Ingredients

The following ingredients have 10 Servings
  • 3 russet potatoes
  • 4 T. unsalted butter
  • 1/3 c. green onions (white and light green parts finely chopped)
  • 1/2 sweet yellow onion (minced)
  • 1 clove garlic (minced)
  • 6 oz. smoked deli ham (finely chopped)
  • 1/4 c. heavy cream
  • 6 oz. Monterey Jack cheese (shredded)
  • 1 T. Tabasco Chipotle Sauce
  • 1/2 t. salt
  • 1 1/2 c. all-purpose flour
  • 2 large eggs
  • 1/4 c. water
  • 2 1/2 c. Panko bread crumbs
  • 1 c. sour cream
  • 2 t. Tabasco Chipotle Sauce
  • 1/4 c. fresh chives (chopped)
  • 1/2 t. salt
  • Canola oil to fry

Instruction

  • Peel the potatoes and cut into small cubes. Cover with cold water and simmer until the potatoes are fork-tender. Drain water and mash them well. Allow to cool to room temperature.
  • Melt the butter over medium heat. Add the green and sweet onions and garlic. Cook for about 2 minutes. Add the butter and cooked onion and garlic mixture, along with the heavy cream and ham to the cooked and mashed potatoes. Mash again until well combined.
  • Stir in the cheese, Tabasco sauce and salt until well combined. Store the potato mixture covered in the refrigerator until ready to use. Can be made up to 3 days ahead.
  • Set up a breading station with three shallow bowls. Add flour to one. Beat the eggs and water together in the second. Add the Panko crumbs to the third.
  • Measure out 2 tablespoon sized patties of the potato mixture and lightly shape with your hands.
  • Dip each in the flour, then the egg, then the Panko. You will have 20 - 22 croquettes.
  • Place each breaded croquette on a large cutting board in a single layer. Put them in the freezer for 15 minutes.
  • While freezing, combine the sour cream, Tabasco, chives and salt for the sauce. Set aside.
  • Heat about 1/2-inch of canola oil in the bottom of a large, non-stick skillet over high heat until it reaches 375 degrees.
  • Add croquettes, about 4 at a time, so as not to crowd the pan, to fry. They only take 1 - 2 minutes per side to get nice and browned. Remove fried croquettes to paper towel lined plates to drain.
  • Serve immediately with sauce to dip.