Fried Mormon Funeral Potatoes

• 8 ounces bacon, chopped, cooked, and drained
• 4 ounces cream cheese
• 1/2 cup chopped onion
• 1 or 2 jalapeno chiles, minced
• 1 green onion, chopped
• 1/4 cup sour cream
• 1 1/2 cups defrosted frozen shredded hash browns
• 1 cup coarsely shredded cheddar cheese
• 1 tablespoon flour
• 1 tablespoon cornstarch
• 2 teaspoons kosher salt
• 2 large eggs
• 1 cup finely ground cornflakes, 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 tbsp. ground cornflakes into bacon mixture.
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 in. 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.
5. Note: Nutritional analysis is per potato ball without dip.

bacon, cream cheese, onion, chiles, green onion, sour cream, browns, cheddar cheese, flour, cornstarch, kosher salt, eggs, ground cornflakes, vegetable oil, parsley, dipping

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