Cheese & Bacon Potato Bites

If you're not using pre-shredded potatoes; peel, par-boil, and shred 2-3 large baking potatoes (about two pounds). Otherwise lightly chop up the pre-shredded frozen ones to shorten them a bit. Similarly shred the cheese. Cook, drain, and crumble the bacon. For extra flavor (and calories) use some of the bacon fat in place of the EVOO. Add the potatoes to a large bowl and drizzle with the Olive Oil. Mix in the cheese and bacon. Season with salt & pepper and lightly sprinkle some flour over the mixture. Add the beaten egg and stir to incorporate it into the mixture. Allow it to rest for a couple of minutes to let the moist ingredients soak in. Scoop the mixture into roughly 1 inch balls and place on a baking sheet or other moveable surface. Place them on a freezer for 15 minutes or so. While waiting add the Cajun Spice or other seasoning ( if desired) to the corn starch. Then heat up some oil in a deep fryer or other appropriate pan. Bring it to 360 - 375 degrees F. Take the chilled balls from the freezer and lightly dust them with the seasoned corn starch. I put the starch in a small sieve and tap in gently to dust the dry mixture onto the chilled balls. Fry the tots until golden brown, about 3-4 minutes. remove them and place on paper towel to drain off the oil. Lightly salt them if desired.