These little potato harrison bites are the kind of thrifty party food that never goes out of style, made from just a handful of pantry staples and baked or fried into crisp, golden nuggets. They bring back the feel of neighborhood gatherings and folding-table suppers, when somebody always showed up with a warm tray of something simple and satisfying. With only 3 ingredients in the mix, this is the sort of old-fashioned recipe a Midwestern grandma could stretch for a crowd, and still have folks asking for another batch before the first one was gone.
Serve these bites hot with a bowl of ketchup, ranch, sour cream, or onion dip for easy snacking. They also fit right in alongside burgers, chili, sloppy joes, baked beans, or a pot of vegetable soup, and for an autumn spread, they are especially good next to apple cider, pickles, and a crisp cabbage slaw.
3-Ingredient Potato Harrison Bites
Servings: 6
Ingredients
2 cups cold mashed potatoes
1 cup self-rising flour
1 large egg
Oil for frying or baking spray if baking
Salt, to taste
Black pepper, to taste
Directions
1. In a medium mixing bowl, stir together the cold mashed potatoes, self-rising flour, and egg until a soft dough forms. If the potatoes were heavily buttered or very loose to begin with, add an extra spoonful of flour as needed so the mixture is easy to scoop.
2. Season lightly with salt and black pepper, then scoop or roll the mixture into small walnut-sized balls. Set them on a tray or plate while you finish shaping the rest.
3. To fry, heat 2 inches of oil in a deep skillet or heavy pot to 350 degrees Fahrenheit. Fry the bites in batches for 3 to 4 minutes, turning as needed, until deeply golden and crisp all over. To bake, place the bites on a greased baking sheet, spray lightly, and bake at 425 degrees Fahrenheit for 18 to 22 minutes, turning once, until golden.
4. Drain the cooked bites on paper towels or let baked bites rest for a minute on the pan. Serve hot while the outside is crisp and the middle stays fluffy.
Variations & Tips
Use leftover mashed potatoes: This recipe shines brightest when you have cold mashed potatoes from supper the night before. If they already contain butter and milk, the texture may be softer, so just work in a little extra flour until the dough is easy to handle.
Keep them small: Smaller bites cook more evenly and get crisp on the outside before the centers become heavy. A small cookie scoop makes quick, even portions for party trays.
Add a little onion flavor: If you do not mind straying from the strict 3-ingredient version, a spoonful of grated onion or a pinch of onion powder gives these a savory old-school supper-club flavor.
Try cheese in the middle: For a heartier appetizer, tuck a tiny cube of cheddar into the center of each ball before cooking. The outside stays crisp while the inside turns melty and rich.
Bake for a lighter batch: If you are feeding a crowd and do not want to stand over hot oil, the oven version is a fine choice. Brush or spray the tops well so they brown nicely, and turn them once for even color.