6 slices Hatfield Bacon – cooked crisp and finely chopped
1 tsp salt
1/2 tsp black pepper
Place all ingredients in a large bowl and mix to combine.
Scoop out 1-1/2 to 2 tablespoons of the potato mixture and roll to form a ball. Repeat with the remaining mixture and place the formed balls onto a parchment lined pan. Place the balls in the freezer for at least an hour (or overnight).
To cook, preheat the air fryer to 380º F. Spray the basket with olive oil and place the balls in the basket, allowing space between each. Lightly spray with olive oil and air fry for 6 minutes. Flip and cook an additional 6 minutes, or until golden brown. Repeat until all the potato puffs are cooked.
Serve with ketchup, ranch or your favorite dipping sauce.
Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.