Ingredients:

• 2 cups shredded russet Idaho® Potatoes (about 2 medium potatoes)
• 1 egg
• ¼ cup buffalo sauce
• ¼ teaspoon salt
• 4 tablespoons blue cheese crumbles

Directions:

1. Preheat the oven to 425°F and cover a baking sheet with parchment paper.

2. Place the shredded potatoes in a clean kitchen towel and squeeze to remove excess water. Place in a large bowl.

3. In a separate bowl, whisk together the egg, buffalo sauce, and salt. Pour the egg mixture into the potatoes and mix well.

4. Mix in the blue cheese crumbles.

5. Using a cookie scoop, make balls from the potato mixture and place on the baking sheet.

6. Bake for 15-20 minutes, until the outsides are brown and crispy.