less oil than deep-frying.

48 minMediumServes 4300 cal/serving

AmericanBreakfastAir FryerStandardNut-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 lbs russet potatoes, peeled, cubed
  • 6 bacon strips, cooked, crumbled
  • 1/2 cup shredded sharp cheddar cheese
  • 4 scallions (green onions), thinly sliced
  • 1/4 cup sour cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • as needed nonstick cooking spray

Instructions

  1. 1

    Boil 2 lbs peeled, cubed russet potatoes in salted water until fully tender, about 15 minutes. Drain thoroughly and return to the pot over low heat for 1 minute to steam off excess moisture.

  2. 2

    Mash the potatoes until smooth. Stir in 1/4 cup sour cream, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Fold in 6 cooked, crumbled bacon strips, 1/2 cup shredded sharp cheddar cheese, and 4 thinly sliced scallions (green onions). Allow the mixture to cool until it's firm enough to shape, at least 20 minutes.

  3. 3

    Preheat the air fryer to 400°F (200°C). Set up a coating station: place 2 beaten large eggs in one shallow bowl and 1 cup panko breadcrumbs in another.

  4. 4

    Scoop about 3 tablespoons of potato mixture and shape into an oval croquette. Dip in the egg wash, then roll in panko, pressing to coat firmly. Repeat with the remaining mixture.

  5. 5

    Arrange croquettes in a single layer in the air fryer basket (work in batches if needed). Lightly spray all over with as needed nonstick cooking spray.

  6. 6

    Air fry at 400°F for 8 to 10 minutes, flip once, then continue for 6 to 8 minutes more until deeply golden and crispy all over.

  7. 7

    Serve hot with additional sour cream for dipping.

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Questions

How hot should the oil be for Air Fryer Bacon and Cheese Breakfast Croquettes?

For Air Fryer Bacon and Cheese Breakfast Croquettes, the air fryer is set to 400 F (about 205 C) in step 3. The longest stretch at that heat is 10 minutes, in step 6. Air fryers run hot or cool by model, so check two minutes early the first time. The frying oil is held at 400 F (about 205 C) in step 6. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Air Fryer Bacon and Cheese Breakfast Croquettes look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until deeply golden and crispy all over.

Is there a substitute for panko in Air Fryer Bacon and Cheese Breakfast Croquettes?

The entry for Air Fryer Bacon and Cheese Breakfast Croquettes calls for 1 cup panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I use turkey bacon instead of bacon in Air Fryer Bacon and Cheese Breakfast Croquettes?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Air Fryer Bacon and Cheese Breakfast Croquettes uses 6 bacon strips, cooked, crumbled.

Can I make Air Fryer Bacon and Cheese Breakfast Croquettes dairy-free?

Not cleanly. Here the dairy (1/2 cup shredded sharp cheddar cheese, 1/4 cup sour cream) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free breakfast collection instead.

Can I make Air Fryer Bacon and Cheese Breakfast Croquettes ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Air Fryer Bacon and Cheese Breakfast Croquettes within two hours and eat it within three days. Re-crisp leftovers in the air fryer at 350 F for three to four minutes; the microwave softens the coating. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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