COLD BACON AND EGGS

The bacon-egg-potato mixture can be chopped and combined up to 1 day ahead and stored covered in the refrigerator. Form into balls and bread them just before frying for the crispest exterior. Formed but unbreaded balls can be refrigerated for up to 4 hours on a parchment-lined plate.

Store fried croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 8-10 minutes until crispy and heated through. Do not microwave, as this will make the coating soggy.