Fried Mormon Funeral Potatoes

• 8 ounces bacon, chopped, cooked and drained
• 4 ounces cream cheese
• 1/2 cup chopped onion
• 1 -2 jalapeno chile, minced
• 1 bunch green onion, chopped
• 1/4 cup sour cream
• 1 1/2 cups defrosted frozen shredded hash browns
• 1 cup coarsely shredded cheddar cheese
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 teaspoons kosher salt
• 2 large eggs
• 4 cups finely ground corn flakes, divided
• vegetable oil (for frying)
• chopped parsley (optional)
• ranch dressing, for dipping

1. Whirl bacon, cream cheese, onion, jalapenos, green onion, and sour cream in a food processor, about 1 minute. Place in a large mixing bowl.
2. Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tablespoons ground cornflakes into bacon mixture. I added Flour and cornstarch accordingly to get the mixture to form into balls.
3. Line a baking sheet with parchment paper. Scoop up a scant 1/4 cup of potato mixture and roll into a ball. Drop ball into a bowl filled with 3/4 cup cornflakes and roll to coat (mixture will firm up once coated). Place on sheet and repeat with remaining mixture. Chill until ready to cook.
4. Heat 2 inches oil in a medium pot until it registers 350u0b0 on a deep-fry thermometer. Fry potato balls, a few at a time, until golden, 5 minutes per batch. Drain on paper towels. Sprinkle with parsley and serve with ranch dressing.

bacon, cream cheese, onion, jalapeno chile, green onion, sour cream, browns, cheddar cheese, flour, cornstarch, kosher salt, eggs, corn flakes, vegetable oil, parsley, ranch dressing

Taken from www.food.com/recipe/fried-mormon-funeral-potatoes-532685 (may not work)