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.
Ingredients
- 2 lbs russet potatoes, peeled, cubed
- 6 strips 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
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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.
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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 strips 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.
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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.
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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.
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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.
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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.
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7
Serve hot with additional sour cream for dipping.