4 slices bacon, diced
2 cups vegetable oil, or more, as needed
3 cups leftover mashed potatoes
1 cup shredded cheddar cheese
2 tbsp chopped fresh chives
1/2 tsp cayenne pepper (optional)
2 large eggs, beaten
1 1/2 cups freshly grated Parmesan cheese
Heat a large skillet over medium high heat.
Add bacon and cook until brown and crispy (about 6-8 minutes). Set aside.
Heat oil in large Dutch oven over medium heat.
In large bowl, combine potatoes, cheese, chives, pepper and bacon.
Roll the mixture into 1 1/4 - 1 1/2 inch balls, forming about 25 balls.
Dip balls into egg, then dredge into bread crumbs, pressing to coat.
Working in batches, add balls to Dutch oven and cook until golden and crispy (2-3 minutes)
Transfer to paper towel lined plate.
Serve immediately, garnished with cheese.