This recipe was made famous by The Garage in SLC, UT. My husband loves them, and when we ran across the recipe in a magazine we just had to make them. I did make some minor changes.
Deep Fried Funeral Potatoes
Adapted from Sunset Magazine
8 ounces bacon, chopped, cooked, and drained
4 ounces cream cheese
1/2 cup chopped onion
1 or 2 jalapeño chiles, minced
1 green onion, chopped
1/4 cup light greek yogurt
1 1/2 cups shredded potatoes
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
Whirl bacon, cream cheese, onion, jalapeños, green onion, and sour cream in a food processor, about 1 minute. Place in a large mixing bowl.
Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tbsp. ground cornflakes into bacon mixture.
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.
Heat 2 in. oil in a medium pot until it registers 350° on a deep-fry thermometer. Fry potato balls, a few at a time, until golden, 5 minutes per batch. Drain on paper towels.