Hash Holes Recipe

Prepare potatoes

If using fresh russets, cut into chunks and boil in salted water until tender, about 12–15 minutes. Drain thoroughly, return to pot and mash until smooth. Allow to cool slightly. (If using only thawed shredded hash browns, skip boiling.)

Combine base

In a large bowl, combine mashed potatoes (or the 2 cups cooked mashed potato equivalent) with the 2 cups thawed, well-drained shredded hash browns. Add shredded cheddar, shredded smoked gouda, crumbled cooked bacon, finely minced onion, 1/2 cup flour, 2 whole eggs, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Mix gently but thoroughly until mixture holds together. If mixture is too wet, add up to 2 tbs more flour; if too dry, add a tablespoon of milk or an extra beaten egg white.

Form croquettes

Portion mixture into 12 equal pieces (about 2 tbsp each) and shape into round patties or small ovals approximately 1–1.25 inches thick. Place on a baking sheet lined with parchment and chill in refrigerator for 20–30 minutes to firm up (this helps them hold shape during frying).

Set up breading

Place 1/2 cup flour in one shallow dish. Beat 2 eggs in a second shallow dish. In a third dish combine 1.5 cups panko breadcrumbs with 1/4 cup grated parmesan (optional).

Bread croquettes

Working in batches, dredge each chilled croquette first in flour (shake off excess), then dip in beaten egg, then press into panko to coat thoroughly. Place breaded croquettes on a tray while you heat oil.

Fry until golden

Pour about 1"–1.5" of vegetable oil into a large skillet and heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry croquettes in batches without crowding, 2–3 minutes per side, until golden brown and crisp and heated through. Use a slotted spoon to transfer to a wire rack or paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Make roux

In a small saucepan over medium heat melt 2 tbs butter. Whisk in 2 tsp flour and cook 30–45 seconds to remove raw flour taste.

Add milk and cheeses

Gradually whisk in 1 cup whole milk until smooth. Bring to a gentle simmer, whisking, until slightly thickened (2–3 minutes). Reduce heat to low and stir in 2 oz softened cream cheese until melted and smooth. Remove from heat and stir in 3/4 cup shredded sharp cheddar and 1/2 cup shredded monterey jack until melted and velvety.

Season

Stir in 2 tbs drained diced green chiles, 1/4 tsp ground cumin, 1/4 tsp salt, 1/8 tsp black pepper and 1 tsp hot sauce if using. Taste and adjust seasoning. Keep warm over the lowest heat or in a thermos; stir occasionally to maintain smooth consistency.

Arrange 3–4 croquettes per serving on a platter. Spoon queso into a small bowl for dipping. Garnish croquettes with chopped chives and extra crumbled bacon if desired. Serve immediately while croquettes are hot and queso warm.